Chicken Wild Rice Casserole
Craving a meal that feels like a warm embrace on a chilly evening?
This Chicken Wild Rice Casserole is your go-to comfort food! Packed with tender chicken, hearty wild rice, and a rich, creamy sauce, it’s the ultimate dish that combines simplicity with satisfying flavors.
Bonus: throw in some crispy bread cubes on top for an extra touch of deliciousness!
Perfect for cozy family nights when you need something filling and full of home-cooked goodness.
For Chicken Wild Rice Casserole
- Chicken – Boneless, skinless chicken breasts, cut into small pieces. You could also use thighs if you prefer dark meat.
- Onion – Adds a savory base flavor for the casserole.
- Carrots – Brings a subtle sweetness and texture to the dish.
- Celery – A key ingredient for that classic casserole flavor.
- Wild Rice – The star of the dish, offering a nutty texture and hearty flavor.
- Chicken Broth – Used to cook the wild rice and infuse extra flavor into the casserole.
- Butter – Adds richness to the creamy sauce and a buttery flavor.
- Salt – For seasoning and bringing out the flavors in the casserole.
- Poultry Seasoning – A warm blend of spices that complements the chicken and rice perfectly.
- Flour – Used to thicken the creamy sauce and give it a rich texture.
- Milk – Creates the creamy base for the sauce that coats the chicken and rice.
- Cubed Bread – Optional topping for a crispy, golden finish. Best with dry or day-old bread.
Chicken Wild Rice Casserole Recipe
This Chicken Wild Rice Casserole combines real, wholesome ingredients with the comforting flavors of home. It’s the perfect blend of comfort and nutrition, bringing a taste of Minnesota to your kitchen.
Ingredients
- 1 onion, chopped
- 5 carrots, chopped
- 5 celery stalks, chopped
- 1 cup wild rice
- 3 cups chicken broth
- 1 lb chicken breasts, cut into small pieces
- 10 tbsp butter, divided
- 1 tsp salt
- ½ tsp poultry seasoning
- 4 tbsp flour
- 2 cups milk
- 3-4 cups cubed bread (sturdy, dry, or day-old bread works best)
Instructions
- Preheat the oven: Set your oven to 350°F. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil and bake for 1 hour and 15 minutes.
- Prepare the sauce: While the rice is cooking, melt 4 tablespoons of butter in a saucepan over medium heat. Add the flour, salt, and poultry seasoning. Cook for 1 minute. Gradually whisk in the milk to form a smooth, creamy sauce.
- Optional topping: Melt the remaining 6 tablespoons of butter. Toss with the cubed bread. (If you prefer a casserole without the topping, you can skip this step.)
- Assemble the casserole: Once the rice is cooked, remove the foil. Add the raw chicken pieces and the creamy sauce to the dish. Stir everything together to combine. Arrange the buttered bread cubes evenly on top.
- Bake: Increase the oven temperature to 450°F. Bake uncovered for an additional 20-30 minutes until the chicken is fully cooked (no longer pink) and the bread cubes are golden brown.
- Serve: Once baked, garnish with salt, pepper, or parsley for a fresh pop of flavor and color. Enjoy!
- Can I use pre-cooked chicken for this recipe?
Yes! If you’ve got leftover chicken or some rotisserie chicken on hand, you can skip the cooking step. Just shred or dice it and mix it in with the rice and sauce. Super easy! - Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole up to 24 hours in advance. Just cover it tightly and pop it in the fridge. When you’re ready to bake, let it come to room temperature, then bake as directed. Less stress when it’s time for dinner! - What if I don’t have wild rice?
No worries! You can swap in regular long-grain rice. It won’t have the same nutty flavor, but it will still work. Just keep an eye on the cooking times as the rice might cook a little faster. - Can I skip the bread topping?
Definitely! The casserole will still be delicious without the bread topping. If you’re looking to cut carbs or just don’t feel like it, you can totally skip it. Still comfort food at its best! - Can I freeze the casserole for later?
Yep! This casserole freezes beautifully. After you’ve assembled it, cover it well and freeze for up to 3 months. When you’re ready to eat, just thaw in the fridge overnight and bake as directed. Easy, tasty leftovers!
