Chicken Wild Rice Casserole – Creamy, Hearty, and Perfect for Cozy Comfort Food Nights

If you’re craving a classic comfort food dish that’s warm, satisfying, and perfect for feeding a hungry crowd, this Chicken Wild Rice Casserole is exactly what you need. It’s the kind of cozy, old-fashioned casserole that brings everyone to the table — creamy, flavorful, packed with tender chicken, earthy wild rice, and savory vegetables.

This casserole has a beautiful balance of texture: the slight chew of wild rice, the creaminess of the sauce, the softness of the chicken, and just enough cheesy richness on top to make every bite irresistible. It tastes like something grandma would have made, but upgraded with modern depth and better ingredients.

The heart of this dish is the wild rice, which brings a nutty flavor and firm texture you can’t get from regular white rice. Combined with onions, celery, mushrooms, and a homemade creamy sauce, the entire casserole becomes a perfect blend of savory and comforting. It’s great for weeknight dinners, cold-weather meals, holidays, potlucks, or make-ahead freezer meals.

Let’s get into everything you need to make the best Chicken Wild Rice Casserole ever.

Why This Chicken Wild Rice Casserole Is a Winner

✔ A true comfort food classic

Warm, flavorful, and satisfying in every bite.

✔ Uses real ingredients

No canned soups — just a creamy homemade sauce.

✔ Nutty wild rice adds amazing texture

More flavor than regular white rice.

✔ Perfect for make-ahead meals

Can be assembled in advance and baked later.

✔ Freezer friendly

Great for busy families or gifting meals to others.

✔ A complete one-pan meal

Chicken + rice + veggies + sauce = done.

Ingredients

Casserole Base

• 2 cups cooked wild rice (or a wild rice blend)
• 3 cups cooked shredded chicken
• 1 medium onion, diced
• 2 cups mushrooms, sliced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil or butter

Creamy Homemade Sauce

• 4 tbsp butter
• ¼ cup flour
• 2 cups chicken broth
• 1 cup milk or heavy cream
• ½ cup sour cream
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp thyme
• ½ tsp poultry seasoning (optional but excellent)

Cheesy Topping

• 1 cup shredded Swiss or mozzarella cheese
• ¼ cup parmesan cheese
• Fresh parsley for garnish

Instructions

1. Cook the Wild Rice
   Prepare wild rice according to package instructions. (Usually 45 minutes.)
2. Preheat Oven
   Heat oven to 375°F (190°C) and grease a 9×13 casserole dish.
3. Cook the Vegetables
   Sauté onion, celery, and mushrooms in olive oil or butter for 6–7 minutes.
   Add garlic and cook 1 more minute.
4. Make the Creamy Sauce
   In a saucepan, melt butter.
   Stir in flour and cook 1 minute to form a roux.
   Whisk in chicken broth and milk until smooth.
   Add salt, pepper, thyme, and poultry seasoning.
   Simmer 3–5 minutes until thickened.
   Stir in sour cream.
5. Assemble the Casserole
   In a large mixing bowl, combine:
   • cooked wild rice
   • shredded chicken
   • sautéed vegetables
   • creamy sauce
   Mix until well incorporated.
6. Transfer to Baking Dish
   Spread mixture evenly in the prepared casserole dish.
7. Add Cheese Topping
   Sprinkle shredded cheese and parmesan on top.
8. Bake
   Bake for 25–30 minutes, or until hot, bubbly, and golden.
9. Serve
   Garnish with parsley and enjoy warm.

Chicken Wild Rice Casserole

A creamy, comforting casserole featuring tender chicken, wild rice, mushrooms, celery, and a homemade sauce baked to golden perfection.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner, Main

Cuisine: American

Calories: 395

Ingredients

  

Casserole Base

• 2 cups cooked wild rice
• 3 cups shredded chicken
• 1 onion diced
• 2 cups mushrooms sliced
• 2 celery stalks diced
• 3 cloves garlic minced
• 2 tbsp olive oil

Creamy Homemade Sauce

• 4 tbsp butter
• 0.25 cup flour
• 2 cups chicken broth
• 1 cup milk or heavy cream
• 0.5 cup sour cream
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp thyme
• 0.5 tsp poultry seasoning optional

Topping

• 1 cup Swiss or mozzarella cheese
• 0.25 cup parmesan cheese
• fresh parsley for garnish

Equipment

• Skillet
• Saucepan
• Casserole dish
• Mixing bowl

Method

 

1. Cook wild rice according to package directions.
2. Preheat oven to 375°F and grease a casserole dish.
3. Sauté onion, celery, mushrooms, and garlic in olive oil.
4. Make sauce by creating a roux with butter and flour, then adding broth, milk, and seasonings.
5. Combine rice, chicken, vegetables, and sauce in a large bowl.
6. Spread mixture in casserole dish and top with cheese.
7. Bake 25–30 minutes until hot and bubbly.

Notes

Use real wild rice for best texture and flavor. Add broccoli or carrots for color and extra nutrition.

Tips for the Best Wild Rice Casserole

✔ Use real wild rice

It has more flavor and texture than plain rice.

✔ Mix white meat and dark meat

Dark meat adds moisture and flavor.

✔ Make extra sauce if you like it ultra-creamy

Add another ½ cup broth and splash of cream.

✔ Add vegetables for color

Carrots, broccoli, or spinach work well.

✔ Don’t overbake

Just bake until bubbly — too long dries it out.

Variations

Cheesy Chicken & Wild Rice Bake

Use cheddar or Gruyere for bold flavor.

Chicken & Broccoli Wild Rice Casserole

Add 1–2 cups steamed broccoli florets.

Mushroom Lover’s Version

Increase mushrooms to 3–4 cups.

Rotisserie Chicken Shortcut

Use grocery store rotisserie chicken for ultra-fast prep.

Gluten-Free Option

Use gluten-free flour to thicken the sauce.

Cranberry Autumn Wild Rice Casserole

Add dried cranberries and pecans for a holiday twist.

Serving Suggestions

Pair with:

• Side salad
• Roasted vegetables
• Steamed green beans
• Garlic bread
• Cranberry sauce (surprisingly delicious!)

Great for:

• Dinner parties
• Meal trains
• Holidays
• Cozy winter meals

Storage & Make-Ahead

Refrigerator:

4–5 days.

Freezer:

Freeze before or after baking for up to 3 months.

Reheating:

Bake at 350°F until heated through or microwave individual portions.

Fun Food Facts

• Wild rice isn’t technically rice — it’s a seed from water grass native to North America.
• It contains more protein than white rice and has a naturally nutty, earthy flavor.
• Casseroles became popular in the 1950s as a way to combine affordable ingredients into one comforting meal.