Creamy Chicken and Wild Rice Casserole (A Classic Make-Ahead Dinner)
Inside: A classic, old-school chicken and wild rice casserole made with familiar pantry ingredients. Creamy, comforting, and generous enough for sharing or freezing for later.
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This chicken and wild rice casserole is an old-school recipe that’s been around for years. The kind of dish you taste at a ladies luncheon and immediately start asking around to find out who brought it. That’s exactly how I first discovered this chicken and wild rice casserole, and I went home with a mission to track it down, finding a version in Southern Living.
It’s creamy, comforting, and made with familiar ingredients. Nothing fancy, but the wild rice and water chestnuts give it a little something extra to balance the cheesy creaminess.
This recipe also makes a generous amount, which is part of what’s made it such a go-to for giving over the years. It’s perfect for feeding a large group, bringing to a potluck, or dividing up for sharing with someone who needs a meal!
Why People Love This Old-School Chicken and Wild Rice Casserole.
- Creamy without being heavy
- Familiar, crowd-pleasing flavors
- Reheats and freezes beautifully
- Easy to make ahead
- Makes a generous amount and adapts easily
Ingredients You’ll Need.
- 2 (6-7 oz) packages fast-cooking long-grain and wild rice mix
- ¼ cup butter
- 2 medium onions, chopped
- 4 celery ribs, chopped
- 2 (8-ounce) cans sliced water chestnuts, drained
- 5 cups cooked chicken (about 3 pounds), chopped or shredded
- 4 cups (1 lb.) shredded cheddar cheese, divided
- 2 (10¾-ounce) cans cream of mushroom soup, undiluted
- 2 (8-ounce) containers sour cream
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup soft breadcrumbs (optional)
SH&H Tip: Rotisserie chicken or pre-cooked packaged chicken from the deli works especially well in this recipe and keeps things easy.
How to Make Chicken and Wild Rice Casserole (Step-by-Step).
1. Cook the rice according to package directions and set aside.
2. Sauté the vegetables. Melt the butter in a large skillet over medium heat. Add the onions, celery, and water chestnuts and cook until tender, about 10 minutes.
SH&H Tip: If you sauté the vegetables in a large Dutch oven rather than a skillet, you can mix the remaining ingredients directly into the pot afterward instead of transferring everything to a bowl, using fewer dishes.
3. Mix the casserole. In a large bowl, combine the cooked rice, sautéed vegetables, cooked chicken, 3 cups of the cheese, cream of mushroom soup, sour cream, milk, salt, and pepper. Stir until everything is well combined.
4. Assemble. Spread the mixture evenly into a lightly greased 10×15-inch baking dish. Sprinkle with breadcrumbs, if using.
5. Bake. Bake uncovered at 350°F for 30 minutes. Sprinkle with the remaining 1 cup of cheese and bake 5 minutes more, until melted and bubbly.
Creamy Chicken and Wild Rice Casserole
Ingredients
- 2 packages fast-cooking long-grain and wild rice mix
- ¼ cup butter
- 2 medium onions chopped
- 4 celery ribs chopped
- 2 8-ounce cans sliced water chestnuts, drained
- 5 cups cooked chicken about 3 pounds, chopped or shredded
- 4 cups shredded cheddar cheese divided
- 2 10¾-ounce cans cream of mushroom soup, undiluted
- 2 8-ounce containers sour cream
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup soft breadcrumbs optional
Instructions
- Cook the rice according to package directions; set aside.
- Melt the butter in a large skillet over medium heat. Add the onions, celery, and water chestnuts and cook until tender, about 10 minutes.
- In a large bowl, combine the cooked rice, sautéed vegetables, chicken, 3 cups of the shredded cheese, cream of mushroom soup, sour cream, milk, salt, and pepper. Stir until well combined.
- Spread the mixture into a lightly greased 10 × 15-inch baking dish. Sprinkle with breadcrumbs, if using.
- Bake uncovered at 350°F for 30 minutes. Sprinkle with the remaining 1 cup of cheese and bake 5 minutes more, until melted and bubbly.
Notes
- Use a fast-cooking long-grain and wild rice blend. Regular wild rice will not cook properly in this casserole.
- If you sauté the vegetables in a large Dutch oven, you can mix the remaining ingredients directly into the pot instead of dirtying a mixing bowl.
- This recipe can be divided into smaller pans and frozen baked or unbaked.
- Leftovers keep well in the refrigerator for up to 4 days. This casserole can be frozen baked or unbaked. If freezing, wrap tightly and remove the plastic wrap before reheating. The remaining 1 cup of cheese can be added before freezing or added after reheating. When reheating from frozen or refrigerated, bake covered at 350°F until heated through, then uncover, add the cheese if needed, and bake about 5 minutes more until melted.
Storage, Freezing, and Reheating.
This is a generous recipe, which makes it easy to divide into two aluminum half pans for sharing—whether you’re putting together a meal train, cooking for a new mom, or bringing a casserole to a potluck.
Leftovers keep well in the refrigerator for up to 4 days, covered tightly.
Freezing Instructions.
You can freeze this casserole baked or unbaked.
- Divide into one or two aluminum foil pans, if desired.
- Wrap each pan tightly with plastic wrap, pressing it directly against the surface of the casserole.
- Cover the pan with a second layer of heavy-duty aluminum foil to prevent freezer burn.
- Label and freeze for up to 2 months.
Reheating.
Remove the plastic wrap and then put the foil cover back on. Bake at 350°F until heated through and bubbling around the edges. If the remaining 1 cup of cheese was not added before freezing, sprinkle it over the top, uncover, and bake for about 5 minutes more until melted and warmed through.
For faster reheating, the casserole can be thawed overnight in the refrigerator before baking.
Frequently Asked Questions About Chicken and Wild Rice Casserole.
What are water chestnuts?
Water chestnuts are mild, crunchy vegetables commonly used in casseroles and stir-fries. They don’t add strong flavor, but they provide a light crunch that contrasts nicely with creamy dishes like this one.
Can I halve this recipe?
Yes. This recipe halves very easily and works well in a smaller baking dish for a smaller group or family.
Can I make this ahead of time?
Yes. You can assemble the casserole, cover it tightly, and refrigerate it overnight before baking. Or freeze it unbaked and bake it later (don’t add the remaining cup of cheese on top until you would when following the baking instructions.)
more Comforting Recipes You Might Enjoy
This is the kind of dish that works just as well for your own family as it does for sharing. It’s easy, comforting, and feeds a lot of people, which is often exactly what you want from a good casserole!
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