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Chicken Wild Rice Casserole

A creamy, hearty casserole combining tender chicken, wild rice, mushrooms, and vegetables, baked with cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 3 cups cooked chicken, shredded or cubed
  • 2 cups cooked wild rice
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 10.5 oz cream of chicken soup or homemade equivalent
  • 0.5 cup chicken broth
  • 0.5 cup sour cream
  • 1 cup shredded cheddar cheese
  • 2 tbsp butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme or Italian seasoning
  • 0.5 cup crushed buttery crackers or panko optional topping
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • Mixing bowls
  • Skillet
  • 9x13-inch casserole dish
  • Measuring cups

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
  2. Melt butter in a skillet and sauté onions, celery, and mushrooms until tender, about 5–6 minutes.
  3. In a large bowl, mix cream of chicken soup, chicken broth, sour cream, salt, pepper, and thyme. Stir in sautéed vegetables.
  4. Add cooked chicken and wild rice to the mixture. Pour into casserole dish and top with shredded cheese.
  5. Optional: sprinkle crushed crackers or panko over the top for crunch.
  6. Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes until cheese is melted and golden.
  7. Garnish with parsley and serve hot.

Notes

Great for making ahead of time; refrigerate and bake when ready to serve.