This Chicken Wild Rice Casserole brings together everything I love about honest Midwest cooking – tender chicken, nutty wild rice, and fresh vegetables in a creamy sauce, all topped with golden buttered bread cubes. It’s the kind of dish that fills your home with warmth and brings everyone to the table.
I still remember standing in my grandmother’s farmhouse kitchen on those crisp autumn evenings, watching her pull a bubbling casserole from the oven. The steam would rise, carrying that unmistakable aroma of butter-toasted bread and savory herbs. She’d smile and say, “Betty, this is what real comfort tastes like.” That casserole became one of my family’s most-requested Sunday suppers, and now I’m sharing it with you. The wild rice adds a wonderful nutty texture that makes this dish feel special without being fussy, while the creamy sauce ties everything together beautifully. Time to get our hands floury!
What Makes This Chicken Wild Rice Casserole So Special
Growing up in the Midwest, I learned that the best recipes are the ones you can count on week after week. This chicken wild rice casserole has earned its place in my recipe box because it delivers every single time – no fancy ingredients, no complicated techniques, just solid home cooking that makes everyone happy.
Here’s why this casserole works so beautifully:
- Uses pantry staples you likely already have on hand – wild rice, chicken broth, carrots, and celery are kitchen basics in most homes
- Comes together in about two hours, with most of that time hands-off while the rice bakes
- Delivers consistent, crowd-pleasing results with that perfect balance of tender chicken, nutty rice, and crispy topping
- Adapts easily to what you have available – swap vegetables, use turkey instead of chicken, or adjust the seasoning to your family’s taste
- Creates that perfect texture combination with creamy filling and crunchy golden bread on top
- Feeds a family generously with about 8 hearty servings
I’ve served this casserole at countless Sunday dinners, potlucks, and weeknight meals. It’s the kind of dish that looks impressive but doesn’t stress you out in the kitchen.
Ingredient Spotlight
Wild rice forms the foundation of this casserole with its distinctively nutty flavor and slightly chewy texture that holds up beautifully during baking. I always rinse mine thoroughly before using to remove any debris.
Chicken broth provides the savory liquid base that the wild rice absorbs during the first baking stage, infusing every grain with flavor. In my kitchen, I prefer a good-quality low-sodium broth so I can control the seasoning myself.
Carrots and celery bring natural sweetness and that classic aromatic flavor that reminds me of my grandmother’s kitchen. I chop mine into similar-sized pieces so they cook evenly alongside the rice.
Fresh chicken breasts add protein and make this a complete one-dish meal. I’ve learned that cutting the chicken into small, uniform pieces ensures they cook through perfectly in that final baking step.
Butter does double duty here – creating a smooth, rich sauce and coating those bread cubes for the golden topping. Betty always said you can’t skimp on butter in a proper casserole, and she was absolutely right.
Day-old bread cubes transform into a crispy, buttery topping that provides wonderful contrast to the creamy filling below. I always save leftover bread for recipes like this since slightly stale bread absorbs the butter without getting soggy.
Poultry seasoning brings that warm, herby flavor that makes this dish taste like Sunday dinner. This classic American spice blend includes sage, thyme, and marjoram – perfect with chicken and rice.
Milk creates the creamy sauce that binds everything together when combined with butter and flour in a simple roux. Whole milk gives the richest flavor, but I’ve used 2% with good results too.
How to Make Chicken Wild Rice Casserole
Step 1. Betty always starts by preheating the oven to 350°F and combining the vegetables, wild rice, and chicken broth in a large baking dish – this first stage lets the rice absorb all that savory flavor. Cover it tightly with foil so no steam escapes.
Step 2. Bake the rice mixture covered for 1 hour and 15 minutes until the rice is tender but still has a slight bite to it. Through trial and error, I learned that wild rice needs this full time to cook properly without becoming mushy.
Step 3. While the rice bakes, I make the creamy sauce by melting 4 tablespoons of butter in a saucepan over medium heat, then whisking in the flour, salt, and poultry seasoning. Cook this mixture for about a minute, stirring constantly – it should smell nutty and toasted.
Step 4. The key I discovered is to add the milk gradually while whisking continuously to prevent lumps. Keep stirring and cooking until the sauce thickens enough to coat the back of a spoon, which takes about 3-5 minutes.
