Chicken Wild Rice Casserole

This easy Chicken Wild Rice Casserole recipe is filled with wild rice and rotisserie chicken smothered with a super simple sauce embellished with onions and mushrooms. It's topped with buttery panko breadcrumbs then baked until it's bubbly and golden.

Easy Chicken Wild Rice Casserole Recipe

In many parts of the South rice is an absolute staple. In the deep South, jambalaya and dirty rice grace the plates of many as well as in the low country of South Carolina where it was grown.  A side of buttered rice might be served along with a suitable entrée as a side dish just as you would pasta or potatoes. This chicken and wild rice casserole is a natural progression of rice as an entrée. It's company worthy and can be prepared in advance then baked when you're ready for stress-free entertaining. While I don't often cook with canned soups, it works in this nostalgic casserole dish.

How to Make the BEST Chicken Wild Rice Casserole

• Ingredients you'll need to make homemade Chicken Wild Rice Casserole: Chopped rotisserie chicken, onion, portabella mushrooms, cream of celery soup, cream of chicken soup, butter, chicken flavored rice i.e. Uncle Ben's or similar, chicken stock, mayonnaise, seasoned salt, black pepper, minced garlic, grated Parmesan cheese, and Mrs Dash Original or herbes de provence.
• Kitchen tools you'll need: Sharp knife and cutting board, medium saucepan, measuring cups and spoons, 13 x 9 inch casserole dish, large bowl, cheese grater, silicone spatula or large spoon for stirring everything together.
• This casserole is topped with Panko breadcrumbs that are tossed with melted butter. You may also opt to use Italian seasoned breadcrumbs or crushed Italian seasoned crackers.
• While I don't cook with canned soups very often, they work beautifully in this casserole recipe. There really isn't a substitution for them unless you'd like to use cream of mushroom in place of cream of chicken etc.
• The chicken seasoned rice adds to the flavor of the casserole overall. If you use plain rice or use a different flavor of rice, you may need to adjust the seasonings.
• If you don't care for mushrooms, you can omit them. You could also use a different variety of mushrooms or canned mushrooms for a timesaver.
• The filling for this dish isn't difficult to make and the seasonings can always be adjusted to suit your personal taste. For example, if you don't care for Mrs Dash seasoning you can use herbes de provence in its place.
• This chicken casserole can be fully assembled in advance then covered and chilled until just before baking. When doing so, allow 15-20 minutes on the counter to warm a bit and adjust the cooking time baking until it's cooked through.
• Store baked Chicken Wild Rice Casserole chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.

Thanks for visiting come back soon!

Print Recipe Pin Recipe Rate this Recipe

2.50 from 2 votes

Chicken Wild Rice Casserole

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American

Keyword: chicken-wild-rice-casserole

Servings: 10 servings

Calories: 364kcal

Author: Melissa Sperka

Ingredients

• 2 6 oz packages chicken flavored wild rice [i.e. Uncle Bens]
• 1 medium onion diced
• 8 oz baby portabella mushrooms sliced
• 4 tablespoon butter
• 1 teaspoon seasoned salt
• 1 teaspoon black pepper
• 4 cloves garlic minced
• 1 10 ¾ oz can cream of chicken soup
• 1 10 ¾ oz can cream of celery
• 1 15 oz can low sodium chicken broth
• ½ cup mayonnaise
• ¼ cup grated Parmesan cheese
• 3 cup roughly chopped roasted chicken
• 3 teaspoon Mrs. Dash Original
• 2 tablespoon melted butter
• 1 cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• ½ teaspoon Mrs Dash Original

Cook ModePrevent your screen from going dark

Instructions

• Prepare the rice per the package directions leaving slightly undercooked. Set aside to cool. 
• Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
• In a medium saucepan, saute the diced onion and portabella mushrooms in 4 tablespoon of butter. Add seasoned salt and black pepper. Saute until the onions and mushrooms are softened and beginning to brown, Add the minced garlic. Saute for 1 minute longer. Remove from the stovetop.
• In a large mixing bowl, combine the cooked onions and mushrooms, rice, chicken soup, celery soup, broth, mayonnaise, Parmesan and Mrs Dash,  Mix well, then add chicken, pour evenly into the baking dish.
• In a small bowl, mix together melted butter, Panko, Parmesan and Mrs Dash seasoning. Sprinkle on top of the casserole.
• Bake for 35-40 minutes or until golden and bubbly.

Notes

• ½ cup of frozen petite peas may be added, if desired.
• Add cayenne pepper or red pepper flakes to your taste to add heat.
• Omit Mrs Dash seasoning and use herbes de provence in its place.

 

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 32g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 549mg | Potassium: 454mg | Fiber: 4g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg

Tried this recipe?Mention @melissassk or tag #melissassk!