Name: Chicken Wild Rice Casserole with Cheddar Recipe
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups wild rice blend, uncooked; 1 1/2 lbs. chicken breasts or thighs, chopped into large bite size pieces; 1/4 tsp salt; 1/4 tsp pepper; 1/4 tsp paprika; 2 tablespoons olive oil, divided; 2 tablespoons unsalted butter, divided; 1 yellow onion, diced; 3 stalks celery, chopped; 3 carrots, chopped; 6 cloves garlic, minced; 8 ounces baby Bella/cremini mushrooms, sliced; 2 cups low sodium chicken broth; 1 tablespoon cornstarch; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1/3 cup flour; 2 cups milk; 2 teaspoons chicken bouillon (granulated, base or crushed cubes); 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons Worcestershire sauce; 1 tsp dried parsley; 1 tsp dried basil; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp pepper; 2 cups freshly grated sharp cheddar cheese, divided; 1/2 cup freshly grated Parmesan cheese; 3/4 cup panko breadcrumbs; 1 tablespoon butter

There's something about the cozy, cheesy goodness of a comforting casserole that just hits the spot, especially when it’s packed with tender chicken, hearty wild rice, and sharp cheddar. This Chicken Wild Rice Casserole with Cheddar Recipe is one of those soul-soothing dishes that I keep coming back to—rich, flavorful, and perfect for family dinners or meal prep magic.

In a light blue pot on a white marbled surface, there is a thick creamy stew with visible ingredients like orange carrot cubes, green celery pieces, white chunks of meat, and dark strips of wild rice mixed evenly throughout. The creamy base has a light beige color, speckled with herbs and spices. A wooden spoon is partially dipped into the stew, showing the rich texture and mix of different colors clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Wild Rice Casserole with Cheddar Recipe
Top Tip
How to Serve Chicken Wild Rice Casserole with Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Wild Rice Casserole with Cheddar Recipe

Why You'll Love This Recipe

I adore this Chicken Wild Rice Casserole with Cheddar Recipe because it strikes the perfect balance between creamy comfort and wholesome ingredients. It’s my go-to when I want something nourishing but also easy to throw together. Plus, the layers of flavor—from earthy wild rice to caramelized mushrooms and gooey cheddar—make it a crowd-pleaser every time.

Balanced flavors: The mix of savory chicken, sharp cheddar, and aromatic herbs creates a depth you’ll savor bite after bite.
Hearty and wholesome: Wild rice adds a chewy, nutty texture that feels hearty and satisfying without being heavy.
Make-ahead friendly: You can prep this casserole ahead of time and bake it when ready, making weeknights so much easier.
Customizable comfort: Whether you swap chicken parts or add veggies, it’s easy to adapt to your household’s tastes.

The image shows a close-up of a creamy rice dish served in a white bowl on a white marbled surface. The dish has multiple layers including wild rice mixed with orange carrot pieces, light green celery chunks, and brown mushrooms. The top layer is covered with a golden brown crispy crumb topping and small green parsley leaves scattered across. A golden spoon scoops some of the mixed ingredients, highlighting the creamy texture and varied colors of the vegetables and rice. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chicken Wild Rice Casserole with Cheddar Recipe plays a role in creating a delicious harmony. The chicken offers protein and richness, while the wild rice blend brings an irresistibly chewy texture that’s far more interesting than regular white rice. I recommend getting a wild rice blend, not 100% wild rice, since it cooks better and adds a nice mix of nutty flavors.

