Description

This Ultimate Chicken Wild Rice Casserole is a comforting and hearty dish combining tender cooked chicken, nutty wild rice, and a creamy mushroom and chicken soup sauce, all baked to golden perfection with a crunchy breadcrumb and Parmesan topping. Perfect for weeknight dinners or family gatherings, it’s a delicious and satisfying casserole that brings together wholesome ingredients and rich flavors.

Ingredients

Scale

For the Casserole:

2 cups cooked wild rice
2 cups cooked chicken (shredded or diced)
1 small onion (diced)
2 cloves garlic (minced)
1 cup mushrooms (sliced)
1 cup carrots (diced)
1 cup celery (diced)
2 tbsp butter
1 tsp salt
½ tsp black pepper
½ tsp dried thyme

For the Creamy Sauce:

1 can (10.5 oz) cream of mushroom soup (or homemade)
1 can (10.5 oz) cream of chicken soup (or homemade)
1 cup chicken broth
1 cup milk (or heavy cream for extra richness)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Swiss)

For the Topping:

½ cup panko breadcrumbs (or crushed crackers)
2 tbsp butter (melted)
¼ cup Parmesan cheese

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Instructions

Prepare the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, minced garlic, sliced mushrooms, carrots, and celery. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
Combine Rice and Chicken: In a large mixing bowl, combine the cooked wild rice and cooked chicken pieces. Add the sautéed vegetables, salt, black pepper, and dried thyme, stirring gently to distribute the flavors evenly.
Make the Creamy Sauce: In a separate bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk (or heavy cream), and shredded cheese until smooth and well combined.
Mix Casserole Ingredients: Pour the creamy sauce over the rice, chicken, and vegetable mixture. Stir carefully to coat all components thoroughly without breaking up the chicken or rice.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Assemble the Casserole: Transfer the combined mixture into the prepared baking dish, spreading it out evenly.
Prepare the Topping: In a small bowl, combine the panko breadcrumbs with the melted butter and Parmesan cheese until the crumbs are evenly coated.
Add Topping and Bake: Sprinkle the breadcrumb mixture evenly over the casserole. Bake uncovered in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through and bubbling around the edges.
Serve and Enjoy: Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow the flavors to set.

Notes

You can use homemade cream of mushroom and cream of chicken soups to reduce sodium and tailor flavors.
Leftover cooked wild rice and chicken work great in this recipe to save preparation time.
Substitute the shredded cheese with your favorite type, such as mozzarella or gouda, for a different flavor profile.
For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the cooking time.
Adding a handful of fresh chopped parsley on top before serving adds a pop of color and freshness.