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Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole

This wholesome Chicken and Wild Rice Casserole is crafted from scratch, featuring tender shredded chicken enveloped in a rich, creamy sauce. A crispy fried onion topping adds a golden, crunchy contrast, elevating every bite with texture and flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 People
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 1 ½ cups wild rice blend
  • 3 cups chicken broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 8 ounces white mushrooms sliced
  • 3 cloves garlic minced
  • ½ tablespoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 1 ½ cups milk
  • 1 cup sour cream
  • 1 ½ cups shredded cheddar cheese
  • 6 ounces French-fried onions canned or homemade

Method
 

  1. Preheat the oven to 375°F (190°C) or 170°C for fan-assisted ovens. Lightly grease a 9×13-inch (22×33 cm) baking dish to prevent sticking.
  2. In a large saucepan, combine the wild rice blend with chicken broth. Bring to a boil, then reduce heat, cover, and simmer for approximately 45 minutes, or until the rice is tender and most liquid is absorbed.
  3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sliced mushrooms, sautéing for 5–7 minutes until softened and the mushrooms release their moisture.
  4. Stir in minced garlic, Italian seasoning, salt, and pepper. Cook for an additional 1–2 minutes to allow the flavors to meld.
  5. Sprinkle flour over the vegetables, stirring to combine. Gradually pour in milk while whisking constantly until the sauce thickens, approximately 3–4 minutes.
  6. Remove from heat and fold in sour cream and shredded cheddar cheese until the sauce is smooth and creamy.
  7. In the prepared baking dish, combine cooked wild rice, shredded chicken, and creamy vegetable mixture. Mix thoroughly to ensure even distribution.
  8. Bake in the preheated oven for 25 minutes. Remove from the oven and evenly sprinkle French-fried onions over the top.
  9. Return the casserole to the oven for an additional 5–10 minutes, until the onions are golden and the casserole is bubbly.
  10. Allow the casserole to rest for 5–10 minutes before serving to ensure it reaches a safe temperature.

Notes

Make-Ahead: Assemble the casserole as directed, omitting crispy onions. Cover and refrigerate up to 2 days. Add the onions and bake with an extra 5–10 minutes when ready to serve.
Rice Variations: Cooking times may vary depending on the wild rice blend; follow package instructions for optimal results.
Wild Rice Substitute: If unavailable, use a mix of 1 cup long-grain rice and ½ cup wild rice.
Cooling Tip: Allow the casserole to rest for at least 10 minutes post-baking to ensure proper serving temperature.