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Best Creamy Cheesy Chicken and Wild Rice Casserole Recipe

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This Creamy Cheesy Chicken and Wild Rice Casserole is the ultimate comfort food, featuring tender chicken, nutty wild rice, and a luscious, cheesy sauce. It’s easy enough for a busy weeknight yet impressive enough for guests, and it’s made with simple, wholesome ingredients.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup uncooked wild rice (not a blend), rinsed
  • 1 can (10.5 ounces) cream of mushroom soup
  • 4 ounces cream cheese, softened to room temperature
  • 1.5 cups sharp cheddar cheese, shredded, divided
  • 1 cup low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 tablespoons unsalted butter
  • ½ cup whole milk (or 2%)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika

Instructions

  1. Cook the Wild Rice: In a medium saucepan, combine 1 cup of rinsed wild rice with 3 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has burst open. Drain any excess water and set aside.
  2. Preheat Your Oven: While the rice cooks, preheat your oven to 375°F (190°C).
  3. Sauté the Vegetables: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion and celery, and cook for 5-6 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
  4. Brown the Chicken: Push the vegetables to the side of the pan and add the chicken pieces in a single layer. Season with a little salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
  5. Make the Creamy Sauce: Reduce the heat to low. Add the cream of mushroom soup, softened cream cheese, and 1 cup of the shredded cheddar cheese to the pan. Stir constantly until the cream cheese is fully melted and the sauce is smooth. Slowly pour in the chicken broth and milk, stirring continuously. Add the dried thyme and paprika, and season with salt and pepper to taste.
  6. Combine Everything: Add the cooked wild rice to the pan with the sauce and chicken. Stir gently until everything is evenly coated.
  7. Transfer to Baking Dish: Pour the entire mixture into a greased 9×13-inch baking dish. Spread it into an even layer with a spatula.
  8. Top with Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
  9. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden. If you want a browner top, switch to broil for the last 2 minutes, but watch it closely.
  10. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving.

Notes

For best results, use freshly shredded cheddar cheese to avoid a grainy sauce. Let cream cheese come to room temperature for smooth blending. Don’t overcook the wild rice; it should be tender but still have a slight chew. Let the casserole rest for 5-10 minutes after baking to allow the sauce to set. For a gluten-free version, use gluten-free cream of mushroom soup and check your chicken broth. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chicken casserole, wild rice casserole, creamy chicken casserole, cheesy casserole, comfort food, easy dinner, weeknight meal, chicken and rice

Find it online: https://breezybake.com/best-creamy-cheesy-chicken-and-wild-rice-casserole-recipe/