Description
This hearty Chicken Wild Rice Casserole features tender chicken, nutty wild rice, sautéed vegetables, and a creamy, cheesy sauce, all baked with a crispy, golden topping.
Ingredients
For the Casserole:
- 2 cups cooked wild rice
- 2 cups cooked chicken (shredded or diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- For the Creamy Sauce:
- 1 can (10.5 oz) cream of mushroom soup (or homemade)
- 1 can (10.5 oz) cream of chicken soup (or homemade)
- 1 cup chicken broth
- 1 cup milk (or heavy cream for extra richness)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Swiss)
For the Topping:
- ½ cup panko breadcrumbs (or crushed crackers)
- 2 tbsp butter (melted)
- ¼ cup Parmesan cheese
Instructions
1. Preheat oven to 350°F (175°C).
2. If wild rice is not already cooked, prepare it according to the package instructions.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion, garlic, carrots, celery, and mushrooms. Sauté for 5–7 minutes until vegetables are softened. Season with salt, pepper, and thyme.
4. In a mixing bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, milk or heavy cream, and shredded cheese.
5. In a greased 9×13-inch baking dish, combine cooked wild rice, cooked chicken, sautéed vegetables, and creamy sauce. Stir until well mixed.
6. In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
7. Bake uncovered for 30–35 minutes, until the top is golden and bubbly.
8. Let the casserole rest for 5 minutes before serving.
Notes
You can make this casserole ahead of time and refrigerate before baking—just increase the baking time slightly.
Use leftover rotisserie chicken for convenience and added flavor.
Feel free to swap in different cheeses based on your taste or what you have on hand.
For a crunchier topping, broil the casserole for the last 2–3 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg