Description
This Chicken Wild Rice Casserole is the ultimate comfort food—creamy, hearty, and loaded with tender chicken, earthy mushrooms, and wild rice. It’s perfect for cozy family dinners or make-ahead meal prep nights.
Ingredients
For the Casserole:
2 cups cooked wild rice
2 cups cooked chicken (shredded or diced)
1 small onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced
1 cup carrots, diced
1 cup celery, diced
2 tbsp butter
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
For the Creamy Sauce:
1 can (10.5 oz) cream of mushroom soup (or homemade)
1 can (10.5 oz) cream of chicken soup (or homemade)
1 cup chicken broth
1 cup milk (or heavy cream for extra richness)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Swiss)
For the Topping:
½ cup panko breadcrumbs (or crushed crackers)
2 tbsp butter, melted
¼ cup Parmesan cheese
Instructions
Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook Wild Rice: If not pre-cooked, prepare wild rice according to package instructions (about 45 minutes).
Sauté Veggies: In a large skillet, melt butter over medium heat. Add onion, garlic, mushrooms, carrots, and celery. Cook 5–7 minutes until tender. Season with salt, pepper, and thyme.
Mix Sauce: In a bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, milk (or cream), and shredded cheese.
Assemble Casserole: In the greased dish, combine cooked wild rice, chicken, sautéed veggies, and creamy sauce. Stir until fully mixed.
Add Topping: Mix panko, melted butter, and Parmesan. Sprinkle evenly over casserole.
Bake: Bake uncovered for 30–35 minutes, until bubbly and golden on top.
Serve: Let rest 5 minutes before serving. Enjoy warm!
Notes
Substitute turkey for chicken—perfect for using up leftovers!
Lighten it up with low-fat soups and milk.
Make ahead and refrigerate; just add 10 extra minutes to baking time.
Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1 ½ cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg