Name: Creamy Chicken Wild Rice Casserole Recipe
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups wild rice blend, uncooked; 1 1/2 lbs. chicken breasts or thighs, chopped into large bite size pieces; 1/4 tsp salt; 1/4 tsp pepper; 1/4 tsp paprika; 2 tablespoons olive oil, divided; 2 tablespoons unsalted butter, divided; 1 yellow onion, diced; 3 stalks celery, chopped; 3 carrots, chopped; 6 cloves garlic, minced; 8 ounces baby Bella/cremini mushrooms, sliced; 2 cups low sodium chicken broth; 1 tablespoon cornstarch; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1/3 cup flour; 2 cups milk; 2 teaspoons chicken bouillon (granulated, base, or crushed cubes); 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons Worcestershire sauce; 1 teaspoon dried parsley; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups freshly grated sharp cheddar cheese, divided; 1/2 cup freshly grated Parmesan cheese; 3/4 cup panko breadcrumbs; 1 tablespoon butter

There’s just something so comforting and satisfying about a warm, cheesy bake that brings everyone to the table smiling. This Creamy Chicken Wild Rice Casserole Recipe is exactly that—a hearty blend of tender chicken, nutty wild rice, and a luscious cream sauce that feels like a warm hug in every bite. Trust me, once you try this, it’s going to be one of your go-to weeknight meals or cozy weekend feasts.

The image shows a large light blue pot filled with a thick creamy mixture that looks like wild rice soup. The soup has chunks of light brown meat, pieces of orange carrot, green celery, and bits of black wild rice. A wooden spoon is stirring the creamy mix, showing the different textures of soft vegetables and meat mixed with the smooth creamy base, all sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Wild Rice Casserole Recipe
Top Tip
How to Serve Creamy Chicken Wild Rice Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Wild Rice Casserole Recipe

Why You'll Love This Recipe

I’ve made this Creamy Chicken Wild Rice Casserole Recipe dozens of times, and every time it feels like a new favorite. It’s got that perfect balance of flavors and textures—creamy but with a little chew from the wild rice, and a cheesy, golden crust that seals the deal.

Comfort in a dish: This casserole melts creamy, cheesy goodness with hearty chicken and wild rice for a filling meal everyone will enjoy.
Versatile ingredients: It works well with chicken breasts or thighs and a wild rice blend that adds an earthy, nutty note.
Make-ahead friendly: Perfect for meal prep or entertaining because you can assemble in advance and just bake when ready.
Customizable flavors: With mushrooms, herbs, and a homemade cream sauce, it’s easy to swap ingredients or boost flavors just how you like.

The image shows a close-up of a creamy rice casserole served in a white bowl. The dish has multiple textures and colors, with soft rice and wild rice mixed with small pieces of orange carrots, light green celery, and browned mushrooms. The top layer has golden toasted crumbs and is sprinkled with bright green chopped parsley. A gold spoon is scooping some of the casserole, showing the moist and cheesy inside with different shades of beige, brown, and hints of orange and green. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Chicken Wild Rice Casserole Recipe lies in how each ingredient plays its part. The wild rice blend gives a chewy, nutty contrast that keeps the texture interesting. Tender chicken absorbs all those cozy creamy flavors, while mushrooms and veggies add depth and freshness. The homemade cream sauce pulls it all together in a cheesy, luscious way.

Flat lay of a raw chicken breast cut into large bite-size pieces, a small mound of cooked wild rice blend, a chopped yellow onion, three chopped celery stalks, three chopped carrots, six minced garlic cloves, sliced baby Bella mushrooms, a few sprigs of fresh parsley, dried basil and thyme herbs scattered lightly, a small white bowl of olive oil, a small white bowl of unsalted butter, a small white bowl with milk, a small white bowl with low sodium chicken broth, a small white bowl of cornstarch powder, a small white bowl of Dijon mustard, a small white bowl of Worcestershire sauce, a small white bowl of chicken bouillon granules, a small white bowl of freshly grated sharp cheddar cheese, a small white bowl of freshly grated Parmesan cheese, a small white bowl of panko breadcrumbs, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wild rice blend: Unlike pure wild rice, blends cook a bit faster and give a nice mix of textures—just be sure not to get instant versions.
Chicken breasts or thighs: Chopped bite-size, they cook quickly and stay juicy; thighs are a bit richer, but breasts work great too.
Yellow onion, carrots, and celery: Classic mirepoix veggies add a subtle sweetness and aromatic base.
Baby Bella mushrooms: Their meaty texture and earthy flavor deepen the casserole's richness.
Garlic: It wakes up the dish with a fragrant hit without overpowering.
Chicken broth and chicken bouillon: Boost the umami and keep the sauce flavorful.
Flour, butter, and milk: These thicken the cream sauce into that silky, luxurious coating you’ll love.
Dijon mustard and Worcestershire sauce: They add subtle tang and complexity to the sauce.
Cheddar and Parmesan cheeses: Sharp cheddar melts for gooey richness, while Parmesan adds a nutty, savory punch.
Panko breadcrumbs (optional): For the crunchy topping that contrasts with the creamy interior.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this casserole depending on what’s in my fridge. Sometimes I swap chicken thighs for shredded rotisserie chicken to save time or add in chopped spinach or kale for an extra veggie boost. You can easily switch the wild rice blend with brown rice if that’s what you have on hand—it keeps that nutty chew intact.

Rotisserie chicken twist: Using pre-cooked shredded rotisserie chicken makes this a weeknight win when you're short on time.
Veggie boost: Spinach, kale, or even peas sneak in some green my kids don’t even notice.
Dairy-free version: Swap milk for unsweetened almond or oat milk and use vegan cheese alternatives to keep it creamy.
Panko topping optional: You can skip it entirely if you prefer a softer top or want to cut carbs.

