Chicken and Wild Rice Casserole

Cozy comfort food is all I want to eat in the fall and winter, and this chicken wild rice casserole recipe always satiates those cravings. Easy to make with leftover chicken and wild rice, this creamy casserole is topped with plenty of cheese and breadcrumbs before I bake it in the oven. It’s a family favorite for a reason–it’s so wonderfully delicious!

Casseroles are one of my favorite types of dinners to cook, because prep is so simple, and every bite is filled with all of the tasty ingredients. This easy chicken wild rice casserole never fails me, because it’s an absolute breeze to make. My kids love the creamy filling and always ask for seconds!

What’s in Wild Rice Chicken Casserole?

I love using up leftovers to make casseroles like this–I can just throw in some cooked chicken breast and wild rice to make things super easy.

The filling is made with chicken broth and whole milk to give it a nice, creamy consistency. And the topping is buttery breadcrumbs and shredded cheese.

Not many ingredients are needed to make this dish, and they’re all simple items I’m bound to have somewhere in my pantry or fridge!

Variations To Try

If I have extra veggies in my fridge, I like to throw those in with the filling. I especially love adding mushrooms to this chicken and wild rice casserole, but peas, carrots, and mixed vegetables work well too.

How to Store and Reheat

Store leftover chicken wild rice casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or pop the whole dish right back in the oven to warm through.

How to Freeze

Let the wild rice chicken casserole fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Let it defrost in the fridge prior to reheating.

Notes and Tips

• I always use my Dutch oven to make this casserole, that way I can cook everything on the stovetop, then move it straight to the oven to bake. It saves me from having to clean up 2 dishes!
• If I don’t already have leftovers, I cook up some chicken breast quickly in my Instant Pot, or grab rotisserie chicken from the store. A bag/box of instant wild rice works well too.

How to Make Chicken Wild Rice Casserole Step by Step

Sauté the Onion & Garlic: Preheat the oven to 375℉, then heat 4 tablespoons of butter in a large skillet over medium heat. Once melted, add in ½ of a chopped onion and a pinch of salt, and sauté for a few minutes until softened. Then stir in 2 cloves of minced garlic.

Add the Flour: Next, whisk in ⅓ cup of all-purpose flour until smooth.

Add the Chicken Broth: Slowly add in 1 can of chicken broth while whisking.

Add the Milk: Then immediately add in 1 cup of whole milk, whisking until the mixture is smooth.

Season: Stir in ½ teaspoon of poultry seasoning (if using), ¼ teaspoon of black pepper, and 1 teaspoon of salt.

Add the Chicken and Rice: Stir in 4 cups of cooked, chopped chicken breast and 4 cups of cooked wild rice. Taste and add more salt and pepper if needed.

Prep to Bake: Transfer the mixture to a greased casserole dish (or keep in the skillet if the skillet is oven safe). Melt the remaining 2 tablespoons of butter, and mix it with ¾ cup of breadcrumbs. Top the casserole with 1 cup of shredded mozzarella (if using) and the breadcrumbs.

Bake: Bake chicken and wild rice casserole for 20-22 minutes, until the top is golden brown and the casserole is bubbling.