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chicken wild rice casserole in glass baking dish

Chicken Wild Rice Casserole

Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!
Course Dinner
Cuisine American
Keyword casserole
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 401kcal
Author Lauren


  • 1 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 cream or milk
  • salt
  • pepper
  • 1/2 cup cheddar cheese grated


  • Cook box of rice according to packaged directions.
  • In skillet, melt butter and sautee onion and celery over medium heat until softened, about 5 minutes.
  • Once cooked, add rice and cooked onion and celery into large bowl. Add cream of chicken soup, diced chicken, vegetables, cream and salt and pepper. Mix well. Spread into a lightly greased casserole dish. (9x9 glass dish is fine too.)
  • Top with cheese. Cover with foil and warm thoroughly at 350 degrees for at least 20 minutes (and up to 60). Serve warm with a side salad.


*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