Chicken Wild Rice Casserole Recipe: Creamy & Hearty Bake
I made this Chicken Wild Rice Casserole on a chilly Sunday evening, and it turned out to be one of the coziest meals I’ve ever cooked. The creamy sauce, hearty wild rice, and juicy chicken were everything I needed in a comfort dish.
It was super easy to throw together, and I didn’t have to run to the store for any fancy ingredients. I love recipes like this—simple, wholesome, and crowd-pleasing. If you’re like me and enjoy meals that feel like a warm hug, this casserole is exactly that.
Ingredients
Here’s what you’ll need to make this hearty dish. I’ve also included a few tips to make it even better.
- 2 cups cooked chicken (shredded or diced; rotisserie chicken works great for ease)
- 1 cup uncooked wild rice blend (avoid instant; it holds texture better)
- 1 can (10.5 oz) cream of chicken soup (for creaminess and flavor base)
- 2 celery stalks, chopped (adds crunch and mild sweetness)
- 1 small onion, diced (use yellow for a milder flavor)
- 1 cup sour cream (use full-fat for richness)
- 1 cup chicken stock (adds depth to the casserole)
- 2 cloves garlic, minced (fresh is best for flavor)
- ½ cup grated parmesan cheese (grate fresh for better melt and flavor)
- Salt and pepper, to taste (season as you go)
Note: This recipe serves about 6 people generously.
Variations
This casserole is wonderfully customizable. Here’s how you can make it fit your dietary needs or flavor preferences.
- Dairy-Free: Use plant-based sour cream and dairy-free cheese options.
- Vegetable Boost: Add mushrooms, spinach, peas, or bell peppers.
- Low-Sodium Version: Use low-sodium soup and unsalted stock.
- Spicy Option: Mix in chili flakes or diced jalapeños for a little heat.
- Cheese Swap: Try shredded mozzarella or cheddar instead of parmesan for a gooier top.
Cooking Time
Plan ahead with these quick time estimates:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Equipment You’ll Need
Make sure you have these tools on hand:
- Fry pan: For sautéing onions, celery, and garlic.
- Large mixing bowl: To mix everything together smoothly.
- 9×11 baking dish: To layer and bake the casserole.
- Oven: Preheated to 350°F for consistent baking.
- Measuring cups/spoons: For accuracy with liquids and seasonings.
How to Make Chicken Wild Rice Casserole?
This casserole is easy to make, even if you’re not a seasoned cook. Everything comes together in a few simple steps that build flavor and texture.
Sauté the Aromatics
Preheat your oven to 350°F. While it’s heating, add a little oil to a pan over medium heat. Sauté the chopped celery, onion, and garlic for about 5 minutes until they’re soft and fragrant. This builds the foundation of flavor in your casserole, so don’t skip this step.
Mix the Ingredients
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, and chicken stock. Add the sautéed vegetables into the bowl. Stir everything well until you get a creamy, consistent mixture. Slowly fold in your cooked wild rice, making sure everything is coated nicely.
Assemble the Casserole
Lightly grease your baking dish to avoid sticking. Pour the rice and chicken mixture into the dish and spread it evenly. Sprinkle the grated parmesan cheese across the top for that irresistible golden crust. Don’t skimp—it makes a big difference!
Bake and Cool
Place the dish into your preheated oven and bake for 35–40 minutes. The top should be lightly golden and bubbling around the edges. Once it’s done, let it rest for about 5 minutes before serving. This helps it set and makes it easier to portion.
Additional Tips for Making This Recipe Better
From my own kitchen experience, here are a few extra tricks that take this casserole to the next level:
- Pre-cook everything: Make sure both the chicken and rice are cooked before mixing. It keeps the casserole from becoming watery.
- Use homemade stock: If you have it on hand, homemade stock adds deeper flavor.
- Fresh herbs: A sprinkle of fresh thyme or parsley at the end makes it feel gourmet.
- Add crunch: Top with breadcrumbs mixed with a little butter before baking for added texture.
- Let it rest: Don’t skip the 5-minute resting time—it helps hold the shape when serving.
How to Serve Chicken Wild Rice Casserole?
I like to serve this casserole family-style right out of the baking dish. It’s rustic and warm, perfect for cozy nights. Garnish with freshly chopped parsley or thyme for a splash of color. Pair it with a crisp green salad or roasted vegetables for a complete meal. For potlucks, portion it into squares for easy serving.
Nutritional Information
Here’s a rough estimate per serving:
- Calories: 350
- Protein: 19g
- Carbohydrates: 62g
- Fat: 9g
Make Ahead and Storage
This recipe is ideal for prepping ahead or storing leftovers for busy days.
Make-Ahead
You can assemble the casserole 24 hours in advance. Just cover tightly with foil and store in the fridge. Bake as directed when ready.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing
Freeze portions in individual containers or wrap tightly in foil. Store for up to 3 months. Thaw overnight in the fridge and reheat for a quick, delicious meal.
Why You’ll Love This Recipe?
Here’s why this casserole is going to become a regular in your home kitchen:
- Super Easy: Minimal prep with everyday ingredients you likely already have.
- Hearty & Satisfying: Great for feeding a crowd or a hungry family.
- Versatile: You can adjust it based on what’s in your pantry or fridge.
- Meal-Prep Friendly: Make ahead, freeze, or enjoy leftovers all week.
- Comforting Flavor: Creamy, cheesy, and packed with flavor in every bite.
Chicken Wild Rice Casserole Recipe
Ingredients
Method
- Preheat your oven to 350°F. While it’s heating, add a little oil to a pan over medium heat. Sauté the chopped celery, onion, and garlic for about 5 minutes until they’re soft and fragrant. This builds the foundation of flavor in your casserole, so don’t skip this step.
- In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, and chicken stock. Add the sautéed vegetables into the bowl. Stir everything well until you get a creamy, consistent mixture. Slowly fold in your cooked wild rice, making sure everything is coated nicely.
- Lightly grease your baking dish to avoid sticking. Pour the rice and chicken mixture into the dish and spread it evenly. Sprinkle the grated parmesan cheese across the top for that irresistible golden crust. Don’t skimp—it makes a big difference!
- Place the dish into your preheated oven and bake for 35–40 minutes. The top should be lightly golden and bubbling around the edges. Once it’s done, let it rest for about 5 minutes before serving. This helps it set and makes it easier to portion.
Notes
- Pre-cook everything: Make sure both the chicken and rice are cooked before mixing. It keeps the casserole from becoming watery.
- Use homemade stock: If you have it on hand, homemade stock adds deeper flavor.
- Fresh herbs: A sprinkle of fresh thyme or parsley at the end makes it feel gourmet.
- Add crunch: Top with breadcrumbs mixed with a little butter before baking for added texture.
- Let it rest: Don’t skip the 5-minute resting time—it helps hold the shape when serving.
