Chicken Wild Rice Casserole

4.45 from 63 votes

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Chicken Wild Rice Casserole will make you love casseroles again! Easy, fast, delicious and comforting, your whole family will devour this recipe! A simple mixture of chicken, wild rice, frozen vegetables and cheese that is mixed together and baked until hot and melty. Simple enough for a weeknight, but hearty enough to fill you up (with leftovers for the next day, too!). It’s one of our favorites. If you love this dish, try my Creamy Chicken Wild Rice Soup next!

chicken wild rice casserole on a plate

My Favorite Rice Casserole!

I’ve been making casseroles for years because they never get old, they’re baked in one dish and everyone likes them (hiiii Creamy Ranch Chicken Casserole, Breakfast Casserole, Chicken and Stuffing Casserole and Taco Casserole). This is no exception to the rule. This is one of my family’s favorite dinners. We love love love this Uncle Ben’s Wild Rice so much that I decided to base this entire recipe around it. Make a package of this rice according to package directions, stir it together with the rest of the casserole ingredients and bake. Make it ahead or bake immediately…works both ways perfectly.

chicken wild rice casserole on a plate and tablescape

A List of Simple Ingredients

This Chicken Wild Rice Casserole recipe has a list of relatively simple ingredients. I’ve listed a few other options if you wanted to switch things up based on what you have on hand, but generally, everything on this list should be readily available in your cabinets or easy to find at your local grocery store.

  • Wild Rice– like I mentioned above, this box of Uncle Ben’s Wild Rice is the basis of this recipe. Make it according to package directions. Don’t forget the seasoning packet! That is where a lot of the flavor comes from for this recipe.
  • Precooked Chicken– Any kind of chicken you have is perfect for this recipe, as long as its already cooked. Rotisserie, boiled and cubed, canned or leftover grilled chicken would all work.
  • Onions and Celery– I cook diced onion and celery in a little butter to add more flavor.
  • Frozen Vegetables– The pictures show that I used a simple pea/carrot combo, but any frozen veggie mix is great! As long as you like it, it should work just fine.
  • Cream of Chicken Soup– A lot of the moisture and flavor for this rice casserole is from a can of condensed soup. I used cream of chicken but cream of mushroom or even cream of celery will work. You’re the boss here!
  • Heavy Cream or Milk-Because we bake this casserole, we want to add moisture to keep the casserole from drying out. Cream adds an overall creamy flavor but milk works in a pinch, too.
  • Cheddar Cheese– This is optional, but makes a delicious topping!

How to Make Chicken Wild Rice Casserole

There are about 20-25 minutes of active cook time with this recipe, but the remainder is pure baking time. This is why every mom loves casseroles. Really, really simple! For full recipe details including ingredients and measurements needed, see the printable recipe down below. Here are step by step directions for making this tasty casserole:

chicken wild rice casserole ingredients

1. Cook the Rice

Cook box of rice according to packaged directions.

2. Sauté Onions + Celery

In a medium skillet, sauté onion and celery with butter until softened.

onions and celery sautéed in a skillet

3. Combine All Ingredients + Spread into Baking Dish

Stir all casserole ingredients together in a large bowl. Spread into a baking dish. Top with shredded cheese.

4. Bake + Serve Warm

Bake at 350° F for at least 20 minutes. Serve warm.

What to Serve with Chicken Wild Rice Casserole?

My go-to side dish for any casserole including this Chicken and Wild Rice Casserole would be some kind of raw or cooked vegetables. Salads are great in the summer, warmer veggies are great in the fall and winter! Here are some of my favorites:

Storing + Make Ahead Directions

Allow leftovers to cool to room temperature before packing it up. Store in the fridge with plastic wrap over the casserole dish it was baked in, or transfer to an airtight container. This casserole will stay fresh in the fridge for up to 4-5 days!

Make Ahead– casseroles generally do great for make ahead meals! Assemble as the recipe directs. Once it’s time to bake, you can cover the casserole with plastic wrap and store in the fridge for 1-2 days before you want to bake + serve.

