This Chicken and Wild Rice Casserole is the ultimate cozy comfort food!! With shredded chicken, wild rice, and a crunchy almond topping, it’s the perfect easy dinner for busy nights.

Whether you’re feeding the family on a weeknight or prepping for a holiday gathering, this one’s always a hit!

Are you looking for more comfort food recipes? Try our Honey Butter Skillet Corn, Cafeteria Noodles, or Lipton Onion Soup Meatloaf.

Casserole dish filled with a cheesy chicken casserole, topped with sliced almonds and fresh parsley. The dish is partially scooped out, revealing the creamy interior. A striped cloth is placed beside the dish.

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This is the ultimate comfort food you didn’t know you were missing! With shredded chicken, a creamy mushroom sauce, and the hearty bite of wild rice, this easy chicken casserole is packed with everything you want in a tasty casserole.

One of my sons absolutely loves wild rice, so this recipe is always a hit with him! Whether it’s your first time trying wild rice or you’re just craving something hearty and satisfying, this cozy dish is perfect for a weeknight dinner.

What you’ll love about this Chicken and Rice Casserole Recipe:

Ultimate Comfort Food: A cozy chicken casserole perfect for cold nights.
Easy Dinner Ideas: With simple ingredients and quick prep, it’s a great go-to for busy evenings.
Use what you want!: Swap ingredients or add veggies like green beans, red pepper, or cremini mushrooms next time.

Recipe Ingredients

You’ll need the following ingredients to make this amazing Chicken & Rice Casserole:

Cooked chicken
Cooked wild rice blend- I used Lundberg Wild Rice Blend.
Cream of mushroom soup- Cream of chicken soup may be used instead.
Chicken broth- You can use chicken stock also.
Sour cream
Garlic salt
Dried thyme
Black pepper
Onion powder
Shredded cheddar cheese
Sliced almonds

A top-down view of nine labeled bowls containing ingredients for a recipe: chicken broth, shredded chicken, wild rice, cream of mushroom soup, almonds, cheddar cheese, sour cream, dried thyme, pepper, onion powder, and garlic salt.

INGREDIENT NOTES:

Wild Rice Blend: The nutty wild rice adds texture and richness, perfect for this classic casserole. You can also use white rice too, just adjust the cooking time.
Cooked Chicken: Use skinless chicken breasts, a rotisserie chicken, or leftover chicken pieces.
Sour Cream: Makes the creamy sauce ultra smooth and comforting.
Sliced Almonds: A crunchy great addition on top for contrast..

HOW TO MAKE CHICKEN AND WILD RICE CASSEROLE STEP-BY-STEP:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1: Preheat oven to 375°F. Grease a 9×13-inch casserole dish.
Step 2: In a large bowl, whisk together the cream of mushroom soup, chicken broth, sour cream, garlic salt, thyme, pepper, and onion powder until smooth.
Step 3: Stir in the cooked chicken and wild rice until well combined.

Collage of six images showing the steps to make a casserole: 1. Mixing liquid ingredients. 2. Adding meat and rice. 3. Combined mixture. 4. Mixture in baking dish. 5. Topping with cheese and almonds. 6. Finished dish with a crunchy topping.

Step 4: Spread the rice mixture evenly into the prepared baking dish.
Step 5: In a separate bowl, mix together the shredded cheddar cheese and sliced almonds. Sprinkle evenly over the top in a single layer.
Step 6: Bake casserole for 30–35 minutes, or until the casserole is bubbly and the cheese is melted.
Step 7: Let cool for 5 minutes, garnish with fresh parsley if desired, and serve.

A casserole dish filled with a baked dish topped with melted cheese, sliced almonds, and chopped herbs. The dish is placed on a light-colored surface next to a striped cloth, with plates and salt and pepper shakers in the background.

PRO TIP:

You can use Uncle Ben’s wild rice or another long-grain variety. Just make sure it’s cooked rice before mixing in to avoid a longer cooking time or uneven texture.

Storage and Reheating

Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.

Reheating: Warm individual portions in the microwave or reheat in a 350°F oven until heated through.

Freezing: Not recommended due to the sour cream base which may separate after thawing.

Additions & Substitutions

ADDITIONS:

Stir in green beans or sliced water chestnuts for extra flavor and texture.
A sprinkle of parmesan cheese over the top adds a salty, cheesy touch.

SUBSTITUTIONS:

Cream of Mushroom Soup: Use cream of celery soups for a lighter, herby twist.
Cheddar Cheese: Swap in cups of cheese like mozzarella or Monterey Jack based on your taste.

FAQs about this Chicken and Rice Casserole:

Yes! Assemble the casserole, cover with aluminum foil, and refrigerate up to 24 hours before baking.

Quickly sauté bite-size pieces of chicken in olive oil over medium-high heat until cooked through.

Absolutely! Use a large pot or two pans to accommodate the extra cooking method.

A close-up of a creamy baked casserole being scooped from a dish. It has a golden cheese topping, sprinkled with sliced almonds and fresh parsley. Two salt and pepper shakers are blurred in the background.

What Can I Serve with this Chicken Wild Rice Casserole?

Serve this Wild Rice Casserole with hoe cakes, a side salad, or green beans for a tasty casserole dinner the whole family will enjoy.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Chicken and Wild Rice Casserole! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!