Creamy sauce, tender chicken, and hearty wild rice come together in this Chicken Wild Rice Casserole, an easy-to-make, satisfying dinner that’s stood the test of time.
Mama ran a full-time floral business in addition to chasing around after three girls in multiple after-school activities that included band, chorus, majorettes, and beauty pageants. You name it, and at least one of us was involved in it. I sometimes wonder how she managed it all, plus keeping house and cooking.
All of that is why she needed recipes like this. Casseroles are a great solution for any busy family. Pop the casserole in the oven, and while it bakes, prep a green vegetable like broccoli or green beans, along with some fresh rolls, and dinner is ready.
This Chicken and Wild Rice Casserole is packed full of flavor, from the creamy sauce to the mushrooms and pimientos to the sliced almonds on top. Hope you enjoy this one!
Recipe Snapshot: Chicken Wild Rice Casserole
Cuisine: American
Cooking Method: Oven and Stovetop
Total Time: 50 Minutes
Servings: 8
Primary Ingredient(s): Long grain & wild rice mix, chicken, onion, celery, mushrooms, almonds
Skill Level: Easy
What You’ll Like About This Recipe
- Made completely from scratch with a simple, homemade sauce.
- A hearty, all-in-one meal that’s both filling and satisfying.
- Great for using up leftover cooked chicken.
- A classic casserole with dependable, time-tested flavors.
Ingredient Notes
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- Long grain and wild rice mix – This gives the casserole its signature texture. Ben’s Original long grain and wild rice mix is the option I always reach for.
- Half and half – Adds dairy richness without making the recipe feel heavy.
- Cooked, diced chicken – This is a nice way to use up leftovers or a grocery-store rotisserie chicken.
- Pimientos – We love pimientos in the South. In this casserole, they contribute a mild sweetness and a bit of color.
- Sliced almonds – Provide a contrasting crunch and nutty flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Substitute cream for the half-and-half if you prefer a richer sauce.
- Add sautéed or canned sliced carrots for additional flavor.
- Use turkey instead of chicken, especially for post-holiday meals.
- Replace the almonds with buttered breadcrumbs for a different topping.
How to Make Chicken and Wild Rice Casserole
STEP 1. Cook the rice mix according to the package directions. Set aside.
STEP 2. Preheat the oven to 350 degrees.
STEP 3. Cook the onion and celery in the butter until tender but not brown. Remove from the heat and stir in the flour.
STEP 4. Drain the mushrooms, reserving the liquid. Add enough chicken broth to the mushroom liquid to measure 1 1/2 cups total.
STEP 5. Place the pan back over the heat and stir in the mushroom/broth mixture. Add the half and half and cook, stirring gently, until the mixture thickens.
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STEP 6. Add the cooked rice mix, mushrooms, chicken, pimiento, parsley, salt, and pepper. Stir gently until well mixed.
STEP 7. Turn into a greased casserole dish. Sprinkle the top with sliced almonds.
STEP 8. Bake for 30 minutes or until hot and bubbly. Remove the casserole from the oven and allow it to cool briefly before serving.
Recipe Tips
- If the mixture seems a bit thick when you’re mixing it, add a small splash of chicken broth to loosen it slightly.
- Dice or shred the chicken into evenly sized pieces to create a good balance of ingredients in every bite.
- Let the casserole rest and cool for a few minutes before serving.
How to Serve
This casserole is hearty enough to stand on its own, but I like to serve it with a simple green vegetable on the side. Steamed broccoli or green beans are both good choices and balance the richness of the dish nicely.
Add some warm rolls or cornbread, and you have a complete, satisfying meal.
Storing Leftovers
Store leftovers covered in the refrigerator for up to 3 days. To reheat, cover and warm in a low oven until heated through, or microwave individual portions.
This casserole can also be frozen. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Questions About Chicken Wild Rice Casserole
Yes. Assemble the casserole up to the point of baking. Cover it tightly with foil and refrigerate. When you’re ready to bake, remove it from the fridge and let it come to room temperature before cooking.
Yes, assemble the casserole, wrap it well and freeze. Thaw the casserole completely in the refrigerator and then bring to room temperature before baking.
The liquid from the mushrooms adds a deeper, more savory flavor to the sauce than chicken broth alone. It has a concentrated mushroom flavor that enhances the overall richness of the dish. It’s just a simple way to build more flavor using something you’d normally discard.
More Recipes You’ll Like
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If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Chicken Wild Rice Casserole
Ingredients
- 6 ounces long grain and wild rice mix (recommended: Ben’s Original)
- 1 medium onion chopped
- 1 rib celery chopped
- 4 tablespoons butter
- ¼ cup flour
- 6 ounces canned sliced mushrooms
- 1 ¼ cups chicken broth
- 1 ½ cups half and half
- 3 cups chicken diced, cooked
- ¼ cup diced pimiento drained
- 2 tablespoons chopped fresh parsley
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 2 ¼ ounces sliced almonds
Instructions
- Cook the rice mix according to the package directions.6 ounces long grain and wild rice mix
- Preheat the oven to 350 degrees.
- Cook the onion and celery in the butter until tender but not brown. Remove from the heat and stir in flour.1 medium onion, 1 rib celery, 4 tablespoons butter, ¼ cup flour
- Drain the mushrooms, reserving the liquid. Add enough chicken broth to the mushroom liquid to measure 1 1/2 cups total. Place the pan back over the heat and stir in the mushroom/broth mixture. Add the half and half and cook, stirring gently, until the mixture thickens.6 ounces canned sliced mushrooms, 1 ¼ cups chicken broth, 1 ½ cups half and half
- Add the cooked rice mix, mushrooms, chicken, pimiento, parsley, salt, and pepper. Stir gently until well mixed.3 cups chicken, ¼ cup diced pimiento, 2 tablespoons chopped fresh parsley, 1 ½ teaspoons salt, ½ teaspoon pepper
- Turn into a greased casserole dish. Sprinkle the top with sliced almonds. Bake for 30 minutes or until hot and bubbly.2 ¼ ounces sliced almonds
- Remove the casserole from the oven and allow it to cool briefly before serving.
Notes
- Cook the rice mix according to the package directions. Different brands vary, so be sure to follow the instructions for the brand you use.
- Be sure to include the reserved mushroom liquid along with the chicken broth. It adds a deeper, more savory flavor to the sauce.
- Stir the mixture thoroughly before transferring it to the baking dish to distribute the rice, chicken, and sauce evenly.
- If the almonds seem to be getting too brown before the end of the baking time, lightly tent the top of the dish with aluminum foil.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Delicious! I love a good chicken and rice casserole. I cooked my chicken in water, sherry, some onion and celery and then used that as my broth. Sautéed the fresh mushrooms in butter because I needed to use them snd was out of canned. So good!
Great additions – especially the sherry!
Looks wonderful! I happen to have all of the ingredients handy, and this may be tonight’s supper.
Miss P
Aw Lana, I love this casserole, but never make it anymore because I didn’t want to use canned soup. I love this! Thank you for breaking this down with ingredients everyone can get behind. What a good dish!
You’re very welcome. I do make many casseroles with canned soup but they can always be adapted to other ingredients.