Freezing Directions– you can store leftovers even longer in the freezer or make a freezer meal for someone-a friend having a hard day, a neighbor, mom who just had a baby! Freeze by allowing the casserole to cool completely, cover with foil and plastic wrap and make sure the dish you’re using is freezer-safe. Store in the freezer for up to 3 months.

Pro Tip: I love to use the disposable foil pans for meals that I know I’ll be freezing, or bringing to someone else. Easy clean up, and you don’t have to worry about getting your dishes back!

plated chicken wild rice casserole

Chicken Wild Rice Casserole FAQ

Can I add mushrooms to chicken wild rice casserole?

You bet! Feel free to add mushrooms or zucchini if you like them to chicken and wild rice casserole. I didn’t add them because some members of our family don’t care for them. This casserole is very customizable.

Can I use boneless chicken thighs in this chicken wild rice casserole recipe?

Yes! Feel free to use any cut of chicken you want to your chicken and wild rice casserole. Thighs are a good option because they are so juicy and flavorful. Rotisserie or leftover grilled chicken is also a good option. Use what you have and like. Just make sure it’s cooked before adding to the rice and vegetable mixture.

Can I use different rice in chicken and wild rice casserole?

Wild rice is adds a lot to the flavor profile of this chicken and wild rice casserole and is best for this recipe. You can use a different rice of your choosing, but expect varying results.

More Favorites from Lauren’s Latest

So, there you have it! A simple wild rice casserole that has your veggies, protein and grain all wrapped up in one creamy, dreamy dish! I hope you love it as much as we do! Happy cooking!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

chicken wild rice casserole on a plate
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4.45 from 63 votes

Chicken Wild Rice Casserole

Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!
servings 4 Servings
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes


  • 6 oz box Uncle Ben's Long Grain and Wild Rice
  • 1 tablespoon butter
  • 1/2 onion diced
  • 1 stalk celery diced
  • 10.5 oz cream of chicken soup* 1 can
  • 2 cups cooked chicken cubed, or any other meat
  • 1 1/2 cups frozen vegetables peas and carrots recommended but any are fine
  • 1/2 cup heavy cream or milk
  • salt to taste
  • pepper to taste
  • 1/2 cup cheddar cheese grated


  • Preheat oven to 350° F. Prepare a casserole dish with nonstick cooking spray.
  • Cook box of rice according to packaged directions.
    cooked rice in a stock pot
  • In skillet, melt butter and saute onion and celery over medium heat until softened, about 5 minutes.
    onions and celery sautéed in a skillet
  • Once cooked, add rice and cooked onion and celery into large bowl. Add cream of chicken soup, diced chicken, vegetables, heavy cream and salt and pepper to taste. Mix well. Spread into a casserole dish. (9×9 glass dish is fine too.)
    combined ingredients for chicken wild rice casserole
  • Top with cheese. Cover with foil and warm thoroughly for at least 20 minutes (and up to 60). Serve warm.
    chicken wild rice casserole



*I use cream of chicken condensed soup but a cream of mushroom of cream of celery soup would work too. As long as you like the flavor of the soup you’re using, it should work just fine.


Calories: 401kcal | Carbohydrates: 19g | Protein: 25g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 119mg | Sodium: 463mg | Potassium: 837mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4506IU | Vitamin C: 8mg | Calcium: 154mg | Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: casserole

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Recipe Rating

78 Responses
  1. Lisa

    5 stars
    Family loved it so we’ll be using this recipe often! I don’t eat meat or dairy so I didn’t taste it but that led to me being heavy handed with the salt. I forgot that the processed soup, rice packet and cheese all had tons of salt so I should not have added it. Two of them practically ate the whole pan so I guess they didn’t care! I’ll remember for next time. 🙂

  2. Nikki in Texas

    5 stars
    Good.. Quick. Easy. Made first time following recipe. Next time added water chestnuts & small can (drained) whole kernel corn. Served with crisp green salad & mixed berries for dessert both times. Hits the mark!

