Chicken Wild Rice Casserole – Have you ever stumbled on a recipe that feels like it was made just for you? That’s exactly what happened with this Chicken Wild Rice Casserole. I didn’t grow up eating wild rice, but the first time I had it was at a cozy little café on a road trip through Minnesota. I was freezing, and the wind felt like it was trying to blow the car doors off, but this steaming, cheesy casserole changed everything.
When I got home, I couldn’t stop thinking about it. I had to recreate it—or at least try. The first attempt wasn’t perfect (too much rice, not enough sauce), but over time, I found a version that made me just as happy as that café dish.
Now, it’s my go-to when I want something that feels special but doesn’t require fancy ingredients or hours in the kitchen. The best part? Watching my family’s faces light up when they see it on the table. It’s one of those recipes that sneaks its way into your heart—and your dinner rotation. Have you ever had a dish like that?
Why You’ll Love This Chicken Wild Rice Casserole Recipe?
Why will this Chicken Wild Rice Casserole become your new favorite? Let me count the ways:
- The wild rice: It’s nutty, chewy, and so much more interesting than plain white rice.
- That topping: Golden, buttery panko breadcrumbs mixed with Parmesan? It’s crispy magic.
- Comfort food vibes: Creamy, cheesy, and warm—like a hug on a plate.
- Simple ingredients: No weird or hard-to-find items here, just pantry staples and fresh ingredients.
- Make it ahead: Prep it in the morning, bake it at dinnertime. Easy peasy.
Ingredient Notes:
Let’s talk about what makes this casserole so amazing. It’s all about the layers of flavor and texture:
- Wild rice blend: This is the star of the show. It’s hearty, nutty, and adds so much personality to the dish. Just don’t overcook it—it’ll finish in the oven.
- Chicken: Leftover rotisserie chicken? Perfect. Grilled chicken? Even better. Anything works here as long as it’s cooked and shredded or chopped.
- Mushrooms: Portabellas are my favorite for their earthy depth, but Baby Bellas or even white mushrooms will do the trick.
- Cheese: Cheddar for that creamy base and Parmesan for a sharp, nutty finish.
- Panko breadcrumbs: The key to that crunchy, golden topping that makes this casserole irresistible.
Pro Tip: Use chicken stock instead of water to cook your rice. It sneaks in extra flavor without any extra work.
How To Make Chicken Wild Rice Casserole?
Making this Chicken Wild Rice Casserole is easier than you think. Here’s how to do it:
Step 1: Cook the wild rice
Boil about 4 cups of water in a medium pot. Toss in the wild rice, cover, and let it simmer until it’s just slightly underdone—about 5 minutes less than the package instructions. Drain the rice and set it aside.
Step 2: Sauté the veggies
In a big skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until soft and fragrant (about 3-5 minutes). Then, crank up the heat a bit and add the mushrooms. Cook until they’re golden and all the moisture has cooked off.
Step 3: Make the sauce
Sprinkle the flour over the veggies and stir until everything’s coated. Slowly pour in the chicken stock and milk, whisking as you go to avoid lumps. Keep stirring until the sauce thickens—it’s like magic watching it come together!
Step 4: Add the chicken and cheese
Remove the skillet from the heat and stir in the cooked chicken and cheddar cheese. Season with salt and pepper to taste. (Yes, you should taste it—it’s part of the fun!)
Step 5: Combine and assemble
Mix the cooked wild rice into the sauce, making sure everything is well coated. Pour the mixture into a greased casserole dish and spread it out evenly.
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Step 6: Make the topping
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this over the casserole. Trust me, this topping is a game-changer.
Step 7: Bake it up
Preheat your oven to 350°F (if you haven’t already). Bake the casserole for 35-40 minutes, or until it’s bubbling around the edges and the topping is golden brown. Let it cool for a few minutes before serving—it’s hard to wait, I know!
