Chicken And Wild Rice Casserole
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Chicken And Wild Rice Casserole

Chicken And Wild Rice Casserole



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. 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 & Wild Rice Casserole  (Serves 4)

  • Prep Time: 10 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
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...


  • 1 tablespoon plus 1 tsp olive oil
  • 1 small onion, diced
  • 1 cup mushrooms, sliced
  • 1 teaspoon 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 (i cooked 1 cup uncooked wild rice in 4 cups water for 50 minutes)


  1. 1. Preheat oven to 350 F.
  2. 2. Place 1 tbsp of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.
  3. 3. Add the mushrooms, season with 1/2 tsp of salt and cook another 4 minutes or until the mushrooms are tender and the onions are translucent.
  4. 4. Remove the mushroom mixture and place in a bowl.
  5. 5. Heat 1 tsp of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 tsp of salt for 3 minutes or until cooked through.
  6. 6. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
  7. 7. Bake for 20 minutes.
  8. 8. Serve.
Chicken & Wild Rice Casserole

Nutrition Information

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  1. Lola Pierre

    December 22, 2016 at 6:21 pm

    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. Whitney

    May 25, 2016 at 5:41 pm

    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.

    • C. McCord

      May 26, 2016 at 3:36 pm

      So glad to hear this is a hit, and I love that you’re adding more veggies to it!

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  8. Claire

    December 8, 2014 at 8:38 am

    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. Erin

    April 28, 2014 at 9:23 am

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

  10. Erin

    April 28, 2014 at 9:20 am

    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. ambs

    April 24, 2014 at 2:01 pm

    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.

  12. otoole44

    March 20, 2014 at 11:05 am

    Was very yummy!!

  13. Kasey

    February 17, 2014 at 12:38 pm

    Think I could make ahead and then bring to room temp before baking? Thanks!

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  15. Kristin @ Heart of a farm girl

    February 4, 2014 at 7:56 pm

    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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  21. Wendy

    December 14, 2013 at 6:58 pm

    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

  22. Shelby

    November 21, 2013 at 11:53 am

    Do you think I could sub Greek yogurt for sour cream?

  23. Charissa

    November 1, 2013 at 3:31 pm

    For the chicken and wild rice casserole, when do I mix in the sour cream at the end?

    • catherine

      November 1, 2013 at 4:55 pm

      Step 6! Everything gets combined in a dish and baked!

  24. Samantha Hooper

    September 30, 2013 at 5:53 pm

    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.

    • Tracy

      January 21, 2014 at 11:27 pm

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

  25. Tracy

    September 28, 2013 at 5:20 pm

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

  26. Cheryl Crawford

    August 28, 2013 at 2:21 am

    Love the lunch recipe’s

  27. Susan

    August 4, 2013 at 2:42 pm

    Has anyone tried baking this in mini muffin pans? If so, did it hold up well enough to give it to a toddler for a somewhat mess free bite sized food? Or did it crumble to pieces? And how did you adjust the cooking time?

  28. JL

    June 22, 2013 at 5:35 pm

    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.

  29. Mary

    June 1, 2013 at 11:57 pm

    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!

  30. Shelley

    May 8, 2013 at 10:34 pm

    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.

  31. Jen

    May 7, 2013 at 1:51 pm

    this was AWESOME!

  32. Rachel

    April 30, 2013 at 4:40 pm

    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!!

  33. becchamber

    January 7, 2013 at 3:48 pm

    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?

    • heatherc

      March 8, 2013 at 10:32 am

      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!

  34. rebecca

    November 21, 2012 at 9:33 pm

    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.

  35. Kate

    October 22, 2012 at 10:40 pm

    This was most excellent! I made a double batch, for the freezer, and I’m glad I did!

  36. Erica

    October 15, 2012 at 8:29 pm

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

    • catherine

      October 16, 2012 at 1:07 pm

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

  37. shelby

    October 8, 2012 at 9:15 pm

    Is that 8 oz (1 cup) of cheddar cheese shredded? or 1 cup shredded cheddar cheese?

    • catherine

      October 9, 2012 at 11:46 am

      1 cup of shredded cheddar cheese! Thanks, I’ve updated the recipe!

  38. Wendy

    September 13, 2012 at 6:14 pm

    Looks yummy! Will be trying this week or next! What about pasta rather than rice?

  39. Amy

    September 4, 2012 at 9:24 pm

    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!

  40. Karen

    July 5, 2012 at 11:09 pm

    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.

  41. joyful8581

    February 9, 2012 at 8:30 pm

    Absolutely delicious and I wouldn’t change a thing! Thanks so much!

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  44. Sabrina

    August 3, 2011 at 6:40 pm

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

  45. Gsu1999

    July 10, 2011 at 9:30 am

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


    • Meghna

      July 12, 2011 at 6:01 pm

      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.