  3. MJ

    5 stars
    What would you change if using cubed raw chicken? Would it make the whole dish watery, and would you have to be careful of the rice overcooking to ensure the chicken gets done? Sounds amazing – just hoping to make it more of a dump and bake recipe! Thanks!

    1. Lauren

      I don’t think the chicken would make it watery unless you’re using frozen chicken in which case it would get watery. Good luck with the dump and bake! Sounds yummy!

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  5. Erin

    Didn’t have Swiss cheese on hand. Did anyone use Parmesan or mozzarella for this recipe? Will try making it with one of those!

  6. Christine

    5 stars
    I thought this sounded good but was shocked at how much my husband loved it. He raved all through dinner and then ate the leftovers for breakfast. He wants me to make it again this week- it’s a total winner.

  7. Stephanie

    I accidentally grabbed a bag of uncle Ben’s that is meant to be cooked in the microwave for 90 seconds! Nooooooooo! Ugh! Will that still work?

  8. dawn udean

    Very good. I added a can of cream of chicken soup. Increased baking temp to 375 and added crushed garlic Ritz to the top as well. Very good.

  9. Jackie B.

    This was great and delicious, but 300 degrees just wanted high enough. I baked it at 350 for 15 min. covered and 10 with the foil removed.

  10. Carrie

    5 stars
    I made this tonight for dinner and my family loved it! Even my 6 year old asked for seconds. It was so simple and quick to whip up. I cheated and used uncle bens 90 second ready rice. Super yummy. Thanks!

  11. Bettie

    5 stars
    This is one of the best dishes I have ever made. My husband said “why haven’t you been making this all along?” Well…I just found this recipe!! The only thing I changed was the vegetables. I substituted fresh sliced mushrooms which I sautéed with the onions and celery to add to 1/2 cup of frozen peas instead of frozen veggies. Absolutely delicious.

  12. Muffin

    I increased the temp to 325 for 30 mins removed the foil for 10 mins more then under the broiler (keep a close eye when broiling) that nicely roasted the almonds and perfectly browned the cheese.

  13. susan korec

    5 stars
    Looking for last minute ideas to use up fresh rotisserie chicken and veggies in fridge.,.bingo. Flavor profile looks good along with ingredient ratios, should be a winner. Will let you know. Love wild rice!

  14. Linda Walker

    5 stars
    This was amazing. A bit salty so I did not add salt and pepper when I prepared it. It definitely is a recipe I will use again

  15. jeanine

    could it be placed in a crock pot? my thoughts are to cook the rice as instructed then just add everything to a crock pot for a few hours. right before serving put the cheese on top and then cover with the almonds. Anyone think this would work?

    1. Kimberly

      5 stars
      Yes!! I am doing this now and it’s so simple and delicious. I will add mozzarella cheese and durkee onion in about an hour to top off

  16. anissa perrou

    5 stars
    This is fantastic, I don’t keep instant rice on hand, so I made a mix of wild, brown, and long grain white rice and just guessed as to the quantities. It will be a repeat, thanks for posting it!

  17. Annemare

    5 stars
    I made similar last week with the remains of an oven stuffer roaster. I added some sour cream to make it a little more creamy. so yummy!

  18. Missy

    5 stars
    I made this last night. SUPER easy and yummy. I used fresh carrots as I had on hand, sauteed with the onion and celery. I deglazed the pan with a splash of white wine. I then added frozen peas as my other veg. This all fits in a smaller casserole dish (I think it’s a 3 Qt. I have had it for 25 years)

  19. Susie

    A friend just posted this to her facebook page. I am making this for dinner tonight. I can’t wait! So easy and yet so yummy. I’ll never say no to anything smothered in cheese. MMMM

  20. Cathy Schaefferkoetter

    5 stars
    Just served this amazing dish! It will go into my favorite recipe file! So yummy and a great comfort dish. Can’t wait to share this with my loved ones!

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