Step 5. I’ve found that melting the remaining 6 tablespoons of butter separately and tossing it with the cubed bread ensures every piece gets evenly coated. This creates that gorgeous golden topping we’re after.
Step 6. After years of making this chicken wild rice casserole, I learned to remove the foil from the cooked rice mixture, add the raw chicken pieces, and pour the creamy sauce over everything. Stir thoroughly so the chicken gets distributed throughout and every bite has that wonderful creamy coating.
Step 7. Betty’s tip: Arrange those buttered bread cubes evenly across the top and increase the oven temperature to 450°F. This higher heat cooks the chicken through while creating a beautifully crispy, golden topping.
Step 8. My family prefers when I bake this uncovered for 20-30 minutes until the chicken is fully cooked (no longer pink inside, reaching 165°F internal temperature) and those bread cubes turn deep golden brown. The aroma filling your kitchen at this point is absolutely wonderful.
Step 9. I always let the casserole rest for about 5 minutes before serving, then garnish with fresh parsley, a sprinkle of salt, or freshly ground black pepper.
Keeping This Casserole Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for 3-4 days. The beauty of this chicken wild rice casserole is that the flavors actually deepen overnight, making next-day lunches something to look forward to. Just be aware that the bread topping will soften as it sits – that’s perfectly normal and doesn’t affect the delicious taste.
Betty’s freezing method works well because this casserole holds up beautifully in the freezer for up to 2 months. I recommend freezing it before adding the bread topping if possible, or accepting that the topping won’t be as crispy after freezing. Let it thaw completely in the refrigerator overnight before reheating.
For the best texture, I reheat by covering the casserole with foil and warming it in a 350°F oven until heated through, usually about 25-30 minutes from refrigerated or 45 minutes from frozen. If you want to re-crisp that bread topping, remove the foil for the last 5-10 minutes. Individual portions reheat nicely in the microwave too, though the topping won’t have that same golden crunch – still delicious, just different.
Perfect Partners for Chicken Wild Rice Casserole
Since this casserole is rich and creamy, I love serving it alongside dishes that provide freshness and crunch:
- Simple green salad with a tangy vinaigrette cuts through the richness beautifully and adds that fresh, crisp element every comforting meal needs
- Roasted green beans with garlic bring a slight char and vegetal flavor that complements the creamy casserole perfectly, plus they’re easy to prep while the casserole bakes
- Cranberry sauce (especially around the holidays) provides a sweet-tart contrast that plays wonderfully with the savory chicken and wild rice
- Warm dinner rolls are perfect for soaking up any extra creamy sauce on the plate – my grandchildren always request these
- Steamed broccoli with lemon juice adds bright color and a fresh, slightly bitter note that balances the buttery richness
- Apple slaw brings crunch and a hint of sweetness that reminds me of those fall Midwest evenings when casseroles were always on the menu
For a complete comfort food spread, try pairing this with my garlic butter chicken and rice casserole for variety at potlucks, or serve alongside pioneer woman chicken rice casserole if you’re feeding a crowd.
FAQs
I recommend sticking with wild rice for the authentic nutty flavor and chewy texture that makes this dish special, but if you must substitute, reduce the cooking time to about 45 minutes since regular rice cooks faster.
Many home cooks find success with a mixture of dried sage, thyme, and a pinch of black pepper – use about 1/2 teaspoon total and adjust to your taste.
Betty’s solution is to prepare everything through step 6, cover tightly, and refrigerate for up to 24 hours before adding the bread topping and completing the final baking step.
Chicken Wild Rice Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil.
- Bake covered for 1 hour and 15 minutes until rice is tender but still slightly firm.
- While rice is cooking, melt 4 tablespoons of butter in a saucepan over medium heat. Add flour, salt, and poultry seasoning. Cook for 1 minute, stirring continuously.
- Gradually whisk in milk until smooth. Continue cooking and stirring until sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Melt remaining 6 tablespoons of butter and toss with cubed bread until evenly coated.
- Once rice mixture is done, remove foil. Add raw chicken pieces and creamy sauce. Stir to combine thoroughly.
- Arrange buttered bread cubes evenly on top of the casserole. Increase oven temperature to 450°F.
- Bake uncovered for 20-30 minutes until chicken is fully cooked (no longer pink) and bread cubes are golden brown.
- Let rest for 5 minutes, then garnish with salt, pepper, or fresh parsley before serving.