  46. Kieth Haynes

    June 27, 2011 at 12:45 am

    Hi friend. I ‘m still quite new at blog and the entire aspects about this industry. There are various terms I still don’t understand. I’m not even sure I can write half decent to yours. I am gonna read the whole blog maybe I will be able to feel your blogging style a little.

  47. Megan

    June 16, 2011 at 6:34 pm

    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!!” 😀

  48. pnbplus1

    March 7, 2011 at 12:49 pm

    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.

  49. Karen

    January 20, 2011 at 11:53 am

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

  50. Mirella

    January 4, 2011 at 9:54 pm

    My family LOVED this! Ate it right up – yum :)

  51. Kimberly

    December 17, 2010 at 9:43 am

    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.

    • Kimberly

      December 17, 2010 at 9:44 am

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

  52. Becky

    December 13, 2010 at 3:30 pm

    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.

  53. Leah

    November 28, 2010 at 6:59 pm

    Is the chicken raw when you put it in? Will it cook in 20 minutes?

    • catherine

      November 29, 2010 at 3:53 pm

      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 :)

  54. Aisa

    October 30, 2010 at 10:27 pm

    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:)

  55. Kristin

    October 20, 2010 at 9:09 pm

    I made it tonight without the mushrooms and poached the chicken breasts in low sodium chicken broth. The dish came out a little dry. The flavor was yummy, but I am wondering what I could do to make it a little moister? I think I am used to casseroles like this being made when I was kid with the cream of mushroom soup and it came out with a little sauce.

    Also, can low-fat sour cream be substituted?

  56. Jodi

    October 12, 2010 at 5:29 pm

    It’s in the oven! I made the rice with chicken broth to give it a little more flavor. I also added brocoli. I was thinking of cooking up some butternut squash and pureeing it as a side. So far the uncooked product tastes awesome!!!

    • Jodi

      October 13, 2010 at 9:20 pm

      Oh my gosh…this was so awesome! loved it as well as my husband and two year old.

  57. Jessica

    October 12, 2010 at 12:33 am

    Loved this! I also avoid the canned soups, so this was so tasty and healthy! :) I made it with Soofoo grain/lentil mix. This will be perfect for the new baby meal I’ll be making for friends in a few weeks.

  58. Lorrie

    October 11, 2010 at 5:16 pm

    I used brown rice, peas and carrots and 2% cheese because it’s just what I had on hand…it was ok, but I bet the version here is better!

  59. Lori

    September 29, 2010 at 4:30 pm

    Dinner tommorrow night! Does anyone have any idea for sides? The cheese cauliflour? Would that go with it?

  60. Erin

    September 27, 2010 at 8:37 pm

    Made this tonight! I replaced the Mushroom with string beans, carrots, and broccoli and spiced it up a bit… Delish!! NO leftovers!

  61. Sarah@natural diabetic

    September 27, 2010 at 7:57 am

    This looks great! Making it for dinner tonight. Made your Moroccan chicken the other night and the family loved it!

  62. Barbie

    September 26, 2010 at 7:28 pm

    This was amazing! Great recipe!

  63. Susan

    September 26, 2010 at 5:30 pm

    Hi Catherine. Love, love, love your website. Are we all agreed that 350 degrees is the cook time?

    • catherine

      September 27, 2010 at 1:46 pm

      Yes so sorry for the confusion!

  64. jenny

    September 26, 2010 at 10:14 am

    Seeds of Change makes a wonderful wild rice and quinoa combo – think I’ll try it in this recipe!

  65. Sarah

    September 26, 2010 at 7:33 am

    With so many people trying not to cook with canned soups, could you make your own cream of mushroom/cream of chicken to then use in recipes that call for it? Not that you would want to do that all the time but just a thought. As for this recipe, it’s going in my rotation for sure! And I love the idea of trying it in the crockpot.

  66. Allyson

    September 25, 2010 at 7:40 pm

    This is good stuff! Made it with brown rice and everyone loved it. My 15 month old couldn’t get enough! Thanks again for another healthy, easy dish!

  67. Pretty. Good. Food.

    September 24, 2010 at 6:12 pm

    Mmmm, looks so good.

  68. Sara

    September 24, 2010 at 6:40 am

    I used Greek yogurt and baked it on 350 and it came out GREAT. One of my new favorite dishes!!

    • jackie

      September 24, 2010 at 2:45 pm

      Thanks for posting feedback Sara, I’m trying it with yogurt tonight and was glad to see it works :)

  69. Jen

    September 23, 2010 at 5:41 pm

    What temperature would you cook it at? I did not see the temp listed in the recipe and am currently mixing it now, lol

    • Beth

      September 23, 2010 at 10:48 pm

      I cooked mine at 350 for 20 minutes and it was perfect.

  70. Shannon

    September 22, 2010 at 7:56 pm

    This sounds great. To make it faster, I bought cooked wild rice in the pouches from Trader Joe’s. It’s on the menu tonight.

