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Creamy and Hearty Chicken Wild Rice Casserole with Crispy Topping

A generous serving of creamy chicken wild rice casserole with a golden, crispy topping in a white bowl.
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This recipe delivers the ultimate comfort food: a creamy, savory chicken wild rice casserole. It is easy to prepare, perfect for busy weeknights, and topped with a satisfyingly crisp Parmesan crust.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked wild rice blend
  • 4 cups chicken broth
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup carrots, diced
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 (10.5 ounce) can cream of chicken soup (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • 1/2 cup shredded sharp cheddar cheese
  • For Topping: 1/2 cup Panko breadcrumbs
  • For Topping: 2 tablespoons melted butter
  • For Topping: 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the wild rice according to package directions using the chicken broth as the liquid. Set aside.
  3. While the rice cooks, melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion, mushrooms, and carrots. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute.
  5. Gradually whisk in the milk until the mixture is smooth. Stir in the cream of chicken soup, thyme, salt, and pepper. Cook, stirring often, until the sauce thickens slightly, about 3 to 5 minutes. Do not let it boil rapidly.
  6. Remove the skillet from the heat. Stir in the cooked chicken, cooked wild rice, frozen peas, and cheddar cheese until everything is combined.
  7. Pour the mixture evenly into your prepared baking dish.
  8. In a small bowl, combine the Panko breadcrumbs, 2 tablespoons of melted butter, and Parmesan cheese. Sprinkle this topping evenly over the casserole mixture.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  10. Let the casserole rest for 5 minutes before you serve it. This is an easy dinner idea your family will request often.

Notes

  • If you are short on time, use pre-cooked, shredded rotisserie chicken for this recipe.
  • For a richer flavor, substitute half of the milk with heavy cream in the sauce base.
  • You can prepare the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10 minutes to the baking time if baking from cold.

Nutrition

Find it online: https://cookingbyjade.com/chicken-wild-rice-casserole/