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Creamy Chicken and Wild Rice Casserole

A close-up serving of creamy chicken and wild rice casserole with a crispy, golden brown topping.

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Make this creamy chicken and wild rice casserole for a hearty, comforting meal that satisfies family cravings without taking up your entire evening.

Ingredients

Scale
  • 2 cups cooked wild rice blend
  • 2 cups cooked, shredded chicken breast
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/2 cup crushed butter crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked wild rice, shredded chicken, cream of chicken soup, cream of mushroom soup, chicken broth, frozen peas, mushrooms, onion, thyme, salt, and pepper. Mix all ingredients until they are evenly coated.
  3. Stir in the shredded cheddar cheese until it is distributed throughout the mixture.
  4. Transfer the chicken and wild rice mixture into the prepared baking dish, spreading it into an even layer.
  5. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the casserole mixture.
  6. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
  7. Let the casserole rest for 5 minutes before you serve it.

Notes

  • If you do not have leftover cooked chicken, you can cook 1 pound of chicken breast now and shred it. This adds about 20 minutes to your prep time.
  • For an extra layer of flavor, substitute half of the cream of chicken soup with cream of celery soup.
  • You can prepare this entire casserole, cover it, and refrigerate it up to one day before baking. Add 10 minutes to the baking time if cooking from cold.

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