Description

If you’re craving something warm, creamy, and downright satisfying, this Chicken Wild Rice Casserole delivers every time. It’s packed with tender chicken, savory mushrooms, and a hearty wild rice blend—all wrapped in a velvety homemade sauce that gets its richness from sharp cheddar and Parmesan. No canned soup shortcuts here; just real ingredients and layers of flavor.

A buttery, toasted panko topping adds the perfect crisp finish, making each bite a mix of creamy, crunchy, and cozy. The best part? You can assemble everything in advance and keep it in the fridge or freezer until you’re ready to slide it into the oven. It’s a lifesaver for weeknights, busy holidays, or anytime you want a fuss-free meal that still feels special.

Ingredients

Scale

Chicken, Rice & Vegetables

1 1/2 cups wild rice blend, cooked according to package instructions (measure before cooking)
1 1/2 lbs chicken breasts or thighs, chopped into generous bite-sized pieces
1/4 tsp each: salt, pepper, paprika
2 tbsp olive oil, divided
2 tbp unsalted butter, divided
1 yellow onion, diced
3 celery stalks, chopped
3 carrots, chopped
6 garlic cloves, minced
8 oz cremini or baby Bella mushrooms, sliced

Creamy Sauce

2 cups low-sodium chicken broth
1 tbsp cornstarch
2 tbsp unsalted butter
1 tbsp olive oil
1/3 cup flour
2 cups milk
2 tsp chicken bouillon (any form)
1 1/2 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
1 tsp each dried parsley and dried basil
1/2 tsp each dried thyme, salt, pepper
2 cups sharp cheddar, freshly grated (divided)
1/2 cup freshly grated Parmesan

Optional Crunchy Panko Topping

3/4 cup panko breadcrumbs
1 tbsp butter
1 tbsp olive oil

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Instructions

Get the Oven Ready
- Preheat your oven to 350°F and lightly grease a 9×13 casserole dish.
Season the Chicken
- Pat the chicken dry on the cutting board. Sprinkle with paprika, salt, and pepper, then set aside.
Brown the Chicken
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the chicken in one layer and sear for a minute without stirring. Continue cooking until the outside is no longer pink, then transfer to a large bowl.
Cook the Veggies
- If the pot looks dry, splash in a little oil (or butter if you’re feeling indulgent). Add the onion, carrots, and celery. Cook until the onion softens, then stir in the garlic for 30 seconds. Move everything to the chicken bowl.
Brown the Mushrooms
- Add 2 tbsp butter plus a bit of olive oil to the same pot. Toss in the mushrooms, spread them into one layer, and let them cook undisturbed until golden on each side. Transfer to the bowl with the chicken and vegetables.
Make the Cream Sauce
- Whisk the broth and cornstarch together and set aside.
- Melt 2 tbsp butter with 1 tbsp olive oil in the pot. Sprinkle in the flour and whisk for about 2 minutes.
- Turn the heat to low and slowly add the broth/cornstarch mixture and the milk, whisking constantly.
- Once smooth, stir in the mustard, Worcestershire, bouillon, and all the dried herbs and seasonings.
- Bring the sauce to a gentle simmer until thickened. Remove from heat and whisk in 1 cup of cheddar until melted, then add the Parmesan.
Combine Everything
- Add the cooked wild rice, chicken, veggies, and mushrooms to the sauce. Stir well. Taste and adjust seasonings if needed. Transfer the mixture to your prepared baking dish and sprinkle the remaining cheddar on top.
Make the Panko Topping (Optional but Amazing)
- Toast the panko in a skillet with the butter and olive oil until golden. Scatter evenly over the casserole.
Bake
- Cover the dish with foil and bake for 30–35 minutes, or until bubbling and heated through.

Notes

Notes & Tips

Wild Rice: Use a wild rice blend rather than straight wild rice. Avoid instant rice. Check the blend around the 25-minute mark even if your package suggests a longer cooking time.
Swap for Brown Rice: Cooked brown rice works well as a substitute—it’s chewy and nutty enough to mimic wild rice.
Using Rotisserie Chicken: Stir in 3 cups of shredded rotisserie chicken with the cooked rice.
Storage: Refrigerate up to 5 days in an airtight container.
Meal Prep Option: Assemble the casserole ahead, skipping the panko topping. Cover and refrigerate up to 2 days. When ready, bake at 350°F for 40–50 minutes. Toast the panko separately and add before baking if you want maximum crunch.

Freezer Instructions

Assemble the casserole (with or without the panko already on top).
Let everything cool to room temp.
Wrap tightly in plastic wrap, then foil. Freeze for up to 3 months.
Thaw in the fridge for 24–48 hours. If using a glass dish, let it rest at room temp before baking.
Add panko if you held it back, then bake covered at 350°F for about 40 minutes or until bubbling.

Prep Time: 50 minutes
Cook Time: 30 minutes
Category: Dinner