Chicken Wild Rice Casserole is one of those dinners I keep coming back to when I need something warm, filling, and easy enough for a busy weeknight. It is loaded with chicken, wild rice, mushrooms, and vegetables in a creamy sauce, then topped with buttery Ritz crackers because obviously the crispy topping is the best part. Using cooked chicken makes this even easier, especially when I have leftover chicken or grab a rotisserie chicken on the way home.
If casseroles are saving dinner at your house too, try my Caesar Dressing Chicken, Taco Bake, or Taco Cornbread Casserole next. They are all easy, filling dinners that work when everyone is hungry and I do not have the energy for anything complicated.
Stephanie’s Tips
• Rotisserie chicken is an easy shortcut and keeps you from having to cook chicken separately.
• Cook the rice before adding it to the casserole. Wild rice needs more cooking time and liquid than it will get in the oven.
• Do not skip cooking the mushrooms, onion, and celery first. You want them tender before the casserole goes into the oven.
• Crush the Ritz crackers into small crumbs, but do not turn them completely into powder. A little texture makes the topping better.
• If your casserole has been refrigerated before baking, it may need a few extra minutes in the oven.
Equipment
- Measuring cups and spoons
- Nonstick pan
- Wooden spoon
- Knife
- Cutting board
- 9 x 13 Casserole pan
- Can opener
- Mixing bowl
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Ingredients
- Long grain and wild rice mix: Using a flavored boxed rice mix gives you wild rice plus a seasoning packet, so you don't need to measure out a bunch of additional seasonings.
- Cooked chicken: Leftover shredded chicken works great here, but rotisserie chicken is my favorite shortcut when dinner needs to happen fast.
- Baby Bella mushrooms: Cook the mushrooms with the onion and celery before adding them to the casserole for a little extra heartiness.
- Cream of chicken soup: This creates the creamy base and helps hold everything together.
- Milk: Thins the cream of chicken soup enough to make the casserole creamy without becoming too thick.
- Ritz crackers: Crushed crackers mixed with melted butter give you that crispy, buttery topping.
See recipe card for all ingredients and directions.
Directions
Cook the long grain and wild rice according to the package directions using the chicken stock.
While the rice cooks, sauté the mushrooms, onion, and celery until tender.
Mix the cooked rice and vegetables with the shredded chicken, cream of chicken soup, and milk.
Spread everything into a greased 9 x 13-inch casserole dish.
Mix the crushed Ritz crackers with melted butter and sprinkle them over the top.
Bake until the casserole is hot and bubbly and the cracker topping is golden brown.
What Should I Serve With Chicken Wild Rice Casserole?
- Since the casserole already has chicken, rice, and vegetables, I usually do not add anything extra. If you want, you can serve it with a fresh green salad, Caesar salad, sautéed green beans, roasted broccoli, or broccoli salad.
FAQs (Because Life’s Too Busy for Guesswork)
Yes. Parmesan would be my first choice because it works really well with the chicken, mushrooms, and wild rice. Sprinkle shredded Parmesan over the casserole before adding the cracker topping.
Yes. Spinach, kale, diced bell peppers, or even diced jalapeños can be added. For vegetables that release a lot of moisture, cook them with the onion and mushrooms before adding them to the casserole.
No. The rice needs to be cooked before it goes into the casserole. This recipe doesn't have enough liquid or baking time to properly cook the rice from dry.
Yes. Cooked cubed chicken works just as well. The texture will be a little different, but you do not need to make any other changes to the recipe.
Yes, and this is probably the easiest way to make this casserole. Remove the skin and shred the meat before measuring out the 3 cups needed for the recipe.
What are substitutions that I can make?
- Chicken stock: Chicken broth also works. You can also make broth using chicken bouillon and water.
- Olive oil: Avocado oil works just as well for sautéing the vegetables.
- Onion: Yellow or white onion works well. A large shallot is another option for a milder onion flavor.
- Baby Bella mushrooms: White button mushrooms can be used instead.
- Cooked shredded chicken: Use leftover chicken, rotisserie chicken, or cooked cubed chicken.
- Cream of chicken soup: A gluten-free cream of chicken soup can be used if needed.
- Ritz crackers: Use your favorite buttery cracker. For a gluten-free version, use gluten-free crackers.
How Should I Store Chicken Wild Rice Casserole?
- Store leftover Chicken Wild Rice Casserole in an airtight container in the refrigerator for 3 to 4 days.
- Reheat individual portions in the microwave in 45 to 60-second intervals until heated through.
- To freeze, allow the casserole to cool completely and transfer it to a freezer-safe airtight container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
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Chicken Wild Rice Casserole
Equipment
- Measuring cups and spoons
- Knife and cutting board
- 9 x 13 casserole pan
- Nonstick spray
- Medium Saucepan
- Large skillet
- Small Mixing Bowl
Ingredients
- 2 1/4 cups chicken stock
- 1 6 oz box flavored long grain and wild rice mix
- 1 tablespoon olive oil
- 1 medium onion diced
- 8 oz sliced baby Bella mushrooms
- 2 celery stalks diced
- 3 cups cooked shredded chicken
- 1 10.5 oz can cream of chicken soup
- 1 cup milk
- 1 cup crushed Ritz crackers
- 4 tablespoons salted butter melted
Instructions
- Preheat oven to 350°F and grease a 9x13 casserole pan with nonstick spray.
- Add the chicken stock, rice mix, and seasoning packet to a medium saucepan over medium-high heat. Reduce the heat to a simmer. Cover and cook for 20 minutes.
- Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and celery. Cook until the vegetables are tender, about 3-5 minutes. Stir in the rice, chicken, cream of chicken soup, and milk. Transfer to the prepared casserole pan.
- In a small mixing bowl, combine the cracker crumbs and butter. Sprinkle the mixture over the casserole.
- Bake for 30 to 35 minutes until golden brown and bubbly.
Notes
- Cook the rice before assembling the casserole.
- Rotisserie chicken is an easy substitute for cooked shredded chicken.
- Sauté the mushrooms, onion, and celery until tender, then add them to the casserole.
- Crush the Ritz crackers before mixing them with the melted butter.
- Store leftovers in the refrigerator for 3 to 4 days.
- Freeze completely cooled leftovers for up to 3 months.
- If baking the casserole straight from the refrigerator, allow a little extra baking time.
