Chicken And Wild Rice Casserole

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A bubbling tray of chicken wild rice casserole fresh out of the oven isn’t just a meal—it’s the heart of a shared table.

Every bite carries the savory richness of tender chicken, earthy mushrooms, hearty wild rice, and a sauce so creamy and cheesy it feels like a small celebration.

This dish skips the fuss and focuses on bold flavors and simplicity, making it a favorite for busy nights or cozy gatherings.

It’s the kind of recipe that turns everyday ingredients into something truly memorable, bringing everyone together for seconds and maybe even thirds. Here’s how you can make it yourself.

Table of Contents

Chicken And Wild Rice Casserole Recipe

Ingredients

1½ cups uncooked wild rice blend
1½ lbs chicken breasts, cut into bite-sized pieces
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tbsp olive oil
2 tbsp unsalted butter
1 large yellow or sweet onion, diced
3 celery stalks, chopped
3 large carrots, peeled and diced
3 garlic cloves, minced
8 oz baby Bella or cremini mushrooms, sliced

Creamy Cheese Sauce

2 cups low-sodium chicken broth
1 tbsp cornstarch
2 tbsp unsalted butter
1 tbsp olive oil
⅓ cup all-purpose flour
2 cups milk (whole or half & half)
2 tsp chicken bouillon (granulated or crushed cubes)
1½ tsp Dijon mustard
1½ tsp Worcestershire sauce (or mix soy sauce with a pinch of lemon juice)
1 tsp dried parsley
1 tsp dried basil
½ tsp dried thyme
½ tsp salt
½ tsp black pepper
2 cups sharp cheddar cheese, freshly grated
1 cup Gruyère cheese, shredded
½ cup Parmesan cheese, freshly grated

Optional Crumb Topping

¾ cup panko breadcrumbs (or crushed crackers)
1 tbsp unsalted butter
1 tbsp olive oil

Instructions

Rinse the wild rice blend, discard any seasoning packet, and cook it according to the package directions, reducing the cook time by about 5 minutes to leave it slightly firm. Set aside.
Pat chicken dry, season with salt, pepper, and smoked paprika. Heat olive oil in a large pot, sear chicken until opaque, and set aside.
In the same pot, sauté onion, celery, and carrots until soft. Add garlic and cook for 1 minute. Remove and set aside.
Melt butter in the pot, add mushrooms, and cook until golden. Remove and set aside.
Mix chicken broth with cornstarch. Melt butter with olive oil in the pot, add flour, and whisk for 2 minutes. Slowly add the broth mixture and milk, stirring constantly. Add chicken bouillon, Dijon mustard, Worcestershire sauce, herbs, salt, and pepper. Simmer until thickened. Stir in 1 cup cheddar and Gruyère cheese until melted.
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix chicken, vegetables, mushrooms, and cooked rice with the cheese sauce. Pour into the prepared dish.
Toast breadcrumbs in butter and olive oil until golden and sprinkle over the casserole.
Top casserole with remaining cheddar and Parmesan cheese. Bake for 30–35 minutes until bubbling and melted. Let cool slightly before serving.

Essential Tips For Making Chicken Wild Rice Casserole

Here are some straightforward tips to help you make the best chicken wild rice casserole:

Sear the chicken well: Searing the chicken first helps lock in its juices, making the final dish tender and flavorful.
Use the right rice: Wild rice blends add a great texture, but cook it just enough so it’s not mushy. Undercook it slightly when preparing it before baking.
Adjust seasoning to taste: Don’t hesitate to tweak the salt, pepper, and spices according to your preference. More garlic, or a pinch of rosemary, can make a big difference.
Fresh ingredients are key: Use fresh vegetables and freshly grated cheese for the best flavor. Fresh ingredients ensure a vibrant and tasty casserole.
Don’t overbake: Overbaking can dry out the casserole. Once the cheese is melted and the edges are bubbly, it’s ready to come out.

Variations For Chicken Wild Rice Casserole

Looking to mix things up? Here are some ideas to customize your casserole:

Swap the chicken for turkey or rotisserie chicken for a different flavor and texture.
Add extra veggies like spinach, bell peppers, or peas for added color and nutrition.
Use a different cheese like mozzarella or gouda for a different creamy texture and flavor.
Try quinoa instead of wild rice for a gluten-free option or to switch up the texture.
Add some heat: Toss in a bit of cayenne pepper or diced jalapeños for a spicy kick.
Make it creamy: Swap out some of the broth with heavy cream or sour cream for extra richness.

Best Sides To Serve With Chicken Wild Rice Casserole

Pair your casserole with these simple sides to make a complete meal:

Steamed broccoli or green beans
A light, crunchy side salad with mixed greens
Roasted potatoes or sweet potatoes for a heartier side
Fresh, warm bread or garlic bread
A simple cucumber and tomato salad

How To Store Leftover Chicken Wild Rice Casserole?

Here’s how to store your leftover casserole to keep it fresh for later:

Refrigeration: Once cooled, store leftovers in an airtight container in the fridge for up to 3–4 days.
Freezing: For longer storage, wrap the casserole tightly in plastic wrap and foil, or place it in a freezer-safe dish. It will keep for up to 3 months in the freezer.
Reheating: Reheat in the oven at 350°F (175°C) until the casserole is hot, or microwave individual portions for a quicker option.

Why Is My Chicken Wild Rice Casserole Runny And How To Fix It?

If your chicken wild rice casserole turned out runny, don’t worry—there are a few common reasons for this, and you can easily fix it. Here are some key factors to consider:

Too much liquid: Adding more liquid than necessary can make the casserole too watery. Be sure to follow the recipe’s measurements for liquid ingredients, like broth and milk.
Not enough thickener: If you didn’t use enough flour or cornstarch, the sauce may not thicken properly. These ingredients help bind the liquids and give the casserole a creamy texture.
Undercooked rice: Wild rice needs to absorb liquid as it cooks. If the rice wasn’t cooked enough before assembling the casserole, it could end up runny.
Overmixing the sauce: Stirring the sauce too much while it’s cooking can cause it to break down, making the texture thinner. Once it thickens, stop stirring.
Not baking long enough: If the casserole hasn’t baked long enough, the sauce won’t have time to thicken properly. Make sure to bake it for the full recommended time.

How To Fix It?

Bake it longer: If the casserole is runny after baking, try putting it back in the oven for a little longer to allow the sauce to thicken.
Add a thickener: Mix a small amount of flour or cornstarch with water and sprinkle it over the casserole, then bake it again.
Drain excess liquid: If there’s too much liquid left, you can drain it before serving.
Cook rice properly next time: Ensure the rice is fully cooked (but still a little firm) before assembling the casserole, so it absorbs just the right amount of liquid.