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Ultimate Creamy Chicken and Wild Rice Casserole

A close-up of a square serving of creamy chicken and wild rice casserole with a golden, herbed breadcrumb topping.
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Make the ultimate comfort food with this creamy chicken and wild rice casserole. This hearty, easy bake combines tender chicken, nutty wild rice, and savory mushrooms in a rich sauce, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup uncooked wild rice blend
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup frozen peas
  • 1/2 cup shredded Parmesan cheese (for topping)
  • 1/2 cup Panko breadcrumbs (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Cook the wild rice blend according to package directions using 3 cups of the chicken broth. Drain any excess liquid. Set aside.
  2. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion, mushrooms, celery, and carrots. Cook until the vegetables soften, about 7 to 10 minutes.
  4. Stir in the cooked chicken, cooked wild rice, thyme, pepper, and salt into the skillet with the vegetables.
  5. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, heavy cream, and the remaining 1 cup of chicken broth until smooth. Pour this mixture over the chicken and rice mixture in the skillet. Stir well to combine everything.
  6. Fold in the frozen peas. Pour the entire mixture into the prepared baking dish.
  7. In a small bowl, combine the Parmesan cheese, Panko breadcrumbs, and melted butter. Sprinkle this topping evenly over the casserole mixture.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute pre-cooked rotisserie chicken for quicker preparation.
  • For a richer flavor, use fresh mushrooms instead of canned.
  • If you prefer a less thick casserole, add an extra 1/4 cup of chicken broth to the soup mixture.

Nutrition

Find it online: https://delishcraze.com/creamy-chicken-and-wild-rice-casserole/