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!

[amd-recipeseo-recipe:658]

comment on this post

Chicken And Wild Rice Casserole (Serves 4)

Prep Time: 10 mins Cook Time: 20 mins

egg free

nut free

Ingredients

  • 1 Tbsp plus 1 Tsp Olive Oil
  • 1 small onion, diced
  • 1 Cup Mushrooms, sliced
  • 1 Tsp kosher salt
  • 1/2 Tsp Garlic Powder
  • 1 Lb 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)

Preparation

1. Preheat oven to 350 F.

2. Place 1 tbsp of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.

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. Remove the mushroom mixture and place in a bowl.

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. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.

7. Bake for 20 minutes.

8. Serve.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. 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. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

60 comments

  • Aisa

    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:)

    leave a comment

  • Leah

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

    leave a comment

    • Catherine

      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 :)

      leave a comment

  • Becky

    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.

    leave a comment

  • Kimberly

    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.

    leave a comment

    • Kimberly

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

      leave a comment

  • Mirella

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

    leave a comment

  • Karen

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

    leave a comment

  • pnbplus1

    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.

    leave a comment

  • Megan

    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!!\" :D

    leave a comment

  • Kieth Haynes

    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.

    leave a comment

  • Gsu1999

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

    Thanks!

    leave a comment

    • Meghna

      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.

      leave a comment

  • Sabrina

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

    leave a comment

  • Mushroom Spores

    <strong>mushroom spores...</strong>

    [...]Chicken &amp; Wild Rice Casserole | Weelicious ??? - Fast, Easy &amp; Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![...]...

    leave a comment

  • joyful8581

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

    leave a comment

  • Karen

    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.

    leave a comment

  • Amy

    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!

    leave a comment

  • Wendy

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

    leave a comment

  • Shelby

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

    leave a comment

    • Catherine

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

      leave a comment

  • Erica

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

    leave a comment

    • Catherine

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

      leave a comment

  • Kate

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

    leave a comment

  • Rebecca

    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.

    leave a comment

  • Becchamber

    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?

    leave a comment

    • Heatherc

      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!

      leave a comment

  • Rachel

    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!!

    leave a comment

  • Jen

    this was AWESOME!

    leave a comment

  • Shelley

    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.

    leave a comment

  • Mary

    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!

    leave a comment

  • JL

    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.

    leave a comment

  • Tracy

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

    leave a comment

  • Samantha Hooper

    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.

    leave a comment

    • Tracy

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

      leave a comment

  • Charissa

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

    leave a comment

    • Catherine

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

      leave a comment

  • Shelby

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

    leave a comment

  • Wendy

    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

    leave a comment

  • Muffins Galore Butterbees And Bumbleflies

    [&#8230;] Tried this recipe for Chicken and Rice Casserole for dinner and it was really good.  Served with carmel carrots.  She missed out.  Our deal was [&#8230;]

    leave a comment

  • Slow Cooker Smoked Sausage Chicken Cassoulet Recipe Jeanette&#039;s Healthy Living

    [&#8230;] Cheesy Butternut Squash Enchiladas Dishin &amp; Dishes: Black Bean Enchilada Pie Weelicious: Chicken Wild Rice Casserole Dishing with Divya: Chicken Mushroom and Black Bean Tortilla Casserole Taste With The Eyes: Paella [&#8230;]

    leave a comment

  • Black Bean Enchilada Pie Dishin &amp; Dishes

    [&#8230;] Cheesy Butternut Squash Enchiladas Dishin &amp; Dishes: Black Bean Enchilada Pie Weelicious: Chicken Wild Rice Casserole Dishing with Divya: Chicken Mushroom and Black Bean Tortilla Casserole Taste With The Eyes: Paella [&#8230;]

    leave a comment

  • 11 Super Casserole Recipes For Super Bowl Feast Blue Apron Blog

    [&#8230;] Living: Smoked Sausage Chicken Cassoulet Dishin &amp; Dishes: Black Bean Enchilada Pie Weelicious: Chicken Wild Rice Casserole Dishing with Divya: Chicken Mushroom and Black Bean Tortilla Casserole Taste With The Eyes: Paella [&#8230;]

    leave a comment

  • Menu Today &raquo; Blog Archive &raquo; The New Age Of Casseroles — Comfort Food Feast

    [&#8230;] Kitchen: Cheesy Butternut Squash EnchiladasDishin &amp; Dishes: Black Bean Enchilada PieWeelicious: Chicken Wild Rice CasseroleDishing with Divya: Chicken Mushroom and Black Bean Tortilla CasseroleTaste With The Eyes: Paella [&#8230;]

    leave a comment

  • Kristin Heart Of Farm Girl

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

    leave a comment

  • New Age Of Casseroles — Comfort Food Feast Sheknowslatino

    [&#8230;] Cheesy Butternut Squash Enchiladas Dishin &amp; Dishes: Black Bean Enchilada Pie Weelicious: Chicken Wild Rice Casserole Dishing with Divya: Chicken Mushroom and Black Bean Tortilla Casserole Taste With The Eyes: Paella [&#8230;]

    leave a comment

  • Kasey

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

    leave a comment

  • otoole44

    Was very yummy!!

    leave a comment

  • Ambs

    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.

    leave a comment

  • Erin

    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!

    leave a comment

  • Erin

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

    leave a comment

  • Claire

    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!

    leave a comment

  • Arroz Con Pollo Casserole &laquo; The Heritage Cook ®

    [&#8230;] Pastitsio: A Delicious Greek Pasta Casserole (gluten-free)Virtually Homemade: Tamale PieWeelicious: Chicken Wild Rice CasseroleHaute Apple Pie: Tex Mex Spaghetti Squash CasseroleDomesticate Me: Baked Orzo with Turkey Sausage, [&#8230;]

    leave a comment

  • Tex Mex Spaghetti Squash Casserole

    [&#8230;] A Delicious Greek Pasta Casserole (gluten-free) Virtually Homemade: Tamale Pie Weelicious: Chicken Wild Rice Casserole Domesticate Me: Baked Orzo with Turkey Sausage, Broccolini and Fontina FN Dish: 5 Hearty [&#8230;]

    leave a comment

  • Shrimp And Grits In Mini Cast Iron Skillets Taste With The Eyes Taste With The Eyes &#8226; Where The Image Is Meant To Titillate And Inspire The Cook

    [&#8230;] A Delicious Greek Pasta Casserole (gluten-free) Virtually Homemade: Tamale Pie Weelicious: Chicken Wild Rice Casserole Haute Apple Pie: Tex Mex Spaghetti Squash Casserole Domesticate Me: Baked Orzo with Turkey [&#8230;]

    leave a comment

  • Hearty Casseroles Ready To Warm You Up — Comfort Food Feast ShoutYourSite

    [&#8230;] A Delicious Greek Pasta Casserole (gluten-free) Virtually Homemade: Tamale Pie Weelicious: Chicken Wild Rice Casserole Haute Apple Pie: Tex Mex Spaghetti Squash Casserole Domesticate Me: Baked Orzo with Turkey [&#8230;]

    leave a comment

  • Baked Artichoke Risotto With Radicchio The Wimpy Vegetarian

    [&#8230;] A Delicious Greek Pasta Casserole (gluten-free) Virtually Homemade: Tamale Pie Weelicious: Chicken Wild Rice Casserole Haute Apple Pie: Tex Mex Spaghetti Squash Casserole Domesticate Me: Baked Orzo with Turkey Sausage, [&#8230;]

    leave a comment

  • Whitney

    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.

    leave a comment

    • McCord

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

      leave a comment

  • Lola Pierre

    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!

    leave a comment