Step-by-Step: How I Make Creamy Chicken Wild Rice Casserole Recipe

Step 1: Prep and Season the Chicken

I always start by chopping the chicken into bite-sized pieces and patting them dry with a paper towel. This helps them sear nicely instead of steaming. Then I toss them with salt, pepper, and a hint of paprika for just a little warmth—simple seasoning that lets the chicken shine through.

Step 2: Sear the Chicken and Sauté the Veggies

Heat olive oil in a large Dutch oven until shimmering, then add the chicken in a single layer. I resist the urge to stir right away—letting it brown for a minute or so adds flavor and texture. Once the chicken’s halfway cooked and turning opaque, I scoop it out. Next, I add a bit more oil or butter to the same pot and toss in the onion, carrots, and celery, cooking until the onions soften and get translucent. Add the garlic last for just 30 seconds to avoid burning.

Step 3: Caramelize Mushrooms

In the same pot drippings, I melt butter with a splash of olive oil, add the mushrooms, and make sure to spread them out in a single layer. This step is key—don’t crowd the pan or the mushrooms will steam instead of caramelize. Flip each side for a golden brown color that adds a rich, deep flavor to the casserole.

Step 4: Whip Up That Creamy Sauce

Don’t clean the pot just yet! I melt more butter and olive oil, whisk in the flour, and cook for a couple of minutes to build a flavorful roux. Then slowly whisk in the chicken broth mixed with cornstarch, followed by the milk, Dijon, Worcestershire sauce, chicken bouillon, and the herbs. Stir until the sauce thickens beautifully before folding in half the sharp cheddar and Parmesan until silky smooth.

Step 5: Combine and Bake

Toss the chicken, veggies, mushrooms, and cooked wild rice into the sauce, stirring gently to coat everything evenly. Transfer to your prepared casserole dish, sprinkle the remaining cheddar cheese on top, and if you’re feeling fancy, add the golden toasted panko breadcrumbs for a crispy crust. Cover with foil and bake at 350°F for about 30-35 minutes until bubbly and irresistible!

Top Tip

After making this casserole many times, I’ve found a few things can really elevate your experience and prevent common pitfalls. Here’s what I’ve learned along the way to keep this dish perfect every time.

Wild Rice Doneness Check: I always start checking the wild rice at 25 minutes—even if the package suggests longer—because it can overcook and become mushy if you’re not careful.
Pat the Chicken Dry: Dry chicken pieces sear better and develop more flavor in the pan without steaming.
Caramelize Mushrooms Properly: Don’t overcrowd the pan; a golden crust makes all the difference in flavor.
Don’t Skip the Rest Time After Freezing: Let your casserole thaw completely in the fridge before popping it in the oven to avoid uneven cooking.

How to Serve Creamy Chicken Wild Rice Casserole Recipe

Garnishes

I love sprinkling fresh chopped parsley or thyme leaves on top before serving—adds a pop of color and brightness. Sometimes a few thinly sliced green onions also work beautifully, especially if you want a mild onion crunch without overpowering the dish.

Side Dishes

This casserole is pretty filling on its own, but I often serve it alongside a crisp green salad with lemon vinaigrette or some roasted green beans. A light vegetable like steamed broccoli or sautéed spinach balances the richness perfectly.

Creative Ways to Present

For special occasions, I’ve tried baking individual portions in small ramekins topped with a sprinkle of fresh herbs and panko. It makes for an elegant presentation that feels like a restaurant-quality comfort dish you can serve at the table. Plus, those crispy tops never disappoint!

Make Ahead and Storage

Storing Leftovers

I keep leftover casserole in an airtight container in the fridge, and it stays great for up to 5 days. When reheating, I cover the dish with foil to keep moisture in and heat it in a 350°F oven until warmed through—usually about 20 minutes depending on portions.

Freezing

Freezing is a lifesaver with this recipe. I assemble the casserole fully, cool it completely, then wrap it tightly with plastic wrap and foil. When I’m ready to bake, I thaw it in the fridge for 1-2 days. Adding the panko topping fresh just before baking keeps it crisp, so I usually freeze it separately. This way, I can pull dinner together even on my busiest nights.

Reheating

Leftovers reheat beautifully in the oven covered with foil to prevent drying out. Microwaving works too for quick meals but may sacrifice some of the crispy topping texture. If you want to revive the panko crunch, pop it under the broiler for a minute or two after reheating gently.

Frequently Asked Questions:

Can I use brown rice instead of wild rice in this casserole?

Absolutely! Brown rice is a great substitute since it has a similar nutty flavor and chewy texture. Just be sure to cook it fully before adding it to the casserole to keep texture consistent.

What’s the best way to cook the wild rice blend?

I recommend simmering the wild rice blend in several inches of water, checking for doneness starting at 25 minutes, and then draining the excess water. Avoid instant versions—they don’t provide the best texture for this recipe.

Can I prepare this casserole ahead of time?

Yes! You can assemble the casserole up to two days in advance without the panko topping. Store it covered in the fridge, then add the panko and bake just before serving for the best texture.

How do I keep the panko topping crunchy after baking?

To keep that crispy top, I toast the panko in butter and olive oil before sprinkling it over the cheese, then bake covered until bubbly. Adding the panko fresh after freezing and just before baking also helps maintain its crunch.

Final Thoughts

I honestly always feel like this Creamy Chicken Wild Rice Casserole Recipe is a little slice of comfort and love in food form, perfect for any night you want something cozy but still wonderfully flavorful. Once you’ve made it a few times, feel free to tweak it to your taste and make it your own family classic. I can’t wait for you to give it a try and hear how it becomes a regular in your recipe rotation too!