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Creamy Chicken and Wild Rice Casserole

A serving of creamy chicken wild rice casserole topped with golden breadcrumbs and cheese on a white plate.

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This recipe provides instructions for a simple, creamy, and hearty chicken and wild rice casserole, perfect for a family dinner.

Ingredients

Scale
  • 2 cups cooked wild rice
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1/2 cup sliced mushrooms (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed butter crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked wild rice, shredded chicken, cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, frozen vegetables, chopped onion, mushrooms (if using), thyme, pepper, and salt. Mix until all ingredients are evenly coated.
  3. Pour the mixture into the prepared baking dish and spread it into an even layer.
  4. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the casserole mixture.
  5. Bake for 25 minutes.
  6. Remove the casserole from the oven and sprinkle the shredded cheddar cheese over the top.
  7. Return the casserole to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • You can cook the wild rice ahead of time to save preparation time.
  • For a richer flavor, substitute half of the chicken broth with dry white wine.
  • If you do not have butter crackers, use breadcrumbs mixed with 1 tablespoon of melted butter instead.

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