Cozy comfort food is all I want to eat in the fall and winter, and this chicken wild rice casserole recipe always satiates those cravings. Easy to make with leftover chicken and wild rice, this creamy casserole is topped with plenty of cheese and breadcrumbs before I bake it in the oven. It’s a family favorite for a reason–it’s so wonderfully delicious!
Casseroles are one of my favorite types of dinners to cook, because prep is so simple, and every bite is filled with all of the tasty ingredients. This easy chicken wild rice casserole never fails me, because it’s an absolute breeze to make. My kids love the creamy filling and always ask for seconds!
What’s in Wild Rice Chicken Casserole?
I love using up leftovers to make casseroles like this–I can just throw in some cooked chicken breast and wild rice to make things super easy.
The filling is made with chicken broth and whole milk to give it a nice, creamy consistency. And the topping is buttery breadcrumbs and shredded cheese.
Not many ingredients are needed to make this dish, and they’re all simple items I’m bound to have somewhere in my pantry or fridge!
Variations To Try
If I have extra veggies in my fridge, I like to throw those in with the filling. I especially love adding mushrooms to this chicken and wild rice casserole, but peas, carrots, and mixed vegetables work well too.
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How to Store and Reheat
Store leftover chicken wild rice casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or pop the whole dish right back in the oven to warm through.
How to Freeze
Let the wild rice chicken casserole fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Let it defrost in the fridge prior to reheating.
Notes and Tips
- I always use my Dutch oven to make this casserole, that way I can cook everything on the stovetop, then move it straight to the oven to bake. It saves me from having to clean up 2 dishes!
- If I don’t already have leftovers, I cook up some chicken breast quickly in my Instant Pot, or grab rotisserie chicken from the store. A bag/box of instant wild rice works well too.
Chicken Wild Rice Casserole Recipe
Prep:20minutes
Cook:40minutes
Total Time
:1hour
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Instructions
Preheat the oven to 375℉.
Heat 4 tablespoons butter in a large skillet over medium heat.
6 tablespoons butter
Once heated,add in the onion and a pinch of salt,and sauté for a few minutes until softened. Stir in the garlic.
½ onion,2 garlic cloves
Whisk in the flour until smooth. Slowly add in the chicken broth and milk while whisking until the mixture is smooth. Stir in the poultry seasoning,salt,and pepper.
⅓ cup all-purpose flour,14.5 ounces chicken broth,1 cup whole milk,½ teaspoon poultry seasoning,¼ teaspoon black pepper,1 teaspoon salt
Stir in the chicken and wild rice. Taste and add more salt and pepper if needed.
4 cups cooked chicken breast,4 cups cooked wild rice
Transfer the mixture to a greased casserole dish or keep in the skillet if the skillet is oven safe.
Melt the remaining 2 tablespoons of butter,and mix it with the breadcrumbs. Top the casserole with the cheese (if using) and breadcrumbs.
1 cup shredded mozzarella,¾ cup breadcrumbs
Bake for 20-22 minutes until the top is golden brown and the casserole is bubbling.
Notes
- Rotisserie chicken works well in this recipe!
Storage:Store chicken wild rice casserole in an airtight container in the refrigerator for 3 days,or freeze for 3 months.
Nutrition Facts
Chicken Wild Rice Casserole Recipe
Amount Per Serving
Calories534
Calories from Fat 189
% Daily Value*
Fat21g32%
Saturated Fat 12g75%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol130mg43%
Sodium948mg41%
Potassium494mg14%
Carbohydrates42g14%
Fiber 3g13%
Sugar 5g6%
Protein42g84%
Vitamin A571IU11%
Vitamin C1mg1%
Calcium200mg20%
Iron3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Wild Rice Casserole Step by Step
Sauté the Onion &Garlic: Preheat the oven to 375℉,then heat 4 tablespoons of butter in a large skillet over medium heat. Once melted,add in ½ of a chopped onion and a pinch of salt,and sauté for a few minutes until softened. Then stir in 2 cloves of minced garlic.
Add the Flour: Next,whisk in ⅓ cup of all-purpose flour until smooth.
Add the Chicken Broth: Slowly add in 1 can of chicken broth while whisking.
Add the Milk: Then immediately add in 1 cup of whole milk,whisking until the mixture is smooth.
Season: Stir in ½ teaspoon of poultry seasoning (if using), ¼ teaspoon of black pepper, and 1 teaspoon of salt.
Add the Chicken and Rice: Stir in 4 cups of cooked,chopped chicken breast and 4 cups of cooked wild rice. Taste and add more salt and pepper if needed.
Prep to Bake: Transfer the mixture to a greased casserole dish (or keep in the skillet if the skillet is oven safe). Melt the remaining 2 tablespoons of butter,and mix it with ¾ cup of breadcrumbs. Top the casserole with 1 cup of shredded mozzarella (if using) and the breadcrumbs.
Bake: Bake chicken and wild rice casserole for 20-22 minutes,until the top is golden brown and the casserole is bubbling.
