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Creamy Chicken Wild Rice Casserole Recipe

Creamy Chicken Wild Rice Casserole

A comforting chicken and wild rice casserole with mushrooms, homemade cream sauce, sour cream, and melted sharp cheddar. It is baked until bubbling and golden for a hearty dinner that serves 6–8.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Wild Rice and Filling
  • 1 cup uncooked wild rice or wild-rice blend
  • 2 cups low-sodium chicken broth
  • 2 tablespoons butter
  • 1 medium medium yellow onion, finely chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic cloves, minced
Cream Sauce
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half or whole milk
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup sour cream
Seasoning and Topping
  • 3 cups cooked chicken, shredded or chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or poultry seasoning
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • 1/2 cup panko or buttery cracker crumbs, optional
  • 2 tablespoons fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Cook the wild rice in 2 cups of chicken broth according to the package directions, generally 35–50 minutes, until tender. Drain any excess liquid.
  2. Heat the oven to 350°F and grease a 9-by-13-inch baking dish. Melt the butter in a large skillet, then cook the onion and mushrooms for 6–8 minutes until softened and most of the mushroom liquid has evaporated.
  3. Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir for about 1 minute to coat the vegetables and remove the raw flour taste.
  4. Gradually whisk in the remaining 1/2 cup broth and the half-and-half. Simmer for 3–5 minutes, stirring often, until the sauce is lightly thickened.
  5. Remove the skillet from the heat and stir in the sour cream, salt, pepper, thyme, and 1/2 cup of the shredded cheese. Taste the sauce and adjust the seasoning if needed.
  6. Combine the cooked rice, chicken, and creamy sauce in a large bowl or directly in the skillet. Stir gently until the rice and chicken are evenly coated without breaking up the grains.
  7. Transfer the mixture to the prepared baking dish and spread it into an even layer. Top with the remaining cheese and sprinkle over the panko or cracker crumbs if using.
  8. Cover the dish with foil and bake for 25 minutes. Uncover and continue baking for another 10–15 minutes, until bubbling around the edges and lightly browned on top.
  9. Let the casserole rest for 5–10 minutes before serving. Finish with chopped parsley if desired, then spoon the creamy portions onto warm plates.

Notes

Cook the wild rice before assembling the casserole; do not bake raw wild rice in the filling unless the recipe provides additional liquid and a much longer covered baking time. For a shortcut, prepare one 6-ounce box of long-grain-and-wild-rice mix according to its directions. Refrigerate leftovers promptly and reheat gently until hot.