Chicken Wild Rice Casserole Recipe

4.42 from 12 votes

Chicken, wild rice, a creamy filling, and a cheesy breadcrumb topping bake up in the oven to make this cozy casserole recipe!

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Servings: people

Calories: 534kcal

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.

*Use any cooked or leftover chicken for this recipe. Baked chicken breast, shredded chicken, and even canned chicken all work great.

**A bag/box of instant wild rice works well, too.

***White cheddar is also delish.

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 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.

Storage: Store chicken wild rice casserole in an airtight container in the refrigerator for 3 days, or freeze for 3 months.