Cozy comfort food is all I want to eat in the fall and winter, and this chicken and wild rice casserole recipe always satiates those cravings. Easy to make with leftover chicken breast and nutty 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!
Chicken and Wild Rice Bake
Some of my favorite types of dinners to cook are chicken and rice casseroles, 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!
I make the creamy filling for this chicken wild rice bake with a rich mix of chicken broth and whole milk, and season it with poultry spice, salt, and pepper. And the topping? A crunchy, cheesy breadcrumb layer that brings the whole dish together. It’s the perfect dish to add to any holiday feast, and it’s a great way to use leftover chicken.
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Prevent a Mushy Casserole
For the best texture, always use day-old cooked wild rice, or refrigerate freshly cooked rice uncovered for at least an hour before adding it to your casserole. This step helps dry out excess moisture, so your chicken casserole won’t be soggy, and the wild rice will soak up the creamy sauce perfectly while baking.
Chicken Wild Rice Casserole Recipe
Ingredients
- 6 tablespoons butter (divided)
- ½ onion (chopped)
- 2 garlic cloves (minced)
- ⅓ cup all-purpose flour
- 14.5 ounces chicken broth (1 can)
- 1 cup whole milk
- ½ teaspoon poultry seasoning (optional)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked chicken breasts (chopped*)
- 4 cups cooked wild rice (**)
- 1 cup shredded mozzarella cheese (optional***)
- ¾ cup breadcrumbs
Instructions
- Preheat the oven to 375℉.
- Heat 4 tablespoons butter in a large skillet over medium heat.6 tablespoons butter
- Once heated, add in the onion and a pinch of salt, and sauté for a few minutes until softened. Stir in the garlic.½ onion, 2 garlic cloves
- Whisk in the flour until smooth. Slowly add in the chicken broth and milk while whisking until the mixture is smooth. Stir in the poultry seasoning, salt, and pepper.⅓ cup all-purpose flour, 14.5 ounces chicken broth, 1 cup whole milk, ½ teaspoon poultry seasoning, ¼ teaspoon ground black pepper, 1 teaspoon kosher salt
- Stir in the chicken and wild rice. Taste and add more salt and pepper if needed.4 cups cooked chicken breasts, 4 cups cooked wild rice
- 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 the breadcrumbs. Top the casserole with the cheese (if using) and breadcrumbs.1 cup shredded mozzarella cheese, ¾ cup breadcrumbs
- Bake for 20-22 minutes until the top is golden brown and the casserole is bubbling.
Notes
- 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 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.
- If you are cooking chicken breast from scratch: cube and sear in the pan ahead of the other steps, and set it aside. Then add it back to the pan as instructed, with the rice.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Baked Chicken and Wild Rice Casserole Step by Step
Prep: Gather the list of ingredients for this baked chicken and wild rice recipe. Preheat your oven to 375℉. Chop the onion, mince the garlic, chop or shred the cooked chicken, and shred the cheese. If you haven’t already cooked the wild rice, do so according to the package, then spread it out on a baking sheet and toss it in the freezer to cool while you work on the filling.
Sauté the Onion & Garlic: 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.
Make the Roux: Next, whisk in ⅓ cup of all-purpose flour until smooth and beginning to brown slightly.
Add the Chicken Broth: Then slowly add in 14.5 ounces (1 can) of chicken broth while whisking.
Add the Milk: 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 wild rice casserole in a 375℉ oven for 20-22 minutes, until the top is golden brown and the casserole is bubbling.
How to Store, Freeze, and Reheat
Store leftover chicken and wild rice casserole in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat individual portions in the microwave, or pop the whole dish right back in the oven to warm through.
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