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Creamy Chicken and Wild Rice Casserole

A warm and creamy casserole filled with chicken, wild rice, and vegetables, making it a perfect comfort food dish for family dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the sauté base
  • ⅓ cup salted butter plus 1 tablespoon, divided Use unsalted butter if you prefer.
  • 1 small onion, finely diced
  • 8 ounces sliced fresh mushrooms Can substitute with diced bell pepper.
  • ½ cup peeled and diced carrots Can be replaced with frozen mixed vegetables.
  • ½ cup chopped celery
  • 2 cloves garlic, minced
For the creamy sauce
  • ⅓ cup all-purpose flour
  • 1½ teaspoons kosher salt Adjust based on chicken seasoning.
  • ¼ teaspoon ground black pepper
  • 1 14.5 oz can chicken broth Use low-sodium if preferred.
  • 1 cup whole milk Or use half-and-half for a richer sauce.
  • 4 cups cooked wild rice Prepared with the seasoning packet per package directions.
  • 3 to 4 cups cooked, shredded or diced chicken Rotisserie chicken works well.
  • 2 tablespoons chopped fresh parsley Or 2 teaspoons dried parsley flakes.
  • 1 teaspoon fresh thyme leaves Or ¼ teaspoon dried thyme.
For the topping
  • 1 cup Ritz cracker crumbs About 20 whole crackers before crushing.

Method
 

Preparation
  1. Heat the oven to 350°F and spray a 9 x 13-inch baking dish with cooking spray.
  2. Melt ⅓ cup butter in a Dutch oven over medium heat.
  3. Add the onion and cook for about 4 to 5 minutes, until soft.
  4. Add the mushrooms, carrots, and celery, then cook for 5 to 6 minutes until softened.
  5. Stir in the garlic and cook for 1 minute.
Building the Sauce
  1. Stir in the flour, kosher salt, and black pepper, cooking for 1 minute.
  2. Gradually whisk in the chicken broth, bring to a boil, then reduce and simmer for 2 to 3 minutes until thickened.
  3. Lower the heat and stir in the milk, wild rice, chicken, parsley, and thyme.
  4. Taste and adjust seasoning as needed before removing from heat.
Assembling the Casserole
  1. Spread the rice and chicken mixture in the prepared baking dish.
  2. Mix the Ritz cracker crumbs with the remaining 1 tablespoon melted butter and scatter evenly over the top.
Baking
  1. Bake uncovered for 20 to 25 minutes until hot and bubbly.
  2. Let it rest for a few minutes before serving.

Notes

This casserole is great for leftovers, as it often tastes better the next day. Pairs well with a green salad or steamed vegetables. Adjust seasoning to taste, especially if using plain chicken.