A comforting, creamy casserole combining chicken, wild rice, vegetables, and a buttery bread topping. This dish brings together hearty ingredients and cozy flavors perfect for a family dinner or a meal-prep favorite.
Why I Love This Recipe
I love how this casserole checks all the boxes for comfort food—creamy, savory, and satisfying. The wild rice adds texture and a slightly nutty flavor that pairs perfectly with the tender chicken and rich sauce. I also like that I can prep it ahead of time or freeze leftovers for later. It’s a one-pan wonder that feels like a warm hug on a cold day.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 onion, chopped
5 carrots, chopped
5 celery stalks, chopped
1 cup wild rice
3 cups chicken broth
1 lb chicken breasts, cut into small pieces
10 tablespoon butter, divided
1 teaspoon salt
½ teaspoon poultry seasoning
4 tablespoon flour
2 cups milk
3‑4 cups cubed bread (sturdy, dry, or day‑old bread works best)
Directions
I start by preheating the oven to 350 °F (≈ 175 °C). In a large baking dish, I combine the chopped onion, carrots, celery, wild rice, and chicken broth. Then I cover it tightly with foil and bake for 1 hour and 15 minutes.
While the rice is in the oven, I make the sauce. I melt 4 tablespoons of butter in a saucepan over medium heat, then stir in the flour, salt, and poultry seasoning. After cooking for about a minute, I whisk in the milk gradually until the sauce is smooth and creamy.
For the optional bread topping, I melt the remaining 6 tablespoons of butter and toss it with the cubed bread.
Once the rice is done, I remove the foil and stir in the raw chicken pieces and the creamy sauce.
I arrange the buttered bread cubes on top (if I’m using them).
I increase the oven temperature to 450 °F (≈ 230 °C) and bake the dish uncovered for another 20–30 minutes until the chicken is cooked through and the bread topping turns golden brown.
Before serving, I like to garnish it with a little salt, pepper, or fresh parsley if I have it on hand.
Servings and Timing
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Variations
I sometimes use shredded leftover rotisserie chicken to save time—just mix it in before baking the second time.
When I’m out of wild rice, I swap in long-grain white rice and adjust the cooking time slightly.
To lighten it up, I leave off the bread topping or use less butter in the sauce.
For a vegetarian twist, I use veggie broth and add mushrooms or chickpeas instead of chicken.
I also like mixing in a handful of shredded cheese into the sauce for an extra-creamy version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or pop individual portions into the oven at 350 °F until warmed through. This casserole also freezes well—up to 3 months. I just thaw it overnight in the fridge before baking or reheating.
FAQs
How do I make this casserole ahead of time?
I assemble everything except the bread topping, cover it, and refrigerate it up to 24 hours in advance. When ready, I add the topping and bake as instructed.
Can I freeze this casserole?
Yes, I freeze it either fully baked or unbaked. If freezing unbaked, I add the bread topping just before baking. I thaw it overnight in the fridge before cooking.
What can I use instead of wild rice?
If I don’t have wild rice, I use long-grain white rice or a wild rice blend. Just keep in mind that different rice types may need different cooking times.
Can I use pre-cooked chicken?
Definitely. I use cooked, shredded chicken (like rotisserie) and stir it in after the rice is cooked and before the final bake.
Is the bread topping necessary?
No, it’s optional. I sometimes skip it to reduce carbs or replace it with crushed crackers or even crispy onions for a different texture.
Conclusion
This creamy chicken and wild rice casserole has become a go-to dish in my kitchen. It’s warm, flavorful, and easy to customize. Whether I’m feeding a crowd, meal-prepping for the week, or just craving something cozy, this casserole delivers every time.
A comforting, creamy casserole combining chicken, wild rice, vegetables, and a buttery bread topping.
Ingredients
1 onion, chopped
5 carrots, chopped
5 celery stalks, chopped
1 cup wild rice
3 cups chicken broth
1 lb chicken breasts, cut into small pieces
10 tbsp butter, divided
1 tsp salt
½ tsp poultry seasoning
4 tbsp flour
2 cups milk
3‑4 cups cubed bread (sturdy, dry, or day‑old bread works best)
Instructions
Preheat the oven to 350 °F (≈ 175 °C). In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil and bake for 1 hour and 15 minutes.
While the rice is cooking, make the sauce: melt 4 tablespoons of butter in a saucepan over medium heat. Add the flour, salt, and poultry seasoning; cook for about 1 minute. Gradually whisk in the milk until the sauce is smooth and creamy.
Optional topping: melt the remaining 6 tablespoons of butter and toss with the cubed bread.
Once the rice is cooked, remove the foil. Add the raw chicken pieces and pour the creamy sauce into the dish. Stir to combine.
Arrange the buttered bread cubes evenly on top (if using).
Increase oven temperature to 450 °F (≈ 230 °C). Bake uncovered for an additional 20–30 minutes until the chicken is fully cooked and the bread cubes are golden brown.
Once baked, optionally garnish with salt, pepper, or parsley before serving.
Notes
You can use pre‑cooked or leftover chicken — just shred or dice it and mix it in with the rice and sauce.
This casserole can be assembled up to 24 hours ahead; refrigerate covered and bake when ready.
If you don’t have wild rice, you may substitute regular long‑grain rice (adjust cooking time accordingly).
The bread topping is optional and can be omitted to reduce carbs.
This casserole freezes well (up to 3 months). Thaw overnight in fridge and bake when ready.
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