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Chicken Wild Rice Casserole

Chicken Wild Rice Casserole is a hearty and comforting baked dish combining tender chicken, earthy wild rice, vegetables, and a creamy sauce. It’s a perfect make-ahead meal for busy nights, potlucks, or cozy family dinners. The nutty flavor of wild rice pairs beautifully with the richness of the creamy base, while the baked finish gives it a warm, satisfying texture.

Ingredients

Scale

2 cups cooked wild rice
2 cups cooked, shredded chicken
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)

Instructions

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

Heat olive oil in a skillet over medium heat. Sauté the chopped onion, celery, and mushrooms until softened, about 5 to 6 minutes. Add garlic and cook for another minute.

In a large mixing bowl, combine the cooked wild rice, shredded chicken, sautéed vegetables, cream of mushroom soup, sour cream, milk, thyme, salt, and pepper. Mix until everything is evenly coated.

Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle shredded cheddar cheese over the top.

If using breadcrumbs, melt the butter and toss it with the breadcrumbs, then sprinkle evenly over the casserole.

Bake uncovered for 30 to 35 minutes or until the casserole is hot and bubbling, and the top is golden brown.

Let rest for a few minutes before serving.

Notes

You can use a store-bought rotisserie chicken to save time. For a lighter version, substitute Greek yogurt for the sour cream and use reduced-fat cheese. This casserole can be assembled ahead and refrigerated before baking, or frozen for future use. To add a bit of crunch and color, stir in some frozen peas or chopped spinach before baking.