Description
Nothing beats a bubbling casserole dish filled with tender chicken, nutty wild rice, and a creamy, cheesy sauce that practically begs for a second helping. This Chicken and Wild Rice Hotdish is pure comfort in every bite—loaded with veggies, big flavor, and that homemade coziness we all crave. Whether you’re feeding a crowd, prepping for the week, or just want something satisfying after a long day, this dish hits the spot every time.
Ingredients
Scale
For the Hotdish
- 2 cups cooked wild rice
- 2 cups cooked chicken, shredded or cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
For the Creamy Sauce
- 1 can (10.5 oz) cream of mushroom soup (store-bought or homemade)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk (or use heavy cream for an ultra-rich version)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or Swiss all work great)
For the Crispy Topping
- ½ cup panko breadcrumbs (or crushed buttery crackers)
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Instructions
- Get the Oven Ready
- Preheat your oven to 350°F (175°C) so it’s nice and warm by the time your casserole is assembled.
- Cook the Wild Rice
- If you haven’t done this part yet, go ahead and cook your wild rice following the package directions. It usually takes around 45 minutes, so it’s smart to get this going first. The chewy texture is worth every minute!
- Sauté the Veggies
- Melt 2 tablespoons of butter in a large skillet over medium heat. Toss in the onion, garlic, carrots, celery, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until everything softens and starts to smell amazing. Season with salt, pepper, and thyme.
- Mix Up the Creamy Sauce
- In a medium mixing bowl, whisk together:
- Cream of mushroom soup
- Cream of chicken soup
- Chicken broth
- Milk (or cream)
- Shredded cheese
- This creamy blend is the secret to that comforting, velvety texture that makes this dish irresistible.
- In a medium mixing bowl, whisk together:
- Assemble It All
- Grab a 9×13-inch baking dish and give it a quick spray or light buttering. Add the cooked rice, chicken, sautéed veggies, and creamy sauce. Stir everything together until well combined and evenly coated.
- Add That Golden Topping
- In a small bowl, mix your panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this crunchy mix evenly over the top of your casserole—it’s what gives that golden, crispy finish.
- Bake to Perfection
- Slide your dish into the oven and bake uncovered for 30–35 minutes, or until it’s bubbling around the edges and the topping turns perfectly golden brown. Let it rest for about 5 minutes before digging in—just enough time for the sauce to thicken up and make every bite creamy and dreamy.
Notes
For extra depth of flavor, use a mix of cheeses or stir in a few pieces of cooked bacon before baking. This dish also freezes beautifully, so don’t hesitate to double the batch and save one for later!
- Category: Main Course