Creamy Chicken Wild Rice Casserole Recipe - Easy Comfort Dinner Idea

When the weather turns chilly, or you just need something that feels like a hug on a plate, this Creamy Chicken Wild Rice Casserole Recipe is it. We’re talking juicy chicken, earthy mushrooms, and nutty wild rice baked together in a velvety cheddar-Parmesan sauce that’s so good you’ll forget canned soups even exist. Top it off with golden, buttery panko and boom—you’ve got comfort food perfection.

Here’s the kicker: this isn’t one of those boring, bland casseroles. Nope. Every bite delivers layers of flavor thanks to Dijon, Worcestershire, herbs, and a double-cheese combo that gives major cozy vibes. If you’ve ever loved the Panera Cream Of Chicken And Wild Rice soup, this is like its richer, homier cousin that just moved into your kitchen permanently.

Need dinner flexibility? This recipe has your back. Make it ahead, freeze it for later, or prep it the night before—then just pop it in the oven when you’re ready. Winner, winner, chicken dinner! Want to go the slow route? Yep, you can even tweak it into a Chicken Wild Rice Slow Cooker version.

Oh, and it’s versatile AF (IMO). Swap chicken breasts for thighs, toss in broccoli or spinach, or play with cheeses like Gruyere or pepper jack. Basically, it’s one of those Wild Rice Dinner Ideas you can reinvent every week and never get bored.

Now let’s talk texture: the rice stays pleasantly toothsome (unlike mushy white rice), mushrooms caramelize into umami bombs, and the creamy sauce ties it all together without overwhelming. Perfect if you’re hunting for hearty Wild Rice Meals or exploring cozy Wild Grain Rice Recipes that don’t feel basic.

Bonus tip? You can even tweak it for Dairy Free Casseroles Dinners by swapping the dairy with your fave plant-based alternatives—turning this into a crave-worthy Dairy Free Dinner Casserole that still feels indulgent.

So, next time you’re craving satisfying, cheesy comfort food, this Chicken Casserole With Wild Rice needs to hit your table. Tell me—are you drooling yet?

Creamy Chicken Wild Rice Casserole Recipe - Easy Comfort Dinner Idea

Cozy, creamy, and loaded with flavor—this Chicken and Wild Rice Casserole is the ultimate family dinner. Tender chunks of chicken, caramelized mushrooms, and nutty wild rice are wrapped in a homemade cheddar-Parmesan cream sauce (no canned soups here!) and finished with a golden, buttery panko crust. Best part? You can assemble it ahead, refrigerate or freeze, then simply bake when you’re ready for dinner.

Servings: 8–10
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Author: Aleda
Category: Dinner

Ingredients

Chicken, Rice & Vegetables

• 1 ½ cups uncooked wild rice blend, cooked according to package directions*
• 1 ½ lbs chicken breasts or thighs, cut into large bite-size cubes
• ¼ tsp each: salt, pepper, paprika
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter, divided
• 1 yellow onion, diced
• 3 celery stalks, chopped
• 3 carrots, chopped
• 6 garlic cloves, minced
• 8 oz baby Bella (cremini) mushrooms, sliced

Creamy Sauce

• 2 cups low-sodium chicken broth
• 1 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ⅓ cup flour
• 2 cups milk
• 2 tsp chicken bouillon (powder, paste, or crushed cube)
• 1 ½ tsp Dijon mustard
• 1 ½ tsp Worcestershire sauce
• 1 tsp each: dried parsley, dried basil
• ½ tsp each: dried thyme, salt, pepper
• 2 cups sharp cheddar cheese, shredded (divided)
• ½ cup Parmesan cheese, freshly grated

Crispy Panko Topping (optional)

• ¾ cup panko breadcrumbs
• 1 tbsp butter
• 1 tbsp olive oil

Directions

1. Preheat the oven. Set oven to 350°F. Grease a 9×13-inch casserole dish with cooking spray.
2. Season chicken. Pat chicken pieces dry with a paper towel. Toss with ¼ tsp salt, pepper, and paprika.
3. Brown the chicken. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Cook chicken in a single layer for 1 minute without stirring, then sauté until the outside is opaque (don’t cook through). Remove to a bowl.
4. Cook vegetables. Add butter or oil to the pot if needed. Sauté onion, celery, and carrots until soft. Stir in garlic for 30 seconds. Transfer to the bowl with chicken.
5. Caramelize mushrooms. Melt 2 tbsp butter with a drizzle of olive oil. Add mushrooms in a single layer and let them brown on both sides. Remove to the chicken bowl.
6. Make the cream sauce. Whisk broth and cornstarch together in a measuring cup. In the same pot, melt 2 tbsp butter and 1 tbsp oil. Whisk in flour, cooking for 2 minutes. Lower heat and slowly whisk in the broth mixture and milk. Add Dijon, Worcestershire, bouillon, and seasonings. Simmer until thickened, then remove from heat and stir in 1 cup cheddar and all the Parmesan until smooth.
7. Combine everything. Stir chicken, veggies, mushrooms, and cooked wild rice into the sauce. Season to taste. Transfer mixture to the baking dish. Sprinkle with remaining cheddar.
8. Make topping. Heat 1 tbsp butter with 1 tbsp oil in a skillet. Stir in panko and toast until golden. Sprinkle over the casserole.
9. Bake. Cover with foil and bake for 30–35 minutes, until hot and bubbly with melted cheese.

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