Print

Ultimate Creamy Chicken and Wild Rice Casserole with a Crispy Herb Topping

A spoonful of creamy chicken wild rice casserole showing shredded chicken, mushrooms, and crispy topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, creamy chicken and wild rice casserole for a satisfying weeknight family dinner. This recipe includes earthy mushrooms and a simple, crisp Parmesan topping.

Ingredients

Scale
  • 2 cups cooked wild rice blend
  • 2 cups cooked, shredded chicken breast
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese (for topping)
  • 1/4 cup Panko breadcrumbs (for topping)
  • 1 tablespoon melted butter (for topping)

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. Set aside.
  3. In a large saucepan over medium heat, melt the butter. Add the onion and mushrooms and cook until softened, about 5 minutes.
  4. Whisk in the flour until smooth. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the chicken broth and milk until the mixture thickens slightly.
  6. Stir in the cream of mushroom soup, salt, and pepper. Bring the sauce to a gentle simmer.
  7. Remove the sauce from the heat. Fold in the cooked wild rice and shredded chicken until everything is evenly coated.
  8. Pour the mixture into the prepared baking dish.
  9. In a small bowl, combine the Parmesan cheese, Panko breadcrumbs, and 1 tablespoon of melted butter. Sprinkle this mixture evenly over the casserole.
  10. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely (without the topping) and cover it. Refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you do not have leftover cooked chicken, you can poach or bake 1 pound of chicken breasts and shred them before starting the recipe.
  • To make this recipe dairy-free, substitute the milk with unsweetened, plain almond milk and use a dairy-free cream of mushroom soup alternative. Omit the Parmesan topping.

Nutrition

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