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Tender Chicken Wild Rice Casserole with mushrooms
Chicken Wild Rice Casserole with tender, flavorful chicken nestled in a bed of wild rice and mushrooms.
If you’re longing for a memorable dish that’s filling, uniquely flavored and delicious, look no further! This Chicken Wild Rice Casserole is absolutely terrific and perfectly satisfying.
The casserole has a nice nutty bite from the wild rice and a deep rich flavor from the mushrooms, wine and broth. If you love wild rice and comfort food, this casserole is for you!
What kind of rice can you use in this chicken wild rice casserole?
Our chicken wild rice casserole is easily adapted to your favorite rice, or rice blend. You can even use all white or brown rice for this recipe, but I highly encourage you to use at least some wild rice to get that unforgettable nutty flavor.
Wild Rice is usually sold in the rice section of the grocery store, but it’s really a whole grain aquatic grass!
I like to purchase a wild rice blend from the bulk bins at my local store. It keeps for a long time and has a wonderful combination of long grain brown rice, sweet brown rice, wild rice, and black Japonica brown rice.
According to Healthline, wild rice has an impressive amount of several key nutrients, including protein, manganese, phosphorus, magnesium, and zinc.
Wild rice also contains more protein than other types of rice, but has the same amount of fiber as brown rice. Add a little wild rice to all your favorite rice dishes!
Be sure to follow the directions for the wild rice, or rice blend you are using for this dish. Some may require a longer cooking time or more moisture.
An old vintage recipe reimagined
The idea for our chicken wild rice casserole came from an old recipe I used to make with a boxed rice mix and canned mushroom soup.
As you probably know, people are trying to move away from pre-packaged foods as much as possible. I’m not saying that canned soup and boxed rice mixes are bad. I try to make homemade from scratch, whenever possible, if only to cut down on the sodium and eliminate preservatives. We love whole foods!
Back in the day I used to make a box rice mix like Rice-A-Roni or Uncle Ben’s Wild Rice and pour it into a casserole dish. I topped the rice with chicken then poured a mixture of canned soup and white wine over the top.
That dump and go casserole is easy to make and was on regular rotation at our house, especially when the kids were little. I wanted to transform that old casserole into a homemade version, and I did!
You can still use shortcuts like canned soup in place of the white sauce, or rotisserie chicken in place of the breasts or thighs. But when you can, try this recipe as written. I promise you won’t be sorry. The homemade white sauce gives this dish a risotto-like quality with a nice creamy texture.
This chicken wild rice casserole will fill your belly and make your house smell like the most amazing chicken dish ever. I’m over the moon for this casserole and hope you will be too! This is Sunday supper at it’s finest 🙂
The best kind of mushrooms to use in this recipe
Honestly, you can use any kind of mushrooms you want, except canned. You can use Baby Bella mushrooms, white, button or brown. Pick whatever mushrooms look terrific at your store.
How to properly clean mushrooms
To prepare the mushrooms for cooking use a wet paper towel and wipe off any dirt. Try not to get the entire mushroom wet as they’re already loaded with water. They don’t need to be soaked. Trim any tough ends off the stems and slice into thick pieces.
When cooking the mushrooms spread them out into a single layer if possible, and cook undisturbed until well browned on one side. Stir and flip the mushrooms and continue cooking until the moisture is released and then evaporates.
This cooking method will keep the mushrooms from watering down your casserole and enhances their delicious earthy flavor. Click HERE to read a good article about how to properly clean mushrooms.
Can you add more chicken breasts or use other pieces in this wild rice casserole?
Yes you can! I use boneless, skinless chicken breasts all the time, but bone-in, skinless pieces work well here too. If you have more people coming to dinner you can simply increase the amount of chicken in the recipe. Whatever will fit into your oven-proof skillet or casserole will be fine.
Thanks for PINNING!
Chicken Wild Rice Casserole
Ingredients
- 9 tablespoons unsalted butter divided
- 4 boneless skinless chicken breasts (6 to 8 ounces each)
- 1 onion diced
- 2 stalks celery diced
- salt
- pepper
- 2 cloves garlic minced
- 10 ounces mushrooms tough stems removed, sliced
- 1 ½ cups wild rice blend
- 2 cups low-sodium chicken broth (16 ounces)
- 1 cup dry white wine
- 3 tablespoons all-purpose flour
- ¼ teaspoon onion powder
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 cup whole milk
Instructions
- Preheat oven to 400°F. Pat the chicken breasts dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons butter in a large ovenproof skillet (or Dutch oven) over medium-high heat. Add the chicken and cook until well browned on one side, about 6-8 minutes. Transfer the partially cooked chicken to a plate and cover, browned side up; set aside.
