Creamy Chicken and Wild Rice Casserole

Creamy Chicken Wild Rice Casserole from

As a Minnesota native, I have an undeniable love for wild rice that I just cannot shake. When I saw a photo for a Cheesy Chicken and Wild Rice Casserole circulating on Pinterest from Picky Palate, I immediately clicked over. I was a little bummed, as I usually am when I go searching for casserole ideas, that most of them rely so heavily on “cream-of” soups. I’m no food snob. I love cream-of soups myself, but I can’t cook with them because I have a son that is allergic to soy, and ALL cream-of soups are filled with soy. I liked the idea of this combination so much though that I had to figure out how to do it in a way that would work for us.

Begin this recipe by baking 3 large chicken breasts seasoned lightly with salt, pepper, and garlic powder in a 325 degree oven until they are cooked through. The time this will take depends heavily on how thick your chicken breast is, so check often and remove as soon as the pink is gone.

Creamy Chicken Wild Rice Casserole from

While the chicken is cooking, dice up half an onion and sauté it over medium heat with 3/4 of a stick of butter.

Creamy Chicken Wild Rice Casserole from

Add in 1 tablespoon of finely diced garlic and saute for 1 minute. After the onions are soft and translucent, sprinkle 1/2 a cup of all-purpose flour into the pan and whisk until the lumps are gone.

Creamy Chicken Wild Rice Casserole from

Cook this, stirring frequently, over low heat for 3-4 minutes. Next slowly stir in the white wine, chicken broth, and herbs. Cook until thickened and then remove from heat, stir in cream, and set aside.

Creamy Chicken Wild Rice Casserole from

Dice your cooked chicken and layer it into your casserole dish.

Creamy Chicken Wild Rice Casserole from

Add in the broccoli, cooked white rice, cooked wild rice, and carrots.

Creamy Chicken Wild Rice Casserole from

Pour the cream sauce in.

Creamy Chicken Wild Rice Casserole from

Stir in half of the cheese, and sprinkle the rest on the top. Bake at 350 for 30-40 minutes, or until everything is melted and bubbly and delicious.

Creamy Chicken Wild Rice Casserole from

This recipe was really easy to whip up, especially if you are in the habit of freezing your left over rice, which I am. I’ll definitely be making this again!

Scratch Creamy Chicken and Wild Rice Casserole
Prep time
Cook time
Total time
Made from scratch creamy chicken and wild rice casserole.
Serves: 6
  • 3 large chicken breasts
  • salt & pepper
  • ½ cup butter, salted
  • ½ medium onion, diced
  • 1 tablespoon garlic, minced
  • ½ cup all-purpose flour
  • ½ cup chardonnay
  • 3 cups chicken broth
  • ½ cup heavy cream
  • ½ teaspoon dry mustard
  • ½ teaspoon parsley
  • ½ teaspoon poultry seasoning
  • 1 ½ cups uncooked wild rice
  • 1 cup uncooked basmati or jasmine rice
  • 2 cups broccoli florets
  • 1 cup carrots, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups colby jack cheese, shredded
  1. Season chicken with salt and pepper and bake in a 350 degree oven until there is no pink left in center. Remove from oven, cool, and dice into bite sized chunks.
  2. While the chicken is cooking, prepare rice. To cook wild rice, rinse thoroughly and then boil in salted water until grains have broken open and rice is tender. It typically takes about 45 minutes. Cook your white rice according to package directions.
  3. In a medium pan over medium heat, melt butter and saute onion until translucent. Add garlic and cook 1 minute. Whisk in flour until no lumps remain, and cook over low heat for 2-3 minutes, stirring frequently.
  4. Slowly add in wine and chicken broth, whisking to combine. Add in dry mustard, parsley, and poultry seasonings. Cook until thickened, remove from heat and slowly stir in cream, and then set aside.
  5. Assemble casserole by preparing a 9x13 high-sided baking pan with cooking spray, and then layering in the chicken, carrots, and broccoli. Sprinkle on half of the cheese. Combine the cooked rice and mix until incorporated, and the layer on top of vegetables. Top with the other half of the cheese, and then pour the sauce over the entire thing, covering evenly.
  6. Bake at 350 for 30-40 minutes, or until mixture is bubbly and heated through. Cover with tin foil if top starts to brown.

As always

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  1. mar@2014 says

    This was absolutely delicious!!! I made a few modifications as for what I had on hand but it was sooooo WONDERFUL!! Next time I would use more veggies and thin out the sauce a little bit w/ more broth. I used about half the amount of cheese and no mustard (simply cuz I forgot it), brown instead of white rice, didn’t have the white wine, and a box of Wild/Long Grain Rice w/ Herb seasoning. YUM YUM YUM!!!!

  2. Dianna says

    I don’t eat cheese. Would it ruin the whole dish if I omitted it? If so, would substituting a little cream cheese work as well?

    • Nicole says

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  3. L Dubya says

    Props to you for creating a wondering homemade cream of soup recipe. It’s a fantastic substitute! I do have to say the first steps are not written in a way to make this dish successful. I kept having to go back and forth between your instruction and the actual recipe at the bottom. Maybe you freeze your cooked rice but had I know the rice needed to cook for 45 minutes I would have done that step first. Also, I used fresh, raw broccoli and carrots. These veggie did not cook through in just 35 minutes. Had I known I would have steamed them first. I do love the sauce and would make it again with chicken along with whatever rice and veggies I have available-and fully cooked prior to beginning the assembly.

    • Nicole says

      Thank you for taking the time to give me such detailed feedback! I really appreciate it. I will look into this, and take your experiences into consideration. Sometimes things that make perfect sense to me in my head don’t always translate so well to other people with difference experiences! Thanks so much for reading. I hope you had an awesome weekend. :) ~Nicole

  4. Jennifer says

    This looks great. I hate using soups as well. I wonder if you made the creamy sauce put all other things uncooked into the pan and cooked for a longer time if they would all cook together and make a nice meal.

    • Nicole says

      I don’t think that would work without some major adjustments, but what a great idea! The next time I make this I will do some experimenting and see if I can’t come up with something like that. I really like buying or making extra of these types of ingredients when I’m cooking, and then tossing them in the freezer for nights when I just want to throw something in a pan and bake it. Making the sauce is sometimes all I can do in a night! :) Thanks for reading!


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