A hearty, creamy baked casserole combining tender chicken, nutty wild rice, vegetables, and a cheesy‑crumb topping — perfect for a comforting family dinner. This dish blends wholesome ingredients into one satisfying bake that feels like a warm hug in every bite.
Why You’ll Love This
Recipe
I love how this casserole brings together creamy textures, savory chicken, and the earthy chew of wild rice — all in one dish. It’s the kind of meal I can prepare ahead and rely on when I need something cozy and filling. The cheesy topping and buttery breadcrumbs give it just the right amount of crunch, and I can easily make it with leftover chicken or rice, which saves me so much time. It’s also freezer-friendly and a crowd-pleaser — I often make this when I want something the whole family will enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups cooked wild rice
2 cups cooked chicken, shredded or diced
2 tablespoons butter
½ onion, diced
2 celery stalks, chopped
1 can (about 10.5 oz) condensed cream of chicken soup
½ cup sour cream
⅓ cup chicken broth (or dry white wine)
Salt and pepper, to taste
⅓ cup grated Parmesan cheese (or other cheese)
Optional topping: ¾ cup breadcrumbs and extra butter (for a crunchy topping)
Directions
I preheat the oven to 350 °F (175 °C).
In a skillet, I melt the butter over medium heat. Then I add the diced onion and chopped celery, sautéing until soft — about 5 minutes.
I stir in the cream of chicken soup, sour cream, and chicken broth (or wine) until smooth. I season it with salt and pepper.
Next, I add the cooked wild rice and chicken, stirring until everything is well combined.
I transfer the mixture into a greased baking dish (around 8×8 or 9×9 inches).
I sprinkle the Parmesan (or another cheese I prefer) on top. If I want a crunchy topping, I mix some melted butter with breadcrumbs and add it over the cheese.
I bake the casserole uncovered for 30–35 minutes, until it’s heated through and the top turns golden and bubbly.
I let it rest for 5 minutes before serving it warm.
Servings and timing
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Variations
Sometimes I like to switch it up by using different vegetables like mushrooms, peas, or carrots to add more flavor and texture. If I want it spicier, I stir in a bit of crushed red pepper or a dash of hot sauce. When I’m feeling indulgent, I mix in extra cheese (like sharp cheddar or gouda) for a deeper flavor. I’ve also used brown rice or a rice blend when I didn’t have wild rice — it still turns out delicious.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use the oven or microwave until it’s heated through. It also freezes really well — I wrap individual portions or the whole dish tightly and freeze it for up to 3 months. When I want to reheat from frozen, I thaw it overnight in the fridge and warm it up in the oven at 350°F until hot.
FAQs
How do I make this casserole ahead of time?
I assemble everything up to the baking step, cover it, and store it in the fridge for up to 24 hours. When I’m ready, I bake it as directed, adding a few extra minutes if it’s cold from the fridge.
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken because it saves time and adds extra flavor. I just shred it and mix it in with the rice and sauce.
What can I use instead of cream of chicken soup?
I’ve swapped in homemade white sauce (butter, flour, and milk or broth) when I want a more natural option. It still turns out creamy and delicious.
Is it possible to make this gluten-free?
Yes, I use gluten-free cream of chicken soup and gluten-free breadcrumbs. Wild rice is naturally gluten-free, so it works great for this.
Can I freeze the casserole before baking?
Absolutely. I assemble the casserole, wrap it tightly, and freeze it unbaked. When I’m ready to cook, I thaw it overnight in the fridge and bake as usual.
Conclusion
This creamy chicken and wild rice casserole is one of my go-to comfort meals — warm, filling, and packed with flavor. It’s easy to make ahead, endlessly customizable, and always hits the spot when I want something homey and delicious. Whether I’m feeding the family or prepping meals for the week, this casserole never disappoints.
A hearty, creamy baked casserole combining tender chicken, nutty wild rice, vegetables, and a cheesy‑crumb topping — perfect for a comforting family dinner.
Ingredients
4 cups cooked wild rice
2 cups cooked chicken, shredded or diced
2 tablespoons butter
½ onion, diced
2 celery stalks, chopped
1 can (about 10.5 oz) condensed cream of chicken soup
½ cup sour cream
⅓ cup chicken broth (or dry white wine)
Salt and pepper, to taste
⅓ cup grated Parmesan cheese (or other cheese)
Optional topping: ¾ cup breadcrumbs and extra butter (for a crunchy topping)
Instructions
Preheat your oven to 350 °F (175 °C).
In a skillet, melt the butter over medium heat. Add the diced onion and chopped celery; sauté until softened (about 5 minutes).
Stir in the cream of chicken soup, sour cream, and chicken broth (or wine). Mix until smooth. Season with salt and pepper.
Add the cooked wild rice and cooked chicken to the skillet. Stir until everything is evenly combined.
Transfer the mixture into a greased baking dish (e.g. 8×8 or 9×9 inch).
Sprinkle the grated Parmesan (or other cheese) evenly over the top. If using, mix melted butter with breadcrumbs and sprinkle on top for a crunchy crust.
Bake uncovered for about 30–35 minutes, until the casserole is heated through and the top is golden and bubbly.
Let rest for 5 minutes before serving. Enjoy warm.
Notes
You can use leftover cooked chicken (e.g. roasted or rotisserie) — works great and saves time.
If you have fresh wild rice, cook it ahead according to package directions; using day-old or cooled rice helps the casserole hold its texture. :contentReference[oaicite:0]{index=0}
Feel free to add extra veggies — mushrooms, peas, carrots — for more flavor and nutrition. :contentReference[oaicite:1]{index=1}
This dish reheats well: store leftovers in the fridge for 3 days or freeze for up to 3 months. :contentReference[oaicite:2]{index=2}
