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Creamy Comfort Chicken and Wild Rice Casserole

creamy comfort chicken and wild rice casserole - featured image
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A warm, inviting casserole featuring tender chicken, nutty wild rice, and a creamy sauce that’s indulgent without being heavy. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 cups cooked chicken breast or thighs, diced or shredded
  • 1 cup uncooked wild rice blend
  • 3 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sliced cremini mushrooms (optional)
  • 3 tablespoons all-purpose flour
  • 1 cup full-fat sour cream
  • 1 cup whole milk or 2%
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley or thyme
  • Salt and pepper to taste
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Rinse 1 cup wild rice blend under cold water. Bring 3 cups chicken broth to a boil in a medium saucepan, add the rice, reduce heat to low, cover, and simmer for 35-40 minutes until tender but slightly chewy. Drain any excess liquid and set aside.
  2. While rice cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cups diced chicken, season lightly with salt and pepper, and cook until chicken is just browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. In the same skillet, melt remaining 1 tablespoon butter. Add chopped onion and cook until translucent, about 4 minutes. Add minced garlic and sliced mushrooms, sauté another 3-4 minutes until mushrooms release moisture and soften.
  4. Sprinkle 3 tablespoons flour over the cooked veggies and stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly whisk in 1 cup milk, scraping the bottom to lift any browned bits. Cook until sauce thickens, about 3-5 minutes. Remove from heat and stir in 1 cup sour cream, 1 teaspoon lemon juice (if using), and 1 cup shredded sharp cheddar cheese until smooth.
  5. In a large bowl, mix the cooked wild rice, seared chicken, and creamy sauce. Fold in 2 tablespoons chopped fresh herbs. Taste and adjust seasoning with salt and pepper.
  6. Pour mixture into a greased 9×13-inch baking dish. Bake in a preheated 350°F (175°C) oven for 25-30 minutes until bubbly and golden on top.
  7. Let the casserole sit for 5-10 minutes after baking to set up and make serving easier.

Notes

Cook the wild rice beforehand to ensure it is tender but chewy. Use full-fat sour cream for a silky sauce. For a crispier top, broil for 2-3 minutes at the end. Leftovers taste better after a day and can be frozen for up to 2 months. Use a foil tent during baking to prevent drying out, removing it in the last 10 minutes.

Nutrition

Keywords: chicken casserole, wild rice casserole, creamy chicken recipe, easy dinner, comfort food, weeknight meal, homemade casserole

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