I still remember the first time I made chicken and wild rice casserole after moving to the U.S. Between chasing after work and family, I needed a dinner that was both comforting and simple. This recipe quickly became my go-to for busy nights or cozy weekends. Now, it’s your ultimate guide to crafting the perfect chicken and wild rice casserole your way, whether you’re rushing or savoring the process.
Table of Contents
Why You’ll Love This Chicken and Wild Rice Casserole
- It’s the most comprehensive chicken and wild rice casserole guide you’ll find online, covering all the bases.
- Foolproof steps with troubleshooting tips ensure every bake is creamy and delicious.
- Incredibly creamy and comforting dish, perfect for those cozy dinners after a long day.
- Highly adaptable to suit different dietary needs and flavor preferences without stress.
You can customize this chicken and wild rice casserole to fit your schedule.
Weeknight or Sunday: Your Casserole, Your Way
The Weeknight Warrior: Use pre-cooked chicken and wild rice plus canned soup for a speedy dinner that still feels homemade. Ideal for busy parents or hectic evenings.
The Sunday Supper: Make the sauce from scratch with fresh ingredients for a richer, more gourmet experience. Takes a bit longer but the flavor payoff is worth it. You get to choose which path fits you best today.
This casserole shines with a classic, simple ingredient list that brings warmth to your table. The secret to the creamiest texture is mastering the sauce. We’ll cover substitutions and variations later to make this recipe truly yours.
Sauce Showdown: From‑Scratch Roux vs. Condensed Soup
Understanding your sauce options is key.
- From-scratch Roux: Offers richer flavor, no preservatives, and full control over seasoning. It takes a few extra minutes but yields a homemade taste that’s hard to beat.
- Condensed Soup: Saves time and is super convenient. However, it can have a canned aftertaste and contains more sodium.
Knowing these pros and cons helps you pick the sauce style that suits your cooking style and taste preferences.
How To Make Chicken and Wild Rice Casserole
Let’s make this casserole easy for you. I’ll guide you step-by-step with clear instructions to build a creamy, comforting dish sure to become a family favorite. This recipe is straightforward and perfect for cooks of all levels.
Ingredients
- 1 small onion, chopped
- 1/3 cup vegetable shortening
- 1/3 cup all-purpose flour
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) chicken broth
- 1 cup half-and-half cream
- 4 cups shredded or cubed cooked chicken
- 4 cups cooked wild rice
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 1 jar (4 ounces) diced pimientos, drained
- 1 tablespoon minced fresh parsley
- 1/3 cup slivered almonds
Instructions
- Sauté the onion: In a large saucepan, cook the onion in vegetable shortening until it’s tender.
- Make the roux: Stir in the flour, salt, and pepper until fully blended.
- Add broth: Gradually stir in the chicken broth and bring it to a boil. Boil and stir for two minutes or until thickened and bubbly.
- Stir in cream and ingredients: Mix in the half-and-half cream, chicken, wild rice, sliced mushrooms, diced pimientos, and parsley. Heat through.
- Transfer and top: Pour the filling into a greased 2-1/2-quart baking dish. Sprinkle slivered almonds on top.
- Bake: Bake uncovered at 350°F for 30 to 35 minutes or until bubbly.
- Garnish: Add extra parsley just before serving.
Wild Rice, Gear, and Safety Essentials
Cooking Wild Rice for Casseroles
Cook wild rice until it’s tender but still firm, not mushy. A good rule is to use about 3 cups of water for every 1 cup of wild rice, simmering until grains split and are chewy. This keeps texture perfect in your casserole.
Choosing Your Equipment
A 9×13 baking dish is classic and easy, but a Dutch oven or cast-iron skillet offers better heat retention and can go straight from stovetop to oven. This enhances the casserole’s texture and flavor.
Using Uncooked Chicken
If using raw chicken, dice about 1.5 lbs boneless, skinless breast. Sauté it with onions until cooked thoroughly before proceeding with the roux and other steps. This ensures safety and juiciness.
