This chicken and wild rice casserole recipe is a hearty, easy recipe for a weeknight dinner or to use up leftover chicken or even leftover turkey! The chicken casserole uses fresh onions, carrots and celery and a blend of wild rice mix baked together with perfectly seasoned cream of chicken soup to create a simple meal that is family friendly and meal prep friendly.
Chicken Wild Rice Casserole Ingredients
The ingredients you’ll need to make the casserole include diced carrots, diced yellow onions, diced celery and garlic. The only other things you’ll need to prep is the chicken and the wild rice. I use a wild rice blend, and get that cooking while chopping the vegetables.
The casserole is easier if you’re using leftover chicken, but if your chicken is not cooked yet, the fastest way is to either poach or bake it. To poach, simply bring a few cups of water to a boil and add the chicken. It will be cooked through in about 10 minutes, depending on how thick your chicken breasts are.
To bake your uncooked chicken, place it on a baking sheet and spray it with a bit of cooking oil and season with some salt and pepper. I always just toss it into the oven on 400 degrees F. for about 25 minutes, or until it’s cooked through. Again this will depend on how thick the chicken breasts are. Both of these methods can be done while you’re chopping the vegetables and preparing the casserole, and you can add the chicken last.
You will also need parsley, salt and pepper. Those spices will be the seasoning for the wet ingredients you’ll need to make the sauce for the casserole. That will be made up of chicken broth, canned cream of chicken soup and sour cream. Lastly, parmesan cheese will be needed to top the casserole just prior to baking.
Using Turkey Instead of Chicken
This recipe is a great one for substituting turkey, such as leftover Thanksgiving turkey! Reinventing turkey leftovers are my favorite part of the holiday, and this recipe is no exception. It’s a simple swap, and you can use all of the same measurements, including switching the 2 cups of chicken for 2 cups of turkey. If you have more, you can double the entire recipe and either cook in a really large casserole dish, or in two separate dishes, freezing an entire casserole for later.
How to Prep Your Chicken Casserole
Once the vegetables are chopped, the first step will be preheat your oven to 350 degrees F., and then begin to sauté your vegetables in a large skillet with a bit of oil and the garlic. This process will take about 5 minutes, until the vegetables have started to soften.
Next, you will add the spices, sour cream and cream of chicken soup into your skillet. Everything needs to get stirred together well so that the vegetables and spices are incorporated into the soup mix. Keep stirring for a minute or two until the cream of chicken soup starts to heat and thin a bit, because then it will mix in with the sour cream easier.
Assembling and Cooking Steps
Once the vegetables and soup mix are combined, you’ll spray your casserole dish with a light coating of cooking spray and pour the contents of the skillet into your casserole dish. Next, you’ll add in the cooked and diced chicken and rice into your casserole dish.
Lastly, everything will get stirred together, topped with cheese, and placed into the oven. Before adding your cheese, just ensure that the casserole is flattened in an even layer. It will bake for about 35 minutes, until the top is golden brown.
Serving and Storing Instructions
Your chicken wild rice casserole can be served all on it’s own, which is what’s so great about casseroles. It’s an entire meal in one with your vegetables, grains and meat. However, you can opt to serve with an additional vegetable side such as green beans, brussels sprouts or roasted broccoli.
When you’re storing your casserole, you first want to make sure it has completely cooled. Then you can store it in individual containers for meal prep, or in a large container, so long as it has an air-tight lid. It is good in the refrigerator for up to 5 days.
This casserole freezes really well. So if you’re making it to freeze for later or to gift someone, you will still want to ensure it’s completely cooled first. Then place your casserole in an air-tight, freezer-safe container and store in the freezer for up to 4 months. To reheat, let it thaw and then bake on 350 degrees F. for 30 minutes, or until the casserole is evenly warmed.
My Favorite Glass Meal Prep & Storage Containers
Other Casserole Recipes You’ll Love:
Stuffed Pepper Casserole
Chicken Noodle CasserolePrint
PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 5 cups cooked wild rice blend
- 2 cups cooked and diced chicken
- 1 (10 oz) can cream of chicken soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded parmesan cheese
- Preheat oven to 350 degrees F.
- In a large skillet on medium-high heat, sauté the carrots, celery, onion and garlic for about 5 minutes, or until the onions have softened and garlic is fragrant
- Add the cream of chicken soup, broth, sour cream, parsley, salt and pepper into the skillet and stir to combine with the vegetables and incorporate the wet ingredients together
- Spray a large casserole dish with a cooking oil. Pour the vegetable and soup mix into the casserole dish. Add in the chicken and stir, then add in the cooked rice and stir
- Flatten out the top so it’s in an even layer and then layer the cheese over top
- Bake uncovered for 35-40 minutes, or until the top is golden brown
Keywords: casserole, chicken casserole, wild rice casserole, weeknight dinner, meal prep, chicken wild rice
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