Name: Chicken Wild Rice Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded (about 2 large chicken breasts); 1 cup uncooked wild rice blend; 2 (10.75 ounce) cans condensed cream of mushroom soup; 1 (10.75 ounce) can condensed cream of chicken soup; 1 cup milk; 1 cup diced celery; 1 cup diced onion; 1 cup diced carrots; 8 ounces sliced fresh mushrooms; 4 tablespoons butter, divided; 2 tablespoons dry sherry (optional); 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 cup slivered almonds, toasted (optional); 1/2 cup crispy fried onions, for topping (optional)

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Chicken Wild Rice Casserole: The Ultimate Comfort Food Recipe

There’s something about the smell of a bubbling casserole that takes you back to Sunday dinners and family gatherings — warm, savory, and endlessly comforting. This Chicken Wild Rice Casserole blends tender shredded chicken, earthy wild rice, mushrooms, and a creamy sauce, baked until bubbly and topped with crunchy almonds and fried onions. For a truly cozy meal, pair it with a slice of the best banana bread recipe for a sweet and savory finish.

Why make this recipe
If you’re tired of the same weeknight rotation of plain chicken and rice, this casserole is perfect because it turns simple pantry staples into a layered, flavorful one-dish meal that feeds a crowd, reheats beautifully, and delivers comfort on every forkful.

Ingredients

3 cups cooked chicken, shredded (about 2 large chicken breasts)
1 cup uncooked wild rice blend
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 cup diced celery
1 cup diced onion
1 cup diced carrots
8 ounces sliced fresh mushrooms
4 tablespoons butter, divided
2 tablespoons dry sherry (optional)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 cup slivered almonds, toasted (optional)
1/2 cup crispy fried onions, for topping (optional)

Step-by-Step Guide to Making Chicken Wild Rice Casserole

Cook the Wild Rice: Rinse the wild rice. Combine rice and 3 cups water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 45–60 minutes, or until rice is tender. Drain any excess water and fluff with a fork.
- Tip: Start the rice early — wild rice takes the longest. While it simmers, you can prep the vegetables and shred the chicken.
Sauté Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced celery, onion, and carrots. Sauté for 5–7 minutes, until softened. Add the sliced mushrooms and sauté for another 5–7 minutes, until tender and any released liquid has mostly evaporated.
Season and Add Chicken: Season the vegetables with salt, pepper, garlic powder, onion powder, and dried thyme. Add shredded chicken and stir to combine. Cook until the chicken is heated through.
Deglaze (Optional): If using sherry, pour it into the skillet and stir to deglaze the pan, scraping up any browned bits. Cook for 1–2 minutes to lift flavor from the pan and let the alcohol cook off.
Make Cream Sauce: In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk until smooth and well combined.
Combine Ingredients: Pour the cream soup mixture into the skillet with the chicken and vegetables. Stir well to coat everything. Add the cooked wild rice and stir to combine thoroughly.
Assemble and Bake: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter. Pour the chicken and wild rice mixture into the dish, spreading evenly.
Add Toppings (Optional): Sprinkle the toasted slivered almonds and crispy fried onions over the top for a crunchy contrast to the creamy casserole.
Bake: Bake in the preheated oven for 25–30 minutes, or until heated through and bubbly. The topping should be golden brown.
Rest: Let it rest for 5–10 minutes before serving so the casserole sets and slices more cleanly.

Why these steps matter

Cooking the rice fully before baking prevents a dry, undercooked texture in the finished casserole.
Sautéing the vegetables concentrates their flavor and releases moisture so the casserole isn’t watery.
A short rest after baking improves clean serving and helps flavors meld.

Best Way to Store Chicken Wild Rice Casserole

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in a freezer-safe container for up to 2–3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for 2–3 minutes, stirring halfway through; or reheat a casserole dish in a 350°F (175°C) oven for 20–25 minutes, covered with foil to prevent drying, until heated through.

Serving Suggestions for Chicken Wild Rice Casserole

Fresh greens: A crisp mixed greens salad with a lemon vinaigrette cuts through the richness and brightens the plate.
Steamed vegetables: Lightly steamed green beans or broccoli add color and texture without competing with the casserole’s flavors.
Bread: Warm dinner rolls or slices of sourdough make excellent vessels for soaking up extra sauce.

