This Chicken and Wild Rice Casserole is cozy, creamy, and packed with flavor. It’s one of those dishes that tastes like it took hours to make, but it’s actually pretty simple. Perfect for chilly nights or when you just want something hearty and satisfying.
Why I Love This Recipe
This casserole reminds me of Sunday dinners growing up. My mom would make it on cold nights, and it always made the whole kitchen smell like comfort food heaven. It’s one of those recipes I’ve made again and again because it never gets old.
- It’s a full meal in one dish
- The wild rice adds great texture and nuttiness
- It’s creamy, cheesy, and so satisfying
- Leftovers reheat beautifully
- You can make it ahead and bake it later
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
What You’ll Need
- 1 lb cooked chicken breast, shredded
- 1 cup uncooked wild rice blend
- 2 ½ cups low-sodium chicken broth
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tbsp olive oil
- Optional: ¼ cup chopped parsley for garnish
Pro Tips
- Use rotisserie chicken to save time
- Don’t skip sautéing the onions and garlic — it builds big flavor
- You can cook the wild rice ahead to save time
- Add extra cheese on top before baking for a gooey finish
- Let it rest 5–10 minutes after baking so it sets up nicely
Tools You’ll Need
- Large sauté pan
- Medium saucepan with lid
- Large mixing bowl
- 9×13-inch baking dish
- Spatula or large spoon
- Aluminum foil
Substitutions and Variations
- Use brown rice instead of wild rice (adjust cooking time)
- Swap sour cream with Greek yogurt
- Use cream of chicken soup instead of mushroom
- Add cooked broccoli or spinach for extra veggies
- Top with crushed crackers or breadcrumbs for crunch
Make Ahead Tips
- You can fully assemble the casserole a day ahead, cover, and refrigerate
- Cook the rice and chicken in advance and store in the fridge
- Leftovers freeze well for up to 2 months
Cooking Instructions
Step 1: Cook the wild rice
In a medium saucepan, add 1 cup uncooked wild rice blend and 2 ½ cups chicken broth. Bring to a boil, then cover and simmer for 40–45 minutes until rice is tender and broth is absorbed.
Step 2: Sauté aromatics and mushrooms
In a large sauté pan, heat 1 tbsp olive oil over medium heat. Add 1 small diced yellow onion and 2 minced garlic cloves. Cook for 2–3 minutes until softened. Add 1 cup chopped mushrooms and cook until tender, about 5 more minutes.
Step 3: Mix the casserole filling
In a large mixing bowl, combine the cooked wild rice, sautéed onion-mushroom mix, 1 lb shredded cooked chicken, 1 cup frozen peas, 1 can cream of mushroom soup, ½ cup sour cream, 1 cup shredded cheddar cheese, 1 tsp salt, ½ tsp pepper, and ½ tsp dried thyme. Mix until fully combined.
Step 4: Transfer to baking dish
Spoon the mixture into a greased 9×13 baking dish and spread it evenly.
Step 5: Bake until golden and bubbly
Cover with foil and bake at 350°F for 30 minutes. Uncover and bake another 10–15 minutes until golden and bubbling.
Step 6: Serve and garnish
Let rest 5–10 minutes. Scoop into a round white bowl and garnish with fresh parsley if desired.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in microwave or oven until warmed through
- Freeze for up to 2 months — thaw overnight in the fridge before reheating
Macros Information (Per Serving – Based on 6 Servings)
- Calories: 410
- Protein: 29g
- Carbs: 28g
- Fat: 21g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Wild rice keeps its texture even after baking, so the casserole doesn’t turn mushy. The sour cream and condensed soup mix create a creamy, stable base that holds up in the oven, and the cheese melts into every bite, bringing it all together.
Common Mistakes
- Not cooking the rice fully — it won’t soften in the oven
- Using raw chicken — it won’t cook through in time
- Too much salt — taste your broth and soup before adding more seasoning
- Skipping the rest time — it helps the casserole firm up and slice neatly
What to Serve With
- A simple green salad with vinaigrette
- Steamed green beans or roasted broccoli
- Garlic bread or dinner rolls
- A cold glass of iced tea or lemonade
FAQ
Can I use pre-cooked rice?
Yes, just skip the rice cooking step and use about 2 ½ cups cooked wild rice.
Can I leave out the mushrooms?
Absolutely, it’ll still taste great.
Can I make it dairy-free?
Use a dairy-free soup, vegan sour cream, and cheese alternatives.
Can I use a different meat?
Shredded turkey or rotisserie chicken both work great.