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Chicken Wild Rice Casserole

Creamy chicken and wild rice casserole with mushrooms, vegetables, and cheese, perfect for family dinners and potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Rice
  • 1.5 lbs chicken breasts cooked and cubed
  • 1 cup uncooked wild rice
  • 3 cups chicken broth
Vegetables
  • 8 oz mushrooms sliced
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
Sauce & Cheese
  • 1 can cream of mushroom soup 10.5 oz
  • 0.5 cup sour cream
  • 1 cup shredded cheddar cheese divided
  • 2 tbsp butter for topping
  • 0.5 cup breadcrumbs
  • to taste salt and pepper
  • to taste fresh parsley for garnish

Equipment

  • Large skillet
  • Medium pot
  • 9x13-inch casserole dish
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
  2. Cook wild rice with chicken broth according to package instructions, 40–45 minutes until tender.
  3. Sauté onion, celery, and mushrooms in 1 tbsp butter until tender. Add garlic and cook 1 minute.
  4. In a large bowl, combine cooked rice, chicken, sautéed vegetables, cream of mushroom soup, sour cream, and ½ cup cheddar cheese. Season with salt and pepper.
  5. Spread mixture into prepared casserole dish. Top with remaining cheddar cheese, breadcrumbs, and dot with remaining butter.
  6. Bake 25–30 minutes until cheese is melted and topping is golden. Garnish with parsley and serve hot.

Notes

This casserole can be made ahead and refrigerated; bake when ready to serve.