This is my version of Chicken and Wild Rice Casserole that’s just as delicious as the one I ate as a kid, only more nutritious and a lot more fresh!

Chicken And Wild Rice CasserolePin

Do you ever crave the recipes from your childhood? There has to be at least one dish you wish you could make as well as your mom did (and at least a bit more healthy). My mother made a great chicken and rice casserole, but I can still see the Cream of Mushroom soup plopping out of the can in the form of a gelatinous white cylinder. Although, it was yummy, I try as much as possible to avoid cooking with anything that comes out of a can. 

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Chicken and Wild Rice Casserole

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients  

  • 1 tablespoon + 1 teaspoon (separated) olive oil
  • 1 small onion, diced
  • 1 cup sliced mushrooms (cremini or white)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1 pound chicken breasts (about 2) - boneless, skinless, cut into 1/2 inch pieces
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese (plus additional for sprinkling on top)
  • 3 cups cooked wild rice (instructions below)

Instructions 

  • Preheat oven to 400 F.
  • 2. Combine 1 cup wild rice with 4 cups water in a large saucepan. Bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until the rice is tender, about 50 minutes. Drain and transfer rice to a large bowl.
  • While rice is cooking, place 1 tablespoon of olive oil in a large sauté pan over medium heat and cook the onions for 2 minutes.
  • Add the mushrooms, season with 1/2 teaspoon of salt and cook another 4 minutes or until the mushrooms are tender and the onions are translucent.
  • Remove the mushroom mixture and place in a bowl.
  • Heat 1 teaspoon of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 teaspoon of salt for 3 minutes or until cooked through.
  • Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
  • Bake for 20-25 minutes, or until bubbly.
  • Serve.

Nutrition

Calories: 480kcal | Carbohydrates: 31g | Protein: 38g | Fat: 23g | Cholesterol: 115mg | Sodium: 930mg | Fiber: 3g | Sugar: 4g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Very yummy comfort food. I have made it as-is and found the chicken to be my least favorite part of the dish (I think pre-cooking it and then baking it in the oven makes the chicken overcooked). I substituted chicken with tofu the third time I made this and like the dish even better with the substitution. With the 20 minutes in the oven, seems like it should be possible to slightly undercook the rice and chicken before mixing together, but tofu is less work, so I’ll stick to that!

  2. This is in heavy rotation in our house. Even my picky child loves it! I’ve used rotisserie chicken when I’m feeling lazy, poached chicken when I have it, and it’s always great. My husband likes to add corn to it and I keep meaning to try it with zucchini. I use cremini mushrooms for more flavor, and combined with the cheese, it’s total comfort food.

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  8. Has anyone tried making this in mini muffin tins? I really like having easy, pre-portioned meals in the house for my 12 month old. Thanks!

  9. Nevermind! Just realizing when you say “mix all ingredients” that is where I just mix in all the other cheese. Thanks! 🙂

  10. Hi! Just wondering where the cheese is supposed to be placed in this recipe, other than on top? The ingredients read: 1 cup shredded cheese (plus additional for sprinkling on top), but the first mention of the cheese in the instructions is to “sprinkle with additional shredded cheese.” Where is the other shredded cheese – the stuff not for sprinkling? Thanks!

  11. This was soooo yummy my LO loved it and I did too!! Also a good make ahead recipe! Casseroles are always good make ahead ones.

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  13. I have made this so many times I don’t use the recipe anymore! Thanks for showing recipes without cream soup base! (yuck)

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  19. Just wanted to let you know that I used your recipe as a rough guide and REALLY enjoyed the addition of sour cream! My big focus was staying away from canned soup with this type of recipe. Great modification. I used ff sour cream and used lower fat and less of the cheese (mostly mozz and parm). Fabulous! Thank you for posting

  20. I’ve had success with broccoli before, and tonight I used asparagus and I thought it was very good too.

  21. Has anyone used something other than mushrooms? My family isn’t a huge mushroom fan. So I guess I’m looking for suggestions for a substitute.

