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Chicken Wild Rice Casserole Recipe
Ash Tyrrell

Chicken Wild Rice Casserole Recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.