Creamy Chicken and Wild Rice Casserole
This chicken and wild rice casserole is the kind of dish that fills the house with a savory, nutty aroma while it bakes. Tender chicken, slightly chewy wild rice, and a creamy from-scratch sauce come together in one pan.
It’s a reliable weeknight dinner that feels a little more special than a basic casserole, but still easy enough to pull off after work. The golden Parmesan top and pops of green peas make it look as good as it tastes.
What Makes This Casserole So Good
The wild rice keeps just the right amount of chew, so every bite has some texture. A simple butter and flour roux builds a sauce that tastes rich without being heavy.
Shredded rotisserie chicken shortcuts the prep, but you could just as easily use leftover roasted chicken or quickly poach a couple of breasts. The whole thing slides into the oven in about 20 minutes of hands-on work.
Ingredients
- 1 cup wild rice blend (uncooked): a mix with long grain and wild rice gives the best nutty flavor
- 2 tbsp unsalted butter
- 1 small yellow onion, diced: about 1 cup
- 2 celery stalks, diced: about ½ cup
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk: 2% also works, but the sauce will be slightly thinner
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 3 cups shredded cooked chicken: from a rotisserie bird or about 1½ lbs poached boneless skinless breasts
- 1 cup frozen peas, thawed: optional, for a little sweetness and color
- ½ cup grated Parmesan cheese
Variations / Substitutions
- Swap the protein: Shredded leftover turkey works just as well as chicken
- Add mushrooms: Sauté 8 oz sliced cremini mushrooms with the onion and celery for an earthier casserole
- Make it cheesy: Mix ½ cup shredded sharp cheddar into the sauce along with the Parmesan for a sharper taste
- Use precooked rice: If you have 2 cups of leftover cooked wild rice blend, skip the first step and start with sautéing the vegetables
Creamy One-Pot Chicken Wild Rice Soup is a cozy soup to serve with this casserole.
How to Make Chicken and Wild Rice Casserole
Step 1: Cook the Wild Rice
Bring a medium pot of salted water to a boil. Add the 1 cup wild rice blend and cook according to package directions, about 25 minutes, until the grains are tender but still have a slight chew. Drain and set aside.
While the rice cooks, preheat the oven to 375°F (190°C) and grab a 9×13 baking dish (roughly 3 quarts). That way everything is ready to go once the sauce is done.
Step 2: Sauté the Vegetables and Build the Sauce
Melt the 2 tbsp butter in a large saucepan over medium heat. Add the diced onion and celery, and cook for about 5 minutes, stirring a few times, until softened. Toss in the 2 minced garlic cloves and cook just until fragrant, 30 seconds more.
Sprinkle the 3 tbsp flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the 2 cups chicken broth while whisking, then add the 1 cup milk, 1 tsp salt, ½ tsp pepper, and ½ tsp dried thyme. Bring the sauce to a gentle simmer and cook, whisking often, for 3 to 4 minutes until it thickens enough to coat the back of a spoon. You are not looking for a heavy gravy here, just a creamy sauce that will cling to the rice.
Step 3: Assemble the Casserole
Take the saucepan off the heat. Fold in the cooked wild rice, 3 cups shredded chicken, and the 1 cup thawed peas (if using) until everything is evenly coated. Pour the whole mixture into your ungreased baking dish and spread it into an even layer.
Sprinkle the ½ cup grated Parmesan evenly over the top. The cheese will melt into a thin, lightly browned crust as it bakes.
Step 4: Bake and Serve
Slide the dish into the preheated oven and bake for 25 minutes, until the casserole is bubbling around the edges and the top is golden. Let it sit for 5 minutes on the counter so the sauce settles a little, then scoop generous spoonfuls right from the dish.
Tips for the Creamiest Casserole
- Use freshly grated Parmesan: The pre-shredded kind usually has anti-caking agents that stop it from melting smoothly. A block you grate yourself melts into the sauce much better.
- Don’t overcook the rice: Stop cooking the wild rice blend as soon as it is tender but still has a bit of bite. It will absorb a little more liquid in the oven, and you don’t want it turning mushy.
- Leftover rotisserie chicken saves serious time: Pick up a plain roasted chicken from the store, pull the meat off the bones, and you skip the entire chicken-cooking step.
A few common wild rice blends and their cook times:
| Brand blend | Approx. cook time |
|---|---|
| Lundberg Wild Blend | 25 mins |
| RiceSelect Royal Blend | 30 mins |
Storing Leftovers
- Refrigerate: Scoop leftovers into a sealed container and keep them in the fridge for up to 3 days. The casserole firms up as it chills.
- Reheating: Warm individual portions in the microwave in 1-minute bursts, or cover the whole dish with foil and reheat at 325°F (160°C) for about 15 minutes.
What To Serve With Chicken and Wild Rice Casserole
A crisp green salad with a tangy vinaigrette cuts through the richness of the creamy sauce. Roasted broccoli or steamed green beans tossed with a little lemon zest add a fresh, bright contrast. For something heartier, serve it alongside simple drop biscuits to soak up every last bit of sauce.
Frequently Asked Questions
Can I use raw, uncooked rice and skip the boiling step?
Not in this recipe. When it comes to cooking wild rice, it needs a head start; if you add it raw, the casserole will bake far longer and the chicken and sauce can dry out before the rice is tender.
Can I assemble this ahead of time?
Yes. Build the casserole through Step 3, cover, and refrigerate for up to 24 hours. Add 10 minutes to the bake time since you will be starting from cold.
Is there a gluten-free option?
Use a gluten-free all-purpose flour blend in place of the wheat flour for the roux. The sauce will thicken just fine.
What if I don’t have Parmesan?
A shredded Gruyère or white cheddar works nicely. Both melt into a smooth, savory topping.
Creamy Chicken and Wild Rice Casserole Recipe
Ingredients
Method
- Cook wild rice blend in boiling salted water until tender, about 25 minutes, then drain. Preheat oven to 375°F (190°C).
- Melt butter in a saucepan over medium heat. Sauté onion and celery 5 minutes, add garlic 30 seconds. Stir in flour 1 minute, then slowly whisk in broth, milk, salt, pepper, and thyme. Simmer 3 to 4 minutes until thickened.
- Remove from heat, fold in cooked rice, chicken, and peas. Pour into a 9×13 baking dish and spread even. Top with Parmesan.
- Bake 25 minutes until bubbly and golden. Let stand 5 minutes before serving.
Notes