Chicken and Wild Rice Casserole Variations
| Variation/Substitution | Instructions | Notes |
|---|---|---|
| No Mushrooms | Omit mushrooms and increase pimientos or add sliced zucchini for texture. | Keeps the dish light and still flavorful. |
| Gluten-Free | Substitute all-purpose flour with gluten-free flour blend or cornstarch in the roux. | Ensure broth is gluten-free. |
| Dairy-Free | Use coconut cream or a dairy-free creamer instead of half-and-half cream. | Vegetable shortening is already dairy-free. |
| Cheesy-Top Version | Sprinkle shredded cheddar or mozzarella cheese on top before baking. | Adds a melty, indulgent finish. |
| For Beginners | Use rotisserie chicken and canned cream of mushroom soup instead of homemade sauce. | Fast and beginner-friendly while still tasty. |
Simple Sides to Balance the Creaminess
Complement your casserole with these sides for a full, delicious meal:
- Roasted Green Beans with Lemon: Bright, crisp, and simple.
- Honey-Glazed Carrots: Sweet and tender with a natural crunch.
- Arugula Salad with Sharp Vinaigrette: Adds a peppery, refreshing bite to cut through the creaminess.
Store, Reheat, and Make-Ahead Tips
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe dish for up to 3 months.
How to Reheat
Reheat leftovers covered in the oven at 350°F until warm throughout (about 20–25 minutes). Microwaving on medium heat works for quicker reheats but can make texture softer.
Make-Ahead Instructions
Assemble the casserole fully but don’t bake. Cover tightly and refrigerate up to 24 hours before baking as directed. For freezing, assemble, cover well, and bake from frozen adding extra 10 minutes to baking time.
Chicken and Wild Rice Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 2 1/2-quart baking dish.
- In a large saucepan, sauté the chopped onion in the vegetable shortening over medium heat until tender.
- Stir in the flour, salt, and pepper to form a roux; gradually whisk in the chicken broth. Bring to a boil and cook, stirring, for about 2 minutes until thickened and bubbly.
- Stir in the half-and-half, chicken, cooked wild rice, mushrooms, pimientos, and parsley; heat through.
- Transfer mixture to the prepared dish, sprinkle with slivered almonds, and bake uncovered 30–35 minutes until hot and bubbly. Garnish with extra parsley and serve.
Notes
– Butter can replace vegetable shortening 1:1 for more flavor.
– For a lighter sauce, swap half-and-half with whole milk and add 1–2 extra tablespoons flour to maintain thickness.
– Toast the slivered almonds in a dry skillet for 2–3 minutes to boost crunch and aroma.
– Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 10–15 minutes to bake time. Freezer-friendly for up to 2 months; thaw overnight before baking.
– Add vegetables like peas or diced celery with the chicken for more color and texture.
FAQS
Why is my chicken and wild rice casserole dry or watery?
Too much liquid or overcooked rice can cause watery dishes. Adjust broth and cream, and cook rice to the right texture beforehand.
Why is my wild rice still crunchy after baking?
Partially cooking wild rice before baking ensures it softens properly. Undercooked rice will stay firm.
What’s the best kind of wild rice blend to buy for a casserole?
A blend of wild rice with brown or white rice offers the best texture balance. Check ingredients to avoid pre-seasoned blends.
Can I use brown rice instead of wild rice?
Yes, brown rice is a good substitute but should be fully cooked beforehand and may change the flavor profile slightly.
Conclusion
This chicken and wild rice casserole recipe truly is the best choice for simple, creamy comfort food that fits your life—whether you’re cooking fast on a busy weeknight or taking time to savor a homemade sauce. I can’t wait to see your amazing casserole! If you make this recipe, please leave a comment and a star rating below to let me know how it turned out for you. Your feedback helps other home cooks and means the world to me! Got a question? Ask away!
