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–+ servings

Creamy Chicken and Wild Rice Casserole

A classic, old-school chicken and wild rice casserole made with familiar pantry ingredients. Creamy, comforting, and perfect for sharing or freezing for later.
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Prep Time 30 minutes
Cook Time 35 minutes
Course Main Course
Servings 10 servings

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.
Keyword chicken and rice casserole, chicken and wild rice casserole, creamy chicken casserole, freezer-friendly casserole, make-ahead casserole, old-fashioned chicken casserole, potluck casserole
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