Flat lay of raw chicken breasts chopped into large bite-size pieces, a small mound of cooked wild rice blend, a diced yellow onion, three chopped celery stalks, three chopped carrots, six whole unpeeled garlic cloves, sliced baby Bella mushrooms, a handful of fresh dried parsley and basil herbs in small white bowls, a small white bowl with grated sharp cheddar cheese, a small white bowl with grated Parmesan cheese, a small white bowl with olive oil, a small white bowl with unsalted butter chunks, a small white bowl with milk, and a small white bowl with chicken broth, arranged symmetrically and balanced on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wild rice blend: Its nutty, earthy flavor and chewy texture stand up beautifully against creamy sauce and melty cheese.
Chicken breasts or thighs: I prefer thighs for juiciness, but breasts work just fine; seasoning them well before cooking adds great depth.
Yellow onion: Brings sweetness and complexity to the vegetable base for the casserole.
Celery and carrots: Aromatic veggies that make the casserole more vibrant and add subtle crunch.
Garlic: A must for that comforting, savory kick.
Baby Bella/cremini mushrooms: When caramelized, they add a deep, umami richness that elevates the whole dish.
Chicken broth: The base for the creamy sauce—low sodium is best so you can control the seasoning.
Cornstarch: Helps thicken the sauce, making it perfectly luscious without being gluey.
Flour and butter (for roux): Classic combo to thicken the sauce and give it body.
Milk: Adds creaminess to balance the flavors.
Dijon mustard and Worcestershire sauce: Tiny flavor boosters that add complexity and a subtle tang.
Cheddar cheese: Sharp and melty, it’s the star that brings everything together.
Parmesan cheese: Adds a nutty, salty hit to complement the cheddar.
Panko breadcrumbs (optional): Gives the top a crunchy golden crust, if you’re feeling fancy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I really enjoy this Chicken Wild Rice Casserole with Cheddar Recipe is how versatile it is. I often tweak it based on what’s in my fridge or to suit different occasions. You should definitely feel free to make it your own too!

Rotisserie chicken variation: When short on time, I swap the fresh chicken for shredded rotisserie chicken stirred right into the sauce—fast and delicious.
Vegetarian twist: Try swapping chicken broth for vegetable broth and adding hearty vegetables like roasted cauliflower or sweet potatoes for a comforting meatless meal.
Cheese swaps: I’ve experimented with mixing in smoked gouda or Monterey jack for a different flavor profile that’s still creamy and melty.
Herbs and spices: Feel free to adjust herbs or add a pinch of cayenne pepper for a subtle kick—customize it to your taste preferences.

Step-by-Step: How I Make Chicken Wild Rice Casserole with Cheddar Recipe

Step 1: Perfectly Season and Sear the Chicken

Starting with good seasoning is key. While your chicken pieces are on the cutting board, pat them dry to ensure they brown nicely. Toss with salt, pepper, and a bit of paprika for a subtle smoky note. Heat olive oil in your Dutch oven until shimmering, then add chicken in a single layer. Resist the urge to stir immediately; let it sear for a minute to develop that golden crust. Then stir and cook until the chicken turns opaque but isn’t fully cooked yet—it’ll finish cooking in the casserole.

Step 2: Sauté Your Veggies and Garlic Aromatics

In the same pot, add a bit more butter or olive oil if the pan looks dry from the chicken. Toss in your diced onions, carrot, and celery, sautéing until the onions turn translucent and soft. Then stir in minced garlic for about 30 seconds—just until fragrant but not browned. Spoon this veggie mixture out and combine with your chicken in a separate bowl to keep flavors distinct.

Step 3: Caramelize the Mushrooms for Maximum Umami

Now for a little magic—melt butter with a drizzle of olive oil in the pot over medium-high heat and add sliced mushrooms. Stir to coat them well and then spread them out in a single layer—don’t overcrowd! Let each side brown deeply without stirring too much. This step adds such a rich, earthy depth to your casserole. Once caramelized, scoop these mushrooms into your chicken and veggie bowl.

Step 4: Whisk Together the Cream Sauce

This sauce is where everything comes together. Whisk chicken broth and cornstarch in a bowl and set aside. Don’t wipe out your pot; melt butter and olive oil over medium heat, then whisk in flour to create a roux—cook for 2 minutes until golden and nutty. Gradually whisk in your broth/cornstarch mix and milk. Add Dijon, Worcestershire, chicken bouillon, and dried herbs. Stir frequently until it simmers and thickens to a creamy consistency. Remove from heat and stir in half the cheddar and all the Parmesan until melted and smooth.

Step 5: Combine and Prepare for Baking

Gently fold your chicken, veggies, mushrooms, and cooked wild rice into the sauce. Taste and adjust salt and pepper to your liking. Pour everything into your lightly greased casserole dish. Sprinkle the remaining cheddar evenly on top for that irresistible cheesy crust.