Tips to make Chicken Wild Rice Casserole
Q: How do I keep the casserole moist?
A: Use a full cup of milk blended into the soups; if your mixture looks dry before baking, add a splash more milk or a little chicken broth. Covering the casserole with foil for the first 15–20 minutes of baking also helps retain moisture.

Q: Can I make this ahead of time?
A: Yes — assemble the casserole and refrigerate for up to 24 hours before baking. Bring it to room temperature for 20–30 minutes before baking and add a few extra minutes to the bake time if chilled.

Q: What if I don’t have cream of mushroom or chicken soups?
A: You can make a quick homemade cream sauce (butter + flour roux + milk + seasoning) and fold in sautéed mushrooms for a fresher version.

Variations

Vegetarian Swap (bullet): Replace shredded chicken with 3 cups of cubed, roasted butternut squash or chickpeas and substitute vegetable broth for the milk. Use only the cream of mushroom soup (or a homemade cream sauce) to keep it vegetarian-friendly.
Cheesy Twist (paragraph): Stir in 1 to 1 1/2 cups shredded sharp cheddar or Gruyère into the cream-soup mixture before mixing with the rice and chicken. Top with an extra 1/2 cup cheese for a melty, comforting casserole with an added savory depth. This yields a richer, more indulgent version—perfect for potlucks or when you want maximum comfort.

FAQs
Q: Can I use instant wild rice or a different rice blend?
A: Yes. If you use quick-cooking wild rice or a blend labeled “multi-grain quick-cook,” follow package directions for cooking time and adjust liquid. Keep in mind shorter-cooking rice will need less initial simmer time and might hold more moisture, so reduce added milk slightly if needed.

Q: What temperature should I bake the casserole at and can I change it?
A: 350°F (175°C) is ideal for even heating without drying the casserole. You can bake at 375°F (190°C) for a slightly shorter time (20–25 minutes), but watch the top to prevent over-browning.

Q: How can I make this lower in sodium?
A: Use low-sodium or no-salt-added condensed soups and a low-sodium chicken broth if substituting milk. Taste and adjust seasoning, using herbs like thyme and a squeeze of lemon to enhance flavor without heavy salt.

Q: Is it okay to use rotisserie chicken?
A: Absolutely — rotisserie chicken is a fantastic shortcut. Use about 2 cups shredded rotisserie meat for convenience and added flavor.

Q: Can I assemble and freeze uncooked?
A: Yes. Assemble the casserole in a freezer-safe dish, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking, and add 10–15 minutes to the bake time if still slightly chilled.

Final notes on technique

Toast the almonds in a dry skillet for 3–5 minutes until fragrant and slightly golden—this brings out their best texture and flavor.
If you prefer a crisper topping, add the fried onions for the last 5–10 minutes of baking rather than at the beginning.

Variation ideas for special diets

Gluten-free: Ensure your condensed soups are labeled gluten-free or substitute with a homemade gluten-free cream sauce (use cornstarch or a GF flour blend for thickening). Use gluten-free fried onions or omit the topping.
Lighter version: Replace one can of cream soup with 1 cup low-fat Greek yogurt (stir in after the skillet is off the heat to prevent curdling) and use reduced-fat milk.

Putting it all together: timeline for making this casserole

0–10 minutes: Preheat oven to 350°F (if you plan to bake immediately), rinse wild rice and start simmering.
10–60 minutes: Sauté vegetables, shred or shred rotisserie chicken, toast almonds, and prepare cream sauce while rice cooks.
60–70 minutes: Combine, assemble in baking dish, add toppings.
70–100 minutes: Bake until bubbly and golden, then rest 5–10 minutes before serving.

Conclusion

This Chicken Wild Rice Casserole is a timeless, cozy dish that brings layers of texture and savory comfort to the table — perfect for family dinners, potlucks, or a simple weeknight feast. For an alternate take with a slightly different flavor profile and presentation, see Garnish & Glaze’s Chicken & Wild Rice Casserole recipe, and for a cheesier variation that leans into indulgence, check out Picky Palate’s Cheesy Chicken and Wild Rice Casserole. Enjoy warm plates, second helpings, and the memories that follow.