Chicken Wild Rice Casserole

If you’re anything like me, the minute the leaves start to turn and the air gets that familiar crispness, you’re instantly in casserole mode. There’s just something so soothing about pulling a bubbling dish of comfort out of the oven after a long day. And let me tell you—this Chicken Wild Rice Casserole is a true weeknight hero. It’s creamy, full of flavor, and just the kind of one-dish wonder that makes everyone at the table happy (and quiet, because they’re too busy eating).

I first stumbled on a version of this dish years ago when I was looking for a way to use up some leftover rotisserie chicken. It quickly became one of those recipes that kept coming back into rotation. Why? Because it’s simple, filling, and incredibly versatile. Plus, wild rice gives it a little something extra—a nutty, earthy flavor that sets it apart from your average casserole.

Whether you’re planning a cozy dinner at home, meal-prepping for the week, or heading to a potluck where you want to impress without stress, this recipe has your back.

Why You’ll Love This Chicken Wild Rice Casserole

• Make-ahead friendly – Assemble it the night before and pop it in the oven when you’re ready.

• Creamy and satisfying – The sour cream and mushroom soup combo makes the texture rich and comforting.

• Great for using leftovers – Got cooked chicken? Leftover veggies? Toss them in!

• Freezer-friendly – Make a double batch and freeze one for later. Future you will thank you.

Ingredients You’ll Need

Here’s everything you need to pull this dish together:

• 2 cups cooked wild rice – You can cook it fresh or use a pre-cooked version.

• 2 cups cooked, shredded chicken – Rotisserie chicken works like a charm.

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 celery stalks, chopped

• 1 cup sliced mushrooms

• 1 garlic clove, minced

• 1 can (10.5 oz) cream of mushroom soup

• 1 cup sour cream

• ½ cup milk

• ½ teaspoon dried thyme

• Salt and black pepper to taste

• ½ cup shredded cheddar cheese

• ½ cup breadcrumbs (optional, for topping)

• 1 tablespoon butter (optional, for topping)

STEP 1: Preheat and Prep Your Baking Dish

Start by preheating your oven to 350°F. Then, lightly grease a 9×13-inch baking dish. This ensures your casserole won’t stick and makes clean-up so much easier. Set it aside while you sauté your veggies.

STEP 2: Sauté the Vegetables

In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add your chopped onion, celery, and mushrooms. Cook them down for about 5 to 6 minutes, or until they’ve softened and the mushrooms are golden brown. Then, stir in the minced garlic and cook for just one more minute—you want it fragrant, not burnt.

Tip: Don’t skip this step—even though you’re baking everything together later, sautéing the veggies brings out their natural sweetness and depth of flavor. It really makes a difference in the final dish.

STEP 3: Mix Everything Together

Now it’s time to combine all that goodness. In a large mixing bowl, add your:

• Cooked wild rice

• Shredded chicken

• Sautéed vegetables

• Cream of mushroom soup

• Sour cream

• Milk

• Dried thyme

• Salt and pepper

Stir everything together until it’s fully mixed and evenly coated. This is the heart of your casserole, and it already smells amazing—even before baking!

Now that we’ve got our hearty casserole mixture all prepped and ready, it’s time for the best part—assembling and baking it until it’s golden, bubbling, and completely irresistible. This next section will walk you through the final steps of putting it all together and popping it into the oven, plus a few helpful tips and variations to customize it for your family’s tastes.

I’ll also share how to make it ahead, store leftovers, or even freeze it for those extra busy nights. Because let’s be honest—anything that makes dinner easier and delicious is a total win in my book.

STEP 4: Assemble the Casserole

Take your greased 9×13-inch baking dish and spoon the creamy chicken and wild rice mixture into it. Spread it out evenly so it bakes uniformly and every bite gets a little of everything—chicken, rice, veggies, and that rich, flavorful sauce.

STEP 5: Add Cheese and Optional Topping

Now comes the cheese. Sprinkle ½ cup of shredded cheddar evenly over the top of the casserole. This will melt into a gooey, golden layer that adds just the right amount of richness and texture.

If you’re in the mood for a little crunch on top (I usually am), let’s talk about the optional breadcrumb topping. In a small bowl, melt 1 tablespoon of butter and toss it with ½ cup of breadcrumbs. Sprinkle that buttery crumb mix right over the cheese layer.

Tip: This step gives the casserole a beautiful golden top and a subtle crunch that contrasts perfectly with the creamy filling underneath. It’s optional—but highly recommended!

STEP 6: Bake Until Bubbly and Golden

Place your casserole in the preheated oven and bake uncovered for 30 to 35 minutes. You’re looking for a hot and bubbling center, with the cheese melted and the top lightly browned. If you’re using breadcrumbs, they should be nicely toasted but not too dark.

Once done, let the casserole rest for 5 to 10 minutes before serving. This helps the sauce thicken slightly and makes it easier to cut and serve without falling apart.

Make-Ahead and Freezing Tips

One of the best things about this casserole? You can totally make it ahead. Here’s how to do it:

• To refrigerate: Assemble the entire casserole (cheese and all), then cover tightly with foil or plastic wrap. Store in the fridge for up to 24 hours before baking. Just add an extra 5-10 minutes to the bake time if you’re baking it straight from the fridge.

• To freeze: Prepare everything in a freezer-safe dish, but leave off the cheese and breadcrumb topping until you’re ready to bake. Wrap tightly with plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge, add the toppings, and bake as directed.

Easy Swaps and Variations

This casserole is super flexible—perfect for tweaking to your family’s tastes or dietary needs. Here are a few ideas to switch things up:

• Lighten it up: Use Greek yogurt in place of sour cream and reduced-fat cheddar for a lighter version. You can also go for low-fat cream of mushroom soup.

• Make it vegetarian: Skip the chicken and add extra mushrooms, chopped broccoli, or roasted butternut squash for a hearty vegetarian option.

• Add veggies: Stir in frozen peas, corn, or a handful of baby spinach before baking for extra color and nutrients.

• Switch the cheese: Don’t have cheddar? Try Monterey Jack, Swiss, or even Gouda for a different flavor twist.

Serving Suggestions

This casserole is a full meal on its own, but if you’re feeding a crowd or want to stretch it a little further, try serving it with:

• A crisp green salad with a tangy vinaigrette to balance the creamy richness.

• Garlic bread or a warm dinner roll to soak up every last bit.

• Steamed green beans or roasted carrots for a simple veggie side.