Step 6: Optional Panko Topping and Baking

For a crunchy topping, melt butter and olive oil in a skillet, toast panko breadcrumbs until golden brown, then scatter them over the cheese layer. Cover the casserole loosely with foil and bake at 350°F for 30-35 minutes until hot and bubbly. The result? A glorious blend of gooey cheese with a crisp, golden top that makes this recipe extra special.

Top Tip

From my experience, attention to texture and timing makes all the difference with this casserole. Let me share some of my kitchen-tested tips that help turn this recipe from good to unforgettable.

Cook wild rice blend properly: I always check the rice at the 25-minute mark—it can easily overcook and become mushy, so watch for that perfect chewy bite.
Don’t overcook chicken during searing: Chicken should just be opaque; finishing it in the creamy sauce keeps it juicy and tender.
Caramelize mushrooms in a single layer: Giving mushrooms time to brown without crowding creates incredible flavor depth.
Save the crispy panko topping for last: If you need to make ahead, hold off adding panko until just before baking to keep it crunchy.

How to Serve Chicken Wild Rice Casserole with Cheddar Recipe

Garnishes

I often sprinkle a handful of freshly chopped parsley on top after baking to add a bit of color and fresh flavor contrast to the rich casserole. Sometimes a few extra shreds of sharp cheddar go on just before serving for extra cheesiness!

Side Dishes

This casserole pairs beautifully with a crisp green salad tossed in a bright vinaigrette to cut through the richness. Roasted Brussels sprouts or garlicky green beans make excellent veggie sides as well, balancing the meal perfectly.

Creative Ways to Present

For a cozy holiday or special family meal, I’ve baked this casserole in individual ramekins and topped them with shredded cheese and panko crumbs for personal servings that feel extra special. It’s also lovely served family-style in a cast iron skillet for rustic charm at the table.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered or in an airtight container in the fridge, and they usually last up to 5 days for me. Reheating is simple and the casserole holds up well — it tastes just as comforting the next day.

Freezing

I’ve frozen this casserole several times by wrapping it tightly in plastic and foil, then thawing in the fridge for 24-48 hours before baking. The texture and flavors stand up remarkably well — just remember to add the panko topping fresh for best crunch.

Reheating

For reheating, I warm individual servings in the microwave or reheat the whole casserole in a 350°F oven covered with foil to keep it moist. Adding a little extra shredded cheese on top before warming can revive that melty goodness.

Frequently Asked Questions:

Can I use a different type of rice in the Chicken Wild Rice Casserole with Cheddar Recipe?

Absolutely! While wild rice blend adds a distinctive nutty flavor and chewy texture, brown rice is a great substitute if you prefer. Just be sure to cook it properly beforehand, as uncooked rice won’t bake well in the casserole. White rice is less ideal because it can become mushy.

Is it okay to use chicken thighs instead of breasts in this recipe?

Yes, using chicken thighs is actually my preference because they stay juicier and more flavorful during baking. Just chop them into large, even pieces so they cook uniformly. Chicken breasts are leaner but can dry out if overcooked, so watch the baking time carefully if you use them.

Can I prepare this Chicken Wild Rice Casserole with Cheddar Recipe ahead of time?

Definitely! This casserole is very make-ahead friendly. You can assemble it (without the panko topping if using), cover with foil, and refrigerate for up to 2 days before baking. Add the panko right before baking for the best crispy topping.

What’s the best way to reheat leftovers?

I find reheating leftovers in the oven works best to keep the casserole creamy and avoid drying out. Cover the dish with foil and bake at 350°F until warmed through, about 20-25 minutes. For single portions, the microwave works too—just cover lightly to keep moisture in. Adding a little extra cheese or a splash of milk before reheating helps keep it nice and creamy.

Final Thoughts

This Chicken Wild Rice Casserole with Cheddar Recipe is one of those dishes that feels like a warm hug on a plate. It’s got a soulful depth of flavor and comforting textures that make it a staple in my kitchen, especially when I want a satisfying meal with minimal fuss. I hope you enjoy making it as much as I do — it’s a recipe worth keeping in your regular rotation!