Name: Creamy Chicken and Wild Rice Casserole
Prep time: 10 min
Cook time: PT-488743H45M59S
Total time: PT-488743H45M59S
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 carrots, peeled and diced; 2 stalks celery, diced; 2 cloves garlic, minced; 8 ounces mushrooms, sliced; 1½ cups wild rice blend; 3 cups low‑sodium chicken broth; 1 pound boneless, skinless chicken breast, cut into bite‑sized pieces; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; ½ teaspoon paprika; 1 cup grated Parmesan cheese (or other cheese of choice)

This creamy chicken and wild rice casserole is everything I want in a comforting meal — tender chunks of chicken, hearty wild rice, a medley of veggies, and just the right amount of melted cheese to tie it all together. It’s warm, filling, and the kind of dish that satisfies everyone at the table.

Why You’ll Love This Recipe

I love how this casserole brings together simple ingredients in a cozy, homey way. The wild rice gives it a nutty texture and richness that pairs beautifully with the creamy sauce and savory chicken. It’s a perfect make-ahead dinner, great for meal prep or serving a crowd. Plus, I can easily customize it with veggies or cheese I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
1½ cups wild rice blend
3 cups low‑sodium chicken broth
1 pound boneless, skinless chicken breast, cut into bite‑sized pieces
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon paprika
1 cup grated Parmesan cheese (or other cheese of choice)

Directions

I preheat the oven to 375 °F (190 °C).
I heat olive oil in a large skillet over medium heat. Then I add the onion, carrots, and celery, cooking them for about 5 minutes until they start to soften.
I stir in the garlic and mushrooms and let them cook for another 5 minutes, just until the mushrooms soften.
Next, I add the wild rice blend and chicken broth. I bring it all to a boil, then reduce the heat, cover, and let it simmer for around 45 minutes, or until the rice is almost cooked. If it gets too dry, I add a bit more broth.
While the rice cooks, I season the chicken pieces with salt, pepper, thyme, and paprika. I cook them in a separate pan until they’re browned and cooked through, about 10 minutes.
I mix the cooked chicken into the rice and vegetable mixture, then transfer everything into a greased baking dish. I sprinkle the cheese evenly over the top.
I bake the casserole uncovered for 15 minutes, until it’s golden on top and bubbling at the edges.

Servings and timing

This recipe makes about 8 servings.
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Variations

I sometimes use rotisserie chicken instead of cooking fresh chicken to save time — just be sure to cut back on the added salt.
For extra veggies, I like adding peas, broccoli, or diced bell peppers.
If I want to lighten it up, I use a reduced-fat cheese or cut back the amount.
I’ve even made it vegetarian by swapping the chicken for white beans or chickpeas and using vegetable broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I do it gently on the stovetop or in the microwave, adding a splash of broth or water if it looks dry. This dish also freezes well — I just thaw overnight in the fridge before reheating.

FAQs

How do I know when the wild rice is done?

I look for the grains to split open slightly and become tender but not mushy. That usually happens around the 45-minute mark.

Can I use brown rice instead of wild rice?

Yes, I can, but I need to adjust the cooking time since brown rice typically takes a bit longer and may need a bit more liquid.

What cheese works best for this casserole?

Parmesan gives it a sharp, savory flavor, but I’ve also used mozzarella, cheddar, or a cheese blend with great results.

Can I make this casserole ahead of time?

Absolutely. I often prepare everything up to the baking step, cover it, and refrigerate. When ready to eat, I just bake it as instructed.

Is this casserole freezer-friendly?

Yes, I freeze it either before baking (without cheese) or after it’s baked and cooled. It reheats well — just make sure it’s fully thawed before baking again.

Conclusion

This creamy chicken and wild rice casserole has become a go-to comfort food for me. It’s hearty, flavorful, and packed with simple, nourishing ingredients. Whether I’m feeding family or planning meals for the week, it always delivers on both taste and ease.