Go Back
In the realm of comfort food, few dishes stand out quite like a hearty chicken wild rice casserole. This dish embodies warmth and nostalgia, offering a perfect blend of tender chicken, nutty wild rice, and a medley of fresh vegetables, all enveloped in a creamy sauce. Featured on countless dinner tables, this casserole is more than just a meal; it’s a symbol of family gatherings, cozy weeknight dinners, and a loving home cooked with care. Its rich flavors and satisfying textures make it a beloved choice for anyone looking to nourish their loved ones.

Chicken Wild Rice Casserole

Discover the warmth of a Hearty Chicken Wild Rice Casserole, a comforting favorite for family meals. This dish combines tender chicken, nutty wild rice, and fresh vegetables in a creamy sauce, making it perfect for cozy nights. Packed with protein, fiber, and essential nutrients, it's a delicious way to nourish your loved ones. Learn how to create this dish with our step-by-step guide, which covers everything from ingredient preparation to baking. Enjoy satisfying flavors and the joy of sharing this hearty meal!
Print Recipe Pin Recipe

Ingredients
  

2 cups wild rice, uncooked

1 lb chicken breast, cooked and shredded

1 medium onion, diced

2 cloves garlic, minced

2 cups fresh spinach, chopped

1 cup mushrooms, sliced

1 cup celery, diced

2 cups chicken broth

1 cup cream of chicken soup (or homemade)

1 cup shredded cheddar cheese (plus extra for topping)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C).

    Cook Wild Rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice with 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until the rice is tender. Drain excess water if necessary and set aside.

      Prepare Chicken: If not already cooked, poach the chicken breasts in salted water for 15-20 minutes until fully cooked. Once cooled, shred the chicken using two forks.

        Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, sliced mushrooms, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

          Combine Ingredients: In a large mixing bowl, combine the shredded chicken, sautéed vegetables, cooked wild rice, chopped spinach, chicken broth, cream of chicken soup, dried thyme, dried rosemary, salt, and pepper. Stir well until all ingredients are evenly mixed.

            Assemble Casserole: Pour the mixture into a greased 9x13 inch casserole dish. Spread it evenly. Top with the shredded cheddar cheese and, if using, chopped walnuts for added crunch.

              Bake: Cover the casserole with aluminum foil (to prevent excessive browning) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until bubbly and golden brown on top.

                Rest and Serve: Once baked, let the casserole sit for 10 minutes before serving. Garnish with additional fresh herbs if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings