Creamy Chicken Wild Rice

I still remember the winter afternoon my grandmother pulled this casserole from her oven, and the whole house filled with that unmistakable aroma of wild rice, cream, and roasted herbs. It was the kind of dish that made everyone pause mid-conversation, drawn by something deeper than hunger. Years later, I recreated it in my own kitchen, and it became the recipe I reach for when I want to turn an ordinary Tuesday into something that feels like coming home.

I made this for my book club on the coldest night of January, and I watched it disappear faster than I'd anticipated. One friend came back for seconds and whispered that it reminded her of someone's mother's cooking, which felt like the highest compliment. That's when I knew this casserole had crossed from recipe to tradition.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Use rotisserie chicken if you're short on time—it adds a subtle roasted depth that makes the dish sing. Shred it roughly for a more rustic texture that catches the creamy sauce beautifully.
• Wild rice blend, 1 cup uncooked: This is the foundation that gives the casserole its earthy character. Wild rice takes longer to cook than white rice, but that's where its nutty flavor comes from. Don't rush it.
• Chicken broth, 2 cups low-sodium: Low-sodium lets you control the salt and prevents the dish from becoming too salty as it bakes. Taste as you go and adjust seasoning at the end.
• Water, 1 cup: This dilutes the broth just enough to cook the rice properly without making the final dish too salty or intense.
• Yellow onion, 1 medium finely chopped: Yellow onions caramelize slightly as they cook, adding a sweet depth that balances the earthiness of the mushrooms and rice.
• Celery, 2 stalks diced: Often overlooked, celery provides a subtle aromatic foundation and a delicate sweetness that rounds out the vegetables.
• Carrots, 2 medium diced: They add natural sweetness and color. Cut them small enough to cook through in the same time as the onions and mushrooms.
• Cremini or white mushrooms, 1 cup sliced: Cremini mushrooms have a deeper, earthier flavor than white mushrooms. Slice them fairly thin so they cook evenly and distribute throughout the casserole.
• Garlic, 2 cloves minced: Add it after the other vegetables soften so it doesn't burn. Garlic burnt is garlic ruined—keep it brief and fragrant.
• Frozen peas, 1 cup: Add them at the very end to preserve their bright color and tender texture. They thaw gently in the warm sauce without becoming mushy.
• Sour cream, 1 cup: This is what transforms a simple chicken and rice mixture into something luxurious. Stir it in after removing from heat to prevent it from curdling.
• Whole milk, 1 cup: Whole milk creates a silkier sauce than low-fat versions. It's the difference between a sauce that coats and one that clings.
• Parmesan cheese, 1/2 cup grated: Sharp and salty, Parmesan adds complexity and helps thicken the sauce slightly. Grate it fresh if you can.
• Mozzarella cheese, 1 cup shredded: Mozzarella melts beautifully and creates those golden, bubbly edges everyone fights over. Shred it yourself from a block for better melting.
• Unsalted butter, 4 tablespoons: Use real butter. It carries flavor in a way nothing else can. Unsalted lets you control the salt level precisely.
• All-purpose flour, 1/4 cup: This creates a roux that thickens the sauce without making it heavy. Cook it briefly with the butter to remove any floury taste.
• Dried thyme, 1 teaspoon: Thyme is gentle and herbaceous, the backbone of this dish's warmth. Crush it between your fingers as you add it to release the oils.
• Dried rosemary, 1/2 teaspoon: A little rosemary goes a long way. It's piney and assertive, so measure carefully. Too much and it overpowers everything else.
• Black pepper, 1/2 teaspoon: Fresh ground pepper tastes brighter and more alive than pre-ground. Add it at the end so it doesn't lose its punch during cooking.
• Kosher salt, 1 teaspoon: Kosher salt dissolves evenly and doesn't have the metallic aftertaste of table salt. Adjust after tasting because the broth and cheese already contribute salt.
• Panko breadcrumbs, 1/2 cup: Panko creates a lighter, crunchier topping than regular breadcrumbs. Toss it with melted butter so every crumb browns evenly.
• Melted butter for topping, 2 tablespoons: This ensures the breadcrumbs toast to golden rather than just sitting pale on top. It's the difference between crispy and sad.
• Fresh parsley, 2 tablespoons chopped (optional): A bright, final garnish that adds color and freshness to cut through the richness of the cream sauce.

Instructions

Start the rice:

Preheat your oven to 350°F and grease that 9x13-inch casserole dish with butter so nothing sticks. In a medium saucepan, bring the chicken broth and water to a rolling boil—you want it actively bubbling, not just steaming. Add the wild rice blend, give it a quick stir, cover it, and reduce the heat to low. Let it simmer gently for 30 to 35 minutes. You're looking for rice that's tender but still has a slight chew to it, not mushy. When it's done, drain any excess liquid so the casserole doesn't become watery.

Build the base:

While the rice cooks, melt 4 tablespoons of butter in a large skillet over medium heat. Once it's foaming and smells nutty, add your chopped onion, celery, carrots, and sliced mushrooms. Listen for that gentle sizzle. Let them cook for 7 to 8 minutes, stirring occasionally, until the vegetables soften and the onions start to turn translucent. You'll know they're ready when the mushrooms release their moisture and the kitchen smells rich and earthy.

Create the roux:

Sprinkle the flour over your softened vegetables and stir constantly for 1 to 2 minutes. This cooks out the raw flour taste and begins to thicken your sauce. It should look like wet sand at this point, not a thick paste.

Make the sauce:

Slowly pour in the whole milk, stirring constantly to avoid lumps. It might look thin at first, but keep stirring. As it heats, the flour will thicken it into a silky sauce, about 3 minutes. The transformation is almost magical—watch for it to go from thin to coating the back of a spoon.

Season and meld:

Remove the skillet from heat. This is the critical moment—stir in your sour cream, Parmesan cheese, dried thyme, dried rosemary, salt, and black pepper. Stir until everything is smooth and the cheese melts into the sauce. If you add the sour cream to a boiling pan, it can curdle, so this off-heat step is your insurance for a silky sauce.

Combine everything:

Fold in your cooked wild rice, diced chicken, frozen peas, and half of the mozzarella cheese. Fold gently—you're not trying to break up the rice or shred the chicken further. Just make sure everything is evenly distributed and coated in that creamy sauce.

Assemble in the dish:

Transfer the entire mixture to your buttered casserole dish. Spread it evenly and top with the remaining mozzarella cheese. This creates a gorgeous golden crust as it bakes.

Add the crunchy top:

In a small bowl, mix your panko breadcrumbs with 2 tablespoons of melted butter. Toss until every breadcrumb is coated and glistening. Sprinkle this mixture evenly over the casserole. This creates that satisfying contrast between creamy filling and crispy top.

Bake to golden:

Bake uncovered for 25 to 30 minutes, until the top is golden brown and the edges are bubbling vigorously. The bubbling around the edges tells you the filling is hot all the way through. Let it rest for 10 minutes after removing from the oven—this sets the structure and makes it easier to serve without everything sliding around on the plate. Finish with fresh chopped parsley if you have it.

Save

My daughter took her first bite of this casserole at age four and declared it her favorite food in the whole world. Now, years later, she helps me prepare it, standing on a stool to stir the sauce, and it's become our quiet Sunday ritual. Food has a way of weaving itself into the fabric of family memory, and this dish is proof of that.

Why This Casserole Works Every Time

There's a reason casseroles have endured as comfort food through generations. This dish works because every component plays a role. The wild rice provides substance and nutty flavor. The vegetables add sweetness, earthiness, and texture. The cream sauce ties everything together into something that feels luxurious but tastes homey. The breadcrumb topping provides the textural contrast that keeps each bite interesting. It's a complete meal in one dish, which is why it shows up at potlucks and family dinners so reliably.

Make It Your Own

One of the beautiful things about this casserole is how forgiving it is. Prefer your vegetables softer? Cook them a few minutes longer. Like more herbs? A teaspoon more thyme won't hurt. Want to sneak in some greens? Chopped spinach or kale folded in at the last minute adds color and nutrition without changing the basic structure. Rotisserie chicken from the store works just as well as homemade, Greek yogurt can replace sour cream for a tangier flavor, and if you're watching dairy, there are excellent cream-based alternatives available now. This recipe is flexible enough to bend to your preferences while remaining itself.

Storage and Reheating

This casserole actually improves slightly after a day in the refrigerator, as the flavors settle and deepen. Cover it tightly and it will keep for up to three days. Reheat gently in a 325°F oven, covered, for about 20 minutes until warmed through. You can also freeze individual portions in containers for up to two months, thawing overnight in the refrigerator before reheating. There's something wonderful about having homemade comfort food waiting in the freezer for a night when cooking feels impossible.

• Refrigerate leftovers in an airtight container within two hours of serving for best food safety.
• Freeze in individual portions for grab-and-reheat convenience on busy weeknights.
• If reheating from frozen, add 10 to 15 minutes to the reheating time and check that the center is hot.

Save

Every time I make this casserole, I'm reminded that the best recipes are the ones that bring people together and become part of your story. This one certainly has become part of mine.

Recipe FAQs

→ Can I use leftover chicken for this dish?

Yes, leftover cooked chicken works perfectly and saves preparation time while keeping the dish flavorful.

→ How do I know when the wild rice is cooked properly?

Wild rice should be tender yet slightly chewy after simmering for 30-35 minutes. Drain any excess liquid before mixing.

→ What can I substitute for sour cream in the creamy sauce?

Greek yogurt is a great substitute for sour cream, adding a tangier flavor while maintaining creaminess.

→ Are there any suggestions for adding more vegetables?

Yes, spinach or kale can be added to increase the vegetable content and add more nutrients to the bake.

→ What type of cheese works best for topping?

Shredded mozzarella creates a melty and golden top, while Parmesan adds a nutty depth to the flavor profile.