Skip to Content

Creamy Chicken and Wild Rice Casserole

Creamy Chicken Wild Rice Casserole from OrWhateverYouDo.com

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 LOVE wild rice.

We don’t really do any “cream of” soups here though, so I knew I needed to make a homemade version of this that would work for my family.

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 OrWhateverYouDo.com

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 OrWhateverYouDo.com

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 OrWhateverYouDo.com

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 OrWhateverYouDo.com

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

Creamy Chicken Wild Rice Casserole from OrWhateverYouDo.com

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

Creamy Chicken Wild Rice Casserole from OrWhateverYouDo.com

Pour the cream sauce in.

Creamy Chicken Wild Rice Casserole from OrWhateverYouDo.com

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 OrWhateverYouDo.com

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

Scratch Creamy Chicken and Wild Rice Casserole

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Made from scratch creamy chicken and wild rice casserole.

Ingredients

  • 3 large chicken breasts
  • salt & pepper
  • 1/2 cup butter, salted
  • 1/2 medium onion, diced
  • 1 tablespoon garlic, minced
  • 1/2 cup all-purpose flour
  • 1/2 cup chardonnay
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon parsley
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 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

Instructions

  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.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 975 Total Fat: 64g Saturated Fat: 38g Trans Fat: 2g Unsaturated Fat: 20g Cholesterol: 229mg Sodium: 1455mg Carbohydrates: 43g Fiber: 4g Sugar: 4g Protein: 54g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Baked Chicken Taquitos from OrWhateverYouDo.com
Previous
Baked Chicken Taquitos
Cream Cheese Pound Cake from OrWhateverYouDo.com
Next
Cream Cheese Pound Cake

35 Easy Chicken Casserole Recipes | Good Cookery

Tuesday 11th of September 2018

[…] Creamy Chicken and Wild Rice Casserole from Or Whatever You Do […]

Md

Sunday 29th of November 2015

I wish I hadn't made this. So many things wrong with this recipe. 4 cups of cooked wild rice with the basmati rice is WAY too much. the vegetables to NOT cook enough. The sauce does not soak through the dish once layered. It sits on top the mixture, leaving everything on the bottom dry. . Total waste of food and a complete waste of my Sunday morning. I highly doubt those who already commented actually made this.

Nicole Johnson

Sunday 29th of November 2015

I'm very sorry you had that experience. I've made this recipe many times and have never encountered what you are describing. My apologies! I hate it when a recipe doesn't turn out the way that I'd hoped. I'd be happy to help troubleshoot if you'd like. Just use the "contact me" tab on the right side of the screen to send me a message. Thanks for reading, and for taking the time to give me feedback!

2014 Reader Favorites - Or Whatever You Do

Saturday 3rd of January 2015

[…] 10. Creamy Chicken Wild Rice Casserole […]

Jennifer

Saturday 30th of August 2014

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

Saturday 30th of August 2014

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!

L Dubya

Sunday 24th of August 2014

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

Sunday 24th of August 2014

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