Creamy Chicken Wild Rice Casserole – Comfort Food Favorite
This Chicken Wild Rice Casserole is cozy, creamy, and loaded with flavor! Tender chicken, hearty wild rice, and a rich, creamy sauce come together in this easy comfort food classic. Perfect for family dinners, potlucks, or make-ahead meals. A satisfying dish everyone will love!
Equipment
- 9x13-inch baking dish
- Large pot (for cooking rice)
- Large skillet or sauté pan
- Wooden spoon/spatula
- Foil for baking
- Mixing bowls
Ingredients
- 2 cups cooked wild rice blend
- 3 cups cooked, shredded chicken (rotisserie or leftover works great)
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- 1 can (10.5 oz) cream of mushroom soup (or homemade substitute)
- 1 cup sour cream (or Greek yogurt for lighter option)
- 1/2 cup milk or chicken broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional garnish: chopped parsley or toasted almonds
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
- Cook rice according to package instructions until tender.
- Sauté vegetables: In a large skillet, melt butter. Add onion, celery, and carrots; cook 5–6 minutes until softened. Stir in garlic and cook 1 more minute.
- Make the creamy base: In a large bowl, whisk together cream of mushroom soup, sour cream, and milk. Season with thyme, parsley, salt, and pepper.
- Combine ingredients: Stir in cooked wild rice, shredded chicken, sautéed vegetables, and 1 cup shredded cheddar. Mix until evenly coated.
- Transfer & bake: Spread mixture into prepared baking dish. Sprinkle with extra cheese. Cover with foil.
- Bake 35 minutes covered. Remove foil and bake an additional 15–20 minutes until hot and bubbly with golden top.
- Rest & serve: Let sit for 10 minutes before serving. Garnish with parsley or toasted almonds if desired.
Notes
- Use rotisserie chicken for faster prep.
- Make it vegetarian by substituting mushrooms + lentils for chicken.
- For a lighter version, swap sour cream with Greek yogurt.
- Freezes beautifully — either before or after baking.
- Let casserole rest before serving so it sets and slices nicely.