- Add 2 tablespoons butter to the now empty skillet along with the onions and celery. Season with ¼ teaspoon salt and ½ teaspoon pepper. Sauté until the vegetables are crisp tender. Add the garlic and sauté until fragrant, about 1 minute. Remove the vegetables to a bowl and set aside.
- Melt 2 tablespoons butter in the skillet and add the mushrooms. Cook, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are well browned.
- Add the vegetables back to the skillet with the mushrooms along with the dry wild rice blend. Cook for about 2 minutes, stirring constantly, then add the chicken broth and white wine to the skillet. Bring to a boil then reduce the heat to medium. Cover the pan and simmer until most of the liquid is absorbed, about 15 to 20 minutes, stirring occasionally. (NOTE - you may want add 10 minutes if using a different kind of rice blend that requires longer cooking - check the cooking directions for your variety. The rice should still be a little soupy and starting to soften)
- While the rice is cooking, make the white sauce. In a small saucepan melt the remaining 3 tablespoons butter. Add the flour, ¼ teaspoon salt, ½ teaspoon pepper, onion powder and thyme. Cook, stirring constantly for 1 to 2 minutes. Add the milk, slowly, whisking to combine. Cook until the sauce is thickened.
- Once done, remove the rice from the heat. Pour the white sauce over the top of the rice and stir lightly to combine. Place the chicken in the skillet (browned side up) on top of the rice and push down lightly leaving the tops uncovered. Transfer to the oven and bake, uncovered, until chicken registers 160°F (for breasts) on an instant read thermometer, about 20 to 25 minutes. Allow the casserole to cool for 10 minutes before serving.
- Garnish with chopped parsley and serve.
Recipe Notes
- Substitute chicken tenders or thighs if desired, or use skinless bone-in pieces. Bake the chicken until cooked through or 160 degrees F on an instant read thermometer for breasts.
- You can also cut the chicken into smaller pieces or chunks and stir into the rice before baking. Substitute fully cooked rotisserie chicken cut into bite sized pieces if desired.
- Substitute more chicken broth for the wine if desired.
- In place of the white sauce use 1 can of condensed cream of mushroom soup combined with a little wine, broth or milk to thin, if desired.
- I use an inexpensive Chardonnay for this recipe.
- If you feel the rice is still too chewy after 20 minutes on the stove-top, continue cooking another 5 to 10 minutes. The rice will continue to cook in the oven.
Nutrition
Here are a few more recipes you might also like:
Creamy Chicken and Wild Rice Soup – this delicious soup checks all the boxes for a perfect bowl of fall comfort food. It’s creamy and hearty with a nutty bite from the wild rice and a wonderful, flavor packed broth.
Earthy, hearty and seriously comforting, this Wild Rice Mushroom Soup is just the ticket for our rainy fall days.
Wild Rice and Mushroom Pilaf – An easy and delicious make-ahead side dish. Loaded with a variety of mushrooms, this pilaf is deliciously filling with a nutty flavor from the wild rice blend.
Mathilde
Undercooked soupy mess! I cooked it an additional 30 minutes & nothing seemed to absorb the extra liquid. Rice was crunchy & took forever. Maybe this works with parboiled rice? Yikes! What a disappointment for the group I was cooking for.
Tricia Buice
Sorry for the trouble Mathilde. Something must have been mis-measured. Also, you must cook the rice almost completely before layering in the pan. Again I’m sorry you had trouble but hope you will try again one day.
Katie
LOVED the recipe! I did have some trouble with the rice being undercooked and crunchy as previous commenters wrote. I would also mention that the amount of butter in the recipe was too much. I made the recipe exactly as written, and after taking casserole out of the oven, pools of butter were sitting on top. Next time I will try using only 1 TB of butter each time the recipe says to use 2.
Tricia Buice
Thanks for the feedback Katie. Glad you enjoyed it! Be sure to follow the directions for your rice blend. It may require a longer cooking time.
Janet
Delicious!! Mushrooms aren’t my favorite but I was looking to cook something different for us. Followed recipe 98%….. I had to sub heavy whipping cream for the whole milk. I’ll happily eat these leftovers this week. Delicious!
Tricia Buice
Thank you Janet! Leftovers are the best. This is a personal favorite of mine 🙂 Thanks so much for the feedback!
