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Easy Cozy Chicken and Wild Rice Casserole Bake

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A warm, creamy, and deeply comforting one-dish bake featuring tender chicken, nutty wild rice, and a rich, velvety sauce. Perfect for a cozy weeknight dinner, this casserole comes together in about an hour with simple pantry ingredients.

Ingredients

Scale
  • 1 box (6 oz) long-grain and wild rice mix (e.g., Uncle Ben’s)
  • 1.5 lbs boneless, skinless chicken thighs (or breasts)
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream (full-fat preferred)
  • 1/2 cup chicken broth (low-sodium)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/2 cup French fried onions (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Cook the wild rice mix according to package directions, but reduce cooking time by 2 minutes so it’s slightly al dente. Drain any excess liquid and set aside.
  2. While rice cooks, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until onions are translucent and vegetables have softened. Add minced garlic and cook for 1 minute until fragrant.
  3. Push vegetables to the side of the skillet. Season chicken thighs with salt and pepper, then add to skillet. Brown for 3-4 minutes per side until golden. Remove chicken to a plate and cut into bite-sized pieces.
  4. In a large bowl, whisk together cream of mushroom soup, sour cream, chicken broth, dried thyme, dried rosemary, and black pepper. Stir in cooked rice and sautéed vegetables until well combined.
  5. Pour half of the rice mixture into a greased 9×13-inch baking dish. Top with bite-sized chicken pieces. Pour remaining rice mixture over the top and spread into an even layer.
  6. Cover the dish with foil and bake for 30 minutes.
  7. Remove foil. If using, sprinkle shredded cheddar cheese and French fried onions over the top. Return to oven, uncovered, and bake for another 10-15 minutes until cheese is bubbly and topping is golden brown.
  8. Let casserole rest for 5-10 minutes before serving. Ensure internal temperature of chicken reaches 165°F (74°C).

Notes

For gluten-free, use certified gluten-free rice mix and cream of mushroom soup. For a vegetarian version, skip chicken, double vegetables, add chickpeas or lentils, and use vegetable broth. To make ahead, assemble without topping, refrigerate up to 24 hours, then add 10-15 minutes to covered baking time. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: chicken casserole, wild rice casserole, comfort food, easy dinner, one-dish meal, creamy casserole, weeknight dinner

Find it online: https://sweetstirring.com/easy-cozy-chicken-and-wild-rice-casserole-bake/