Storage Options:
If you have leftovers (lucky you!), here’s how to keep them:
- Refrigerate: Store in an airtight container for up to 3 days. Reheat in the oven or microwave, though the oven keeps the topping crispy.
- Freeze: Assemble the casserole but don’t bake it. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.
Variations and Substitutions:
This casserole is super versatile—feel free to make it your own:
- Cheese swaps: Gruyère or mozzarella work great if you want to switch it up.
- Add veggies: Spinach, peas, or even roasted broccoli would be delicious.
- Gluten-free: Use a gluten-free flour blend for the sauce and gluten-free breadcrumbs for the topping.
- Protein options: Turkey, ham, or even tofu work if you want to mix things up.
What to Serve with Chicken Wild Rice Casserole?
This casserole is a meal on its own, but if you want to round it out, here are some great pairings:
- Fresh green salad: A light vinaigrette balances the richness perfectly.
- Roasted veggies: Green beans or carrots make a great addition.
- Crusty bread: Because scooping up that creamy sauce is half the fun.
Frequently Asked Questions:
Can I make this casserole ahead of time?
Definitely! Assemble it, cover it tightly, and refrigerate. Bake it when you’re ready—it’s a lifesaver on busy nights.
How do I keep the topping crispy when reheating?
Reheat it in the oven instead of the microwave. The oven keeps the topping golden and crunchy.
Can I use instant wild rice?
Sure! It’s a great shortcut, just make sure to cook it according to the package and keep it slightly underdone.
This Chicken Wild Rice Casserole is comfort food at its best—simple, satisfying, and always a hit. Have you tried it yet? Let me know how it turns out for you, or share your own twists—I’m always looking for inspiration!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Wild Rice Casserole
Ingredients
- 1.5 cups wild rice blend
- 4 tablespoons unsalted butter
- 1 stalk celery finely chopped
- 1 small onion finely diced
- 10 ounces portabella mushrooms halved and thinly sliced
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 1 cup whole milk
- 2 cups cooked chicken breasts chopped or shredded
- 1 cup shredded cheddar cheese
- ¾ cup panko breadcrumbs
- ½ cup finely shredded Parmesan cheese
- 2 tablespoons melted butter
- Salt and freshly ground black pepper to taste
Instructions
Cook the Wild Rice
- In a medium-sized pot, bring 4 cups of water to a boil. Add the wild rice blend, cover, and reduce the heat to a simmer. Cook the rice until it is slightly firm to the bite, approximately 5 minutes less than the time indicated on the package instructions. Drain any excess water and set the rice aside.
Preheat the Oven
- Preheat the oven to 350°F (175°C). Grease a large casserole dish to prevent sticking.
Sauté the Vegetables
- In a large skillet, melt the butter over medium heat. Add the chopped celery and diced onion, cooking until softened and translucent, about 3-5 minutes.
Cook the Mushrooms
- Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, approximately 3 minutes.
Prepare the Sauce
- Sprinkle the flour evenly over the vegetables, stirring to coat them. Gradually pour in the chicken stock and milk, whisking constantly to avoid lumps. Continue stirring over medium-high heat until the sauce thickens and begins to bubble, approximately 5 minutes.
Incorporate the Chicken and Cheese
- Remove the skillet from heat and stir in the cooked chicken and shredded cheddar cheese. Season generously with salt and freshly ground black pepper. Taste the mixture and adjust the seasoning if necessary.
Combine the Ingredients
- Add the cooked wild rice to the skillet, mixing thoroughly to ensure the rice is evenly coated with the sauce. Transfer this mixture to the prepared casserole dish, spreading it out evenly.
Prepare the Breadcrumb Topping
- In a small bowl, combine the panko breadcrumbs, shredded Parmesan cheese, and melted butter. Toss the mixture until the breadcrumbs are evenly coated. Sprinkle this topping over the casserole.
Bake the Casserole
- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the casserole is bubbling around the edges. Allow the dish to cool for a few minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