  22. Love this every time! This week I used broccoli instead of mushrooms, and added parsley and chives.

  23. I loved the recipe! I used rotisserie chicken that I already had in the fridge and shred it up, but it worked wonderfully with the rest of the ingredients.

  24. Love, love, love this recipe! So did my husband and 1.5 year old child! Next time, I’m going to try making one to eat then and freezing one for later. It’s that good!

  25. Made it tonight – delicious and so easy (I remembered to make the rice ahead of time). DH went back for thirds! I made exactly as the recipe stated except I added more cheese and used Greek yogurt instead of sour cream. It was a new brand of yogurt I hadn’t had before and it wasn’t nearly as creamy as my usual Stonyfield. However, I’ll still probably stick with sour cream next time.

  26. Made this tonight but made a bigger batch and added some green beans for veggies. I am excited to see if my 13-month-old will eat it– I suspect she will, since it has several of her favorite things! I also added more cheese since in our house it is hard to have too much cheese. Smells delicious in the oven right now!!

  27. Hi There! I do a ton of freezer cooking and this recipe is definitely freezer-friendly. Just go through the steps until to get to the point of baking (step 6 ) then cover and freeze (and label. I write the baking instructions on it too.) When you’re ready to serve, thaw completely, uncover and bake as directed. I use 8 x 8 foil pans, and just throw them away when I’m done, so clean up is a breeze!

  28. Our family loves this recipe so much, that I’d like to be able to freeze it to save time when in a bind. I’m just curious if I should cook the casserole and then freeze it or simply prepare it, freeze, and then cook?

  29. Delicious dish that the whole family enjoyed. The only thing I did a little differently was to add in some chopped broccoli and a little low sodium broth.

  30. I currently do not calculate nutritional content, but there are some great free resources out there like Spark People and My Fitness Pal!

  31. Do you have the nutritional information for this recipe? I made it tonight and it was fantastic!

  32. I made this tonight. It was fantastic! I substituted half of the wild rice with brown rice. Instead of using garlic powder I just used garlic. Thanks for the great recipe!

  33. I have been searching for a recipe without canned soup, thanks! I se the brown rice setting on my rice cooker for wild rice and it turns out great.

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  35. This sounds delish! do you have any good suggestions to sub the chicken for tofu? as we are veggies 😛

  36. I use Seitan to make this a vegetarian dish. I also add spinach to the onion saute part to make this more of a one pot meal for my family. It is delicious and a favorite lunch option in our house.

  37. Could I substitute the chicken for other veggies or something to make a vegetarian dish?

    Thanks!

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  39. This was sooo good! Definitely will be making this again, and my 13 month old couldnt get enough of it..after every bite i think we heard, “mmmmmmmm!!” 😀

  40. This was fantastic! My 16 month old gobbled it up as did my husband and I (I left out the mushrooms). I froze a portion for later in the week to see if freezing for later was an option. I heated it up by placing it in a ceramic bowl covered with foil and placed this in a steamer. It heated up the casserole without drying it out. Perfect! Definitely a keeper.

  41. My husband HATES cheese. Could you suggest an alternative herb I could use to add flavor in place of it?

  42. The only complaint I get is that there is never enough for leftovers 🙂 I’m going to double the recipe next time.

  43. I’ve made this twice in the last month. It’s AMAZING! So simple to make too, I love these kinds of dishes. And I love that all the ingredients are things you usually have on hand anyway. I made mine with brown rice though cause I’m not a fan of wild.

  44. I just made this and it is yummy. I ground my chicken up in the food processor so we would not have chucks of chicken in it. My Son does not like meat right now. I would next time cook the rice in chicken broth and water mixture to add a little more flavor and add in some pepper to the chicken so it has a little more punch. But overall I think this is going to be a holiday meal addition as well as a monthly menu addition.

  45. If you take a look at step 5, you have to saute the chicken until cooked through. The chicken should be cut into bite size pieces. When you combine all the ingredients the chicken will still be moist. Remember, you are just heating the casserole through to get the cheese melted and all the flavors combined 🙂

  46. I LOVE this recipe…Made it a few times and loved it every time!!! This last time I didnt have mushrooms and it was just as good:)

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