Stephanie
I’m cooking for one. Do you think the leftovers would freeze well?
Tricia Buice
Yes I do Stephanie. However, anything with rice may require a little additional broth or wine when reheated. Enjoy!
Andy
I’ve been craving chicken and wild rice for about 15 years now. This hit the spot. It has been added to my go-to recipes. Thank you so much!
I did, however, sub a few things. All we had was Irish butter, so I ended up only needed about 6 table spoons worth, and I didn’t have celery, so I used celery salt wherever regular salt was called for. For white wine, all we had was Sherry, and I was a little worried about it being overpowering, but I think it worked.
Tricia Buice
Thank you Andy! So glad you enjoyed this recipe. Glad the Sherry worked in place of the white wine. Sounds terrific!
Lacey
This was delicious but time consuming. I will make it again but on the weekend. Not a weeknight dinner unless you have the time.
Tricia Buice
Thanks for the feedback Lacey! Glad you enjoyed it.
Jaime
This recipe is amazing!! I have made it twice now. I use my le crust dutch oven and the crispy/crunchy rice bits on the bottom and edge are a treat. Tonight I swapped out Madeira for white wine to add more depth of flavor. Both equally delicious. I also used heavy cream (didn’t have whole milk) and it was really good. Thank you for this recipe, it’s a family favorite now.
Tricia Buice
Thank you Jaime! So glad you enjoyed it. I love the nutty wild rice and the tender chicken. So much flavor. Thanks again for trying it and for taking the time to comment.
Brittany
Thank you!!! I haven’t used Canned cream soups in many years (child with several major food allergies). It’s so nice to see easy recipes not requiring cream soup but I also love you included adaptations for those that are pressed for time. Will be trying this recipe this week!
Tricia Buice
Hi Brittany! I hope you enjoy this recipe as much as we do. Wild rice and chicken are perfect together. Enjoy!
Chandler
Just found this recipe today and just finished dinner. WOW. SO GOOD! Thank you for sharing! Will definitely be making this again! ?
Tricia Buice
Thank you Chandler! So glad you enjoyed the recipe.
Melissa in San Jose, CA
I had precooked wild rice in the freezer. I wanted to use what I had on hand so I substituted carrots for celery and dry hard cider for white wine.( it’s just Me and I already had my favorite Old Vine Zin open.) Soul satisfyingly good for this bizarre lightning fueled Fire smoke filled air we have in NorCal right now!
Tricia Buice
So glad you enjoyed the recipe and I love your adaptations. Very sorry about the fires and smoke. Such a beautiful place and I hope it stays that way! Stay safe and take care. Thanks again Melissa.
D D Kelley
This was delicious. Next time I will skip the thyme but what an easy and wonderful tasting meal to enjoy! Would love to know what wine or non alcoholic beverage to pair with this meal.
Tricia Buice
Thanks for the feedback DD! I would serve any dry white wine like Chardonnay, Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Pinot Blanc. Enjoy!
Carol
Unfortunately, the wild rice was nowhere near done despite adding over 30 minutes of cooking time and adding a lid to the pan for the second half hour. It is delicious but I will pre-cook the wild rice until almost complete done before adding it.
Rosemary McCully
My husband and I loved this casserole. I brined the chicken breasts for 30 min.and patted them with paper towels. They were very tender. Don’t know if it was due to the brining or not. But I did have to cook the wild rice blend for much longer than 15 min. to reduce the liquid. Even with that the rice was not quite done or maybe it was the slightly crunchy wild rice. Worth all the effort(always takes me longer prep time than given). But it makes 2 dinners for 2 persons.
Tricia Buice
Thanks for trying the recipe Rosemary! I adore wild rice, and love the nutty, chewy texture. I guess wild rice blends are all different so cooking longer to reduce the liquid makes sense. So glad it turned out and was worth the effort. And, thank you for taking the time to let us know!
Connie S galloway
yum yum…delicious
Tricia Buice
Thanks Connie!
christi
This one didn’t turn out for me. I made it exactly as stated, the only change I made was that I halved the recipe. My rice was still very much crunchy at the end. I ended up having to put the cooked chicken on a plate, scoop out the rice mixture and continue cooking it in a pot with more bone broth. Took about 20-25 mins for it to finally finish cooking. If I do make this again I would add a whole lot more bone broth to the rice cooking step in the recipe and leave it to cook till almost done before putting it in the oven with the chicken.
