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Chicken Wild Rice Casserole will make you love casseroles again! Easy, fast, delicious and comforting, your whole family will devour this recipe! A simple mixture of chicken, wild rice, frozen vegetables and cheese that is mixed together and baked until hot and melty. Simple enough for a weeknight, but hearty enough to fill you up (with leftovers for the next day, too!). It’s one of our favorites. Serve with Parmesan Bread Bites and a fresh side salad.
My Favorite Rice Casserole!
I’ve been making casseroles for years because they never get old, they’re baked in one dish and everyone likes them (hiiii Creamy Ranch Chicken Casserole, Breakfast Casserole and Taco Casserole). This is no exception to the rule. This is one of my family’s favorite dinners. We love love love this Uncle Ben’s Wild Rice so much that I decided to base this entire recipe around it. Make a package of this rice according to package directions, stir it together with the rest of the casserole ingredients and bake. Make it ahead or bake immediately…works both ways perfectly.
A List of Simple Ingredients
This Chicken Wild Rice Casserole recipe has a list of relatively simple ingredients. I’ve listed a few other options if you wanted to switch things up based on what you have on hand, but generally, everything on this list should be readily available in your cabinets or easy to find at your local grocery store.
- Wild Rice– like I mentioned above, this box of Uncle Ben’s Wild Rice is the basis of this recipe. Make it according to package directions. Don’t forget the seasoning packet! That is where a lot of the flavor comes from for this recipe.
- Precooked Chicken– Any kind of chicken you have is perfect for this recipe, as long as its already cooked. Rotisserie, boiled and cubed, canned or leftover grilled chicken would all work.
- Onions and Celery– I cook diced onion and celery in a little butter to add more flavor.
- Frozen Vegetables– The pictures show that I used a simple pea/carrot combo, but any frozen veggie mix is great! As long as you like it, it should work just fine.
- Cream of Chicken Soup– A lot of the moisture and flavor for this rice casserole is from a can of condensed soup. I used cream of chicken but cream of mushroom or even cream of celery will work. You’re the boss here!
- Heavy Cream or Milk-Because we bake this casserole, we want to add moisture to keep the casserole from drying out. Cream adds an overall creamy flavor but milk works in a pinch, too.
- Cheddar Cheese– This is optional, but makes a delicious topping!
How to Make Chicken Wild Rice Casserole
There are about 20-25 minutes of active cook time with this recipe, but the remainder is pure baking time. This is why every mom loves casseroles. Really, really simple! For full recipe details including ingredients and measurements needed, see the printable recipe down below. Here are step by step directions for making this tasty casserole:
Cook the Rice
Cook box of rice according to packaged directions.
Sauté Onions + Celery
In a medium skillet, sauté onion and celery with butter until softened.
Combine All Ingredients + Spread into Baking Dish
Stir all casserole ingredients together in a large bowl. Spread into a baking dish. Top with shredded cheese.
Bake + Serve Warm
Bake at 350° F for at least 20 minutes. Serve warm.
What to Serve with Chicken Wild Rice Casserole?
My go-to side dish for any casserole including this Chicken and Wild Rice Casserole would be some kind of raw or cooked vegetables. Salads are great in the summer, warmer veggies are great in the fall and winter! Here are some of my favorites:
Storing + Make Ahead Directions
Allow leftovers to cool to room temperature before packing it up. Store in the fridge with plastic wrap over the casserole dish it was baked in, or transfer to an airtight container. This casserole will stay fresh in the fridge for up to 4-5 days!
Make Ahead– casseroles generally do great for make ahead meals! Assemble as the recipe directs. Once it’s time to bake, you can cover the casserole with plastic wrap and store in the fridge for 1-2 days before you want to bake + serve.
Freezing Directions– you can store leftovers even longer in the freezer or make a freezer meal for someone-a friend having a hard day, a neighbor, mom who just had a baby! Freeze by allowing the casserole to cool completely, cover with foil and plastic wrap and make sure the dish you’re using is freezer-safe. Store in the freezer for up to 3 months.
Pro Tip: I love to use the disposable foil pans for meals that I know I’ll be freezing, or bringing to someone else. Easy clean up, and you don’t have to worry about getting your dishes back!
Chicken Wild Rice Casserole FAQ
You bet! Feel free to add mushrooms or zucchini if you like them to chicken and wild rice casserole. I didn’t add them because some members of our family don’t care for them. This casserole is very customizable.
Yes! Feel free to use any cut of chicken you want to your chicken and wild rice casserole. Thighs are a good option because they are so juicy and flavorful. Rotisserie or leftover grilled chicken is also a good option. Use what you have and like. Just make sure it’s cooked before adding to the rice and vegetable mixture.
Wild rice is adds a lot to the flavor profile of this chicken and wild rice casserole and is best for this recipe. You can use a different rice of your choosing, but expect varying results.
So, there you have it! A simple wild rice casserole that has your veggies, protein and grain all wrapped up in one creamy, dreamy dish! I hope you love it as much as we do! Happy Cooking!
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Chicken Wild Rice Casserole
Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!
*I use cream of chicken condensed soup but a cream of mushroom of cream of celery soup would work too. As long as you like the flavor of the soup you’re using, it should work just fine.
Calories: 401kcal | Carbohydrates: 19g | Protein: 25g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 119mg | Sodium: 463mg | Potassium: 837mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4506IU | Vitamin C: 8mg | Calcium: 154mg | Iron: 2mg