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Chicken Wild Rice Casserole Recipe

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This Chicken Wild Rice Casserole is creamy, hearty, and packed with tender chicken, nutty wild rice, and a savory blend of mushrooms and cheese. Perfect for a comforting family dinner or meal prep, this dish is a cozy classic that’s easy to make ahead!

Ingredients

Scale

For the Casserole:

  • 2 cups cooked wild rice (from about ¾ cup uncooked)
  • 2 cups cooked chicken, shredded (rotisserie works great!)
  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional)

For the Creamy Sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (or half-and-half for extra creaminess)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese

For Topping:

  • ½ cup panko breadcrumbs (or crushed Ritz crackers)
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped parsley (for garnish, optional)

Instructions

1. Cook the Wild Rice

  1. Rinse wild rice under cold water.
  2. In a saucepan, combine ¾ cup uncooked wild rice with 2 ¼ cups water and a pinch of salt.
  3. Bring to a boil, cover, and simmer for 45-50 minutes until tender. Drain any excess liquid.

2. Prepare the Casserole Mixture

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
  2. In a skillet, melt 1 tablespoon butter over medium heat. Add onion, celery, garlic, and mushrooms.
  3. Sauté for 5 minutes until softened. Stir in salt, pepper, thyme, and smoked paprika. Remove from heat.

3. Make the Creamy Sauce

  1. In the same skillet, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
  2. Gradually whisk in chicken broth and milk, stirring constantly until smooth.
  3. Add garlic powder, onion powder, cheddar cheese, and Parmesan. Stir until melted and thickened (about 3-4 minutes).

4. Assemble the Casserole

  1. In a large bowl, combine cooked wild rice, shredded chicken, sautéed veggies, and creamy sauce. Stir well.
  2. Transfer the mixture to the prepared baking dish.

5. Add Topping & Bake

  1. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the casserole.
  2. Bake for 25-30 minutes, until bubbly and golden brown on top.

6. Serve & Enjoy!

 

  • Let the casserole rest for 5 minutes, then garnish with parsley and serve warm!

Notes

  • No wild rice? Use a blend of wild rice and brown rice.
  • Make it ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
  • Want a richer sauce? Swap ½ cup of milk for heavy cream.
  • Love a crispy topping? Broil for the last 2-3 minutes for extra crunch!

Find it online: https://ukfinda.com/chicken-wild-rice-casserole-recipe/