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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.

Baked Chicken Wild Rice Casserole

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 Chicken Wild Rice Casserole: (Scroll down for full printable recipe.)

  • Rice – Prepare the rice per the package directions leaving slightly undercooked. Set aside to cool. 
  • Prepare Dish – Preheat the oven to 350°F and spray a 13×9 inch baking dish with cooking spray.
  • Vegetables – Saute the diced onion and portabella mushrooms in 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.
  • Combine – 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 pour evenly into the baking dish.
  • Crumb Topping – In a small bowl, mix together melted butter, Panko, Parmesan and Mrs Dash seasoning. Sprinkle on top of the casserole.
  • Bake – Bake per the recipe until golden and bubbly.
step-by-step pictures Chicken Wild Rice Casserole

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.
Chicken Wild Rice Casserole

More Easy Rice Recipes to Make

Recipes that include rice are budget friendly and can stretch grocery dollars into more servings. A few other rice dishes you may like to try:

Chicken Wild Rice Casserole

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Chicken Wild Rice Casserole

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: American, Southern
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 Tbsp butter
  • 1 tsp seasoned salt
  • 1 tsp black pepper
  • 4 cloves garlic minced
  • 1 10 3/4 oz can cream of chicken soup
  • 1 10 3/4 oz can cream of celery
  • 1 15 oz can low sodium chicken broth
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 3 cup roughly chopped roasted chicken
  • 3 tsp Mrs. Dash Original
  • 2 Tbsp melted butter
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp Mrs Dash Original

Instructions

  • Prepare the rice per the package directions leaving slightly undercooked. Set aside to cool. 
  • Preheat the oven to 350°F and spray a 13×9 inch baking dish with cooking spray.
  • In a medium saucepan, saute the diced onion and portabella mushrooms in 4 Tbsp 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 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

  • 1/2 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!

13 Comments

    1. You can substitute with any of your favorite seasonings, like Herbes de Provence, or dry Italian seasoning.

  1. It’s still cooking, haven’t tried it yet. The recipe didn’t say to add the mushrooms to the chicken mixture, but that’s what I did, Hope that was right.

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