Tricia Buice
Sorry you had trouble Christi. The only thing I can offer is perhaps there was a math mistake when you halved the recipe. The rice cooks in several steps so it should have been done. Maybe you used too much rice, or forgot to half the amount. The texture of wild rice is a little crunchy. The only other thing is perhaps you used a different kind of rice blend that needed more water. I hope you enjoyed the flavor anyway.
Beth
Same – the rice was waaay undercooked but the chicken was perfect. I’d make it again, only using pre-cooked brown/wild rice. Was a bummer…
Tricia Buice
Hi Beth – thanks for the feedback. Good idea to use the pre-cooked rice as a shortcut but not sure it will work with the full 2 cups of chicken broth and 1 cup of wine. You may need to adjust the liquid ingredients. Various rice blends probably cook differently but with 15 minutes on the stove top then another 25 in the oven, it’s always been more than enough time for my rice to cook. Wild rice is very chewy anyway – perhaps that’s what gave you the impression it was undercooked? Thanks for trying the recipe and for taking the time to let us know what you thought.
Kara
Loved this! I substituted the milk with coconut milk and the flour with Almond flour. I also added some cayenne pepper and season salt. It was so freaking good! Oh I also left out white wine, and just did 1 cup of rice because of that!!
Tricia Buice
I love your adaptations Kara. It sounds terrific! Thanks for taking the time to comment and review this recipe 🙂
Chris Scheuer
You’ve taken chicken and rice to a very gourmet and amazingly delicious level, Tricia! I’m cooking dinner right now but wishing this was my dinner instead 🙂 Pinning!
Tricia Buice
Thanks so much Chris. I could eat this chicken all winter long. So good!
John / Kitchen Riffs
This looks terrific — full of flavor, great good looks, and perfect fall comfort food. Winner!
Tricia Buice
Thanks John! One of my favorites 🙂
Mimi
You’re so right about wild rice. A little goes a long way. If you use all wild rice, it feels like you’re eating little sticks! Love this recipe. It’s perfect for fall. Hopefully our weather cools down soon.
Tricia Buice
Thanks Mimi! Hope you get some great fall weather this year 😉
sue
I love wild rice, and I’m always careful to stock it each fall so I can jump on recipes like this one…it looks so creamy and comforting, pinning!
Tricia Buice
Thanks Sue! I love fall soups and casseroles – and this one is always a favorite of mine 🙂
Mads
Hey, it seems very likely you’re using a different variety of wild rice than some of your commenters are; you might want to specify that in the recipe. Some types of wild rice, when not in a blend, take up to 50 minutes to cook. I know mine takes that long. I tried to make my rice cooking time + oven time equal to the directions on the package.
Tricia Buice
Hi Mads – I agree! However I have noted that information in the notes section of the recipe. I agree that some kinds of wild rice take longer to cook, and that’s why the rice is cooked on the stovetop first for 20 minutes, then finished in the oven for another 20 to 25 minutes for a total of 40 to 45 minutes. Hope you give this a try!
Laura
First let me say that this was great and definitely will be making again! But I have a few questions! 1) My chicken came out pretty dry, anything I can do to make it more moist? And when the pot went in the oven I had the uncooked sides if the chicken on top, wasn’t sure if that was correct or not 2) it called for 2 cups wild rice blend, but I wasn’t sure if I should have included the seasoning packets that came with the rice so I left them out. Other than a few tweaks next time this is delicious!
Tricia Buice
Hi Laura. Thanks for trying this recipe and the great questions. I put the browned side of the chicken up which might be better to prevent drying out. I use a wild rice or wild rice blend from the bulk bins so it does not come with seasoning packets. You should be able to buy it from better grocery stores. I don’t use Rice-A-Roni or Uncle Bens as it would be a waste to throw away the seasoning. Or, you could save the seasoning packets to use in white rice. Wild rice also comes in boxes with no seasoning packets. Good luck and thanks so much for trying this hearty casserole.
David
You should add to the recipe that the chicken should go in the oven brown side up. I had to go through all the comments to find out. Though it did help me figure out I need to cook the rice more.
Jennifer @ Seasons and Suppers
I am such a fan of wild rice, so I’m sure to love this beautiful chicken casserole. Such a great combination of flavours and textures 🙂
Tricia Buice
I know you’d love it Jennifer. It’s Very comforting, filling and hearty. Mushrooms have such deep, earthy flavor and combined with wild rice it’s amazing! Thank you.
larry
It sure looks rich and delicious in the pan shots
Tricia Buice
Thanks Larry. This is one of my favorites!