Wild Rice Chicken Casserole Recipe

This Wild Rice Chicken Casserole is a nutty and textural dish, which features a savory long grain and wild rice blend and crunchy toasted almonds. It’s a classic potluck favorite, ready in about 1 hour.

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Wild Rice Chicken Casserole Ingredients

• 2 boxes (6 oz each) Long Grain & Wild Rice mix with seasoning packets (e.g., Uncle Ben’s or Zatarain’s)
• 4 tbsp unsalted butter, divided
• 1 medium onion, diced
• 1 cup celery, diced
• 3 cups cooked chicken breast, cubed or shredded
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream (full fat)
• ½ cup chicken broth (to loosen the mixture)
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ cup slivered almonds (for topping)
• Fresh parsley, chopped

How To Make Wild Rice Chicken Casserole

1. Cook the rice: Prepare the two boxes of rice according to the package directions (usually simmering with water and butter for 20–25 minutes). Use the seasoning packets included in the box. Cook until the water is absorbed and the rice is tender. Fluff with a fork.
2. Preheat: While the rice cooks, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
3. Sauté vegetables: Melt 2 tablespoons of the butter in a skillet over medium heat. Add the diced onion and celery. Sauté for 5–7 minutes until the vegetables are soft and translucent.
4. Make the sauce: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, garlic powder, and black pepper. Whisk until smooth.
5. Combine: Add the cooked rice, the sautéed onion and celery, and the cooked chicken to the bowl with the sauce. Stir gently until everything is evenly coated. (It should look creamy, not dry; if it’s too stiff, add a splash more broth).
6. Assemble: Transfer the mixture to the prepared baking dish. Spread it out evenly.
7. Add crunch: Sprinkle the slivered almonds evenly over the top of the casserole. Melt the remaining 2 tablespoons of butter and drizzle it over the almonds (this helps them toast and brown).
8. Bake: Bake uncovered for 30–40 minutes, or until the casserole is hot and bubbly, and the almonds are golden brown.
9. Serve: Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley to add a pop of color.

Recipe Tips

• Rice texture: It is best to slightly undercook the rice on the stovetop (by about 2–3 minutes) so it finishes cooking in the oven without becoming mushy.
• The Almonds: The almonds provide a crucial texture contrast to the soft rice and creamy sauce. If you don’t like nuts, a crushed cracker or Panko topping works well too.
• Chicken: Rotisserie chicken adds great flavor, but poached chicken breasts keep the sodium lower if you are watching salt intake (since the boxed rice and soups are salty).
• Add Dried Fruit: For a festive twist (often served during the holidays), stir in ½ cup of dried cranberries or dried cherries in step 5. The sweetness pairs beautifully with the wild rice.

What To Serve With Wild Rice Chicken Casserole

This earthy casserole pairs well with green and orange vegetables.

• Glazed Carrots: Enhances the sweetness of the rice.
• Green Beans Almondine: Mirrors the almonds in the casserole.
• Cranberry Sauce: A tart side that cuts the richness.
• Dinner Rolls: Soft rolls for scooping.

How To Store Wild Rice Chicken Casserole

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: This casserole freezes very well. Assemble it, let it cool, and freeze (baked or unbaked) for up to 3 months. Thaw in the fridge overnight before baking.
• Reheat: Cover with foil and reheat in the oven at 350°F until hot.

Wild Rice Chicken Casserole Nutrition Facts

• Calories: 450kcal
• Protein: 26g
• Carbohydrates: 48g
• Fat: 18g
• Saturates: 8g
• Sugar: 3g
• Salt: 1.3g

Nutrition information is estimated per serving (based on 8 servings).

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