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Chicken and Wild Rice Casserole Recipe

Chicken and Wild Rice Casserole

iamwinfred
This Chicken and Wild Rice Casserole is the definition of low-effort, high-reward cooking. You mix everything together, pop it in the oven, and walk away. The combination of cream of mushroom soup and sour cream creates a rich, velvety sauce, while the wild rice blend adds a wonderfully nutty chewiness. Topped with golden, bubbly cheddar cheese, this hearty and comforting dish is perfect for busy weeknights or holiday gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 490 kcal

Equipment

  • 9x13-inch baking dish ceramic or glass works great
  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Aluminum foil
  • Oven mitts
  • Large skillet or sauté pan

Ingredients
  

  • 2 lbs boneless skinless chicken breasts 907g, cut into bite-sized pieces
  • 1 cup wild rice blend uncooked
  • 1 can cream of mushroom soup 10.5 oz / 298g, undiluted
  • 1 cup chicken broth 240ml
  • 1 cup sour cream 240g
  • 1 cup shredded cheddar cheese 113g
  • 1 medium onion about 1 cup or 150g, diced
  • 2 cloves garlic minced
  • 1 cup frozen peas do not thaw
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 2 tbsp butter 28g

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
  • In a large skillet over medium heat, melt butter. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant. Remove from heat.
  • In a large mixing bowl, combine cream of mushroom soup, chicken broth, sour cream, garlic powder, salt, and pepper. Stir until smooth. Add the sautéed onion and garlic and stir to combine.
  • Add the bite-sized chicken pieces, uncooked wild rice blend, and frozen peas to the sauce mixture. Stir well until everything is evenly distributed.
  • Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle shredded cheddar cheese evenly over the top.
  • Cover the dish tightly with aluminum foil. Bake covered for 60 minutes. Do not lift the foil during this time.
  • Carefully remove the foil. Bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and golden at the edges. The rice should be tender and chicken cooked through.
  • Let the casserole rest for 5-10 minutes before serving. Scoop into bowls or onto plates and enjoy.

Notes

  • Wild rice blend: Use a true wild rice blend that includes long-grain, red rice, and wild rice for the best nutty texture. Do not use instant rice as it will become mushy.
  • Don't skip the foil: The steam created by covering with foil is essential for cooking the uncooked rice through. Skipping this step will leave you with crunchy, undercooked rice.
  • Uniform chicken pieces: Cut chicken into even bite-sized pieces so everything cooks evenly. Pieces that are too large may still be raw when the rest of the casserole is done.
  • Rotisserie chicken shortcut: To save time, use 3-4 cups of shredded rotisserie chicken. Reduce the covered baking time to 40-45 minutes since the chicken just needs to heat through.
  • Make-ahead option: Assemble the full casserole up to 24 hours in advance, cover tightly, and refrigerate unbaked. When ready to bake, add 10 extra minutes to the covered baking time.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers even better.
  • Reheating: Reheat covered with foil at 350°F for 20-25 minutes. For individual portions, microwave on medium power in 90-second intervals, stirring in between.
  • Freezer-friendly: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Lighter version: Substitute plain Greek yogurt for the sour cream to reduce fat while keeping the tangy creaminess.
  • Add vegetables: Stir in diced carrots, celery, or sliced zucchini alongside the peas for extra nutrition and color.

Nutrition

Serving: 1servingCalories: 490kcalCarbohydrates: 35gProtein: 42gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 680mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 8mgCalcium: 20mgIron: 12mg
Keyword chicken wild rice casserole, creamy chicken casserole, easy weeknight dinner
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