    • Kristin @ Heart of a farm girl

      February 4, 2014 at 7:58 pm

      or I always plan to make it the night after rice is a side dish… I use the leftover rice in it! Easy-easy!

  71. hope hardin

    September 22, 2010 at 7:39 pm

    can not wait to try this i already make one with the soup and its the only time my dh will eat mushrooms but i love you recipes and your site keep up the work.

  72. Kathy

    September 22, 2010 at 6:03 pm

    Can you freeze this before putting in the oven?

    • Angela

      November 19, 2010 at 8:40 pm

      Thank you so much for this recipe. It has become a regular for us made with leftover turkey. I double it and freeze without the sour cream and cheese in a Ziploc bag. It is such a hit. I have been adding veggies to the onion, mushroom mixture depending on what I have. So far, I have added chopped celery, carrot , zucchini and grated butternut squash with great results,

    • catherine

      September 23, 2010 at 3:52 pm

      Not sure if it would freeze well sorry :(

      • Ashley

        October 17, 2010 at 4:45 pm

        What about refrigerating the casserole overnight before baking it? I had this planned for dinner tonight but we have to do a family outing instead …

        • catherine

          October 18, 2010 at 2:46 pm

          Sure! sounds like a plan!

        • Ashley

          October 18, 2010 at 10:20 pm

          Did it! and it was excellent :)

  73. Marla

    September 22, 2010 at 3:54 pm

    can this be made in a crock pot?

    • Jessica

      September 23, 2010 at 4:24 pm

      How long and at what temperature would you do it at in the crockpot? Would you make any changes to the recipe?

    • catherine

      September 23, 2010 at 1:06 am

      I haven’t tried making it in a crock pot, but I think it would work!

  74. Gail

    September 22, 2010 at 3:53 pm

    This sounds great. I have been looking for alternatives to canned condensed soups such as cream of mushroom and also cream of chicken. Any ideas on the cream of chicken substitute would be very appreciated! So many yummy recipes require these soups and it makes it hard if you are trying to avoid cans (BPA in the lining of cans). I wish they made more soups in glass jars!

    • catherine

      September 22, 2010 at 4:07 pm

      I know! Thats why we made this recipe with sour cream – its so much healthier than the “cream of” cans!

  75. Erica

    September 22, 2010 at 3:40 pm

    I am with Mo, can we lose the mushrooms?

    • catherine

      September 22, 2010 at 4:07 pm


  76. Julie

    September 22, 2010 at 3:24 pm

    This looks delicious. Could I sub 2% Greek yogurt for the sour cream?

    • catherine

      September 22, 2010 at 4:08 pm

      The sour cream is much more creamy than the greek yogurt and I am afraid the flavors would not work as well as the sour cream. You can try and let me know how it is!

  77. Gemma

    September 22, 2010 at 2:58 pm

    we also have milk allergies (my son and I). we need a substitute too! I love this idea and want to try it!

  78. Jenn

    September 22, 2010 at 2:40 pm

    LOVE this idea!!

    I think I might try and make this, next week!!

    I just donated our wild rice to a food pantry. Will have to restock it.

  79. Amy

    September 22, 2010 at 2:32 pm

    I bet the mushrooms could be picked out when you serve the plates and the ones that don’t like them (me!) would never know.

  80. Michelle B

    September 22, 2010 at 2:26 pm

    I wonder, if Greek yogurt could be substituted for sour cream?

    • catherine

      September 22, 2010 at 4:16 pm

      The sour cream is much more creamy than the greek yogurt and I am afraid the flavors would not work as well as the sour cream. You can try and let me know how it is! :)

  81. Marina

    September 22, 2010 at 1:56 pm

    Made it with brown rice, everybody in my family loved it – comfort food.

  82. Gaby

    September 22, 2010 at 12:32 pm

    What would be a good substitute for the mushrooms? In my case, my daughter is the one who hates them!

    • catherine

      September 22, 2010 at 4:17 pm

      You can always leave it out or substitute with broccoli – or any other veggies your daughter loves :)

  83. Mo

    September 22, 2010 at 11:37 am

    Are mushrooms a MUST? My hubby HATES them. Also, what is a good wild rice? I have never tried making it I have always made white.

    • catherine

      September 22, 2010 at 4:19 pm

      You can always leave it out – Any wild rice is good – i used the trader jo’s brand :)

  84. Stacey

    September 22, 2010 at 9:16 am

    Looks yummy and like you I try to avoid traditional canned condensed soups and sometimes that makes it hard to make family favorites. I may use only 1 cup wild rice with 2 cups brown rice, as my kids have not been too keen on wild rice in the past.

  85. Lavanda

    September 22, 2010 at 9:00 am

    Any suggestions for substituting the Cheese & Sour Cream? We have milk allergies.

    • catherine

      September 22, 2010 at 4:22 pm

      You can always use vegan cheese and vegan sour cream :)