Chicken-And-Wild Rice Casserole

A creamy, hearty dish the whole family will love, this chicken and wild rice casserole can be prepped ahead and frozen for a ready-to-heat weeknight meal. Nutty wild rice provides a sturdy base, while cream of mushroom soup, sour cream, and Cheddar cheese add richness to the filling. Chunks of cooked chicken bulk up the casserole, and water chestnuts and toasted almonds add a light crunch to contrast the creaminess of the dish.

Using a long-grain wild rice mix and toasted almonds in chicken casserole makes it just a little bit dressier, meaning this casserole is just as welcome for a quick meal as it is fit for company. Don't sleep on the variation ideas included below—seafood and sausage both make edexcellent complements to this satisfying, rice-based casserole.

Ingredients for Chicken-and-Wild Rice Casserole

To make this casserole, you'll need:

• Sliced almonds: Toasted for a crunchy, nutty topping.
• Fast-cooking long-grain and wild rice mix: Prepare as directed on the box for an easy and consistent casserole every time.
• Butter: Adds richness to the dish.
• Celery & onions: Provides a base of flavor.
• Chopped cooked chicken: Can be substituted with rotisserie chicken or leftover roasted chicken.
• Cream of mushroom soup: Adds an umami flavor and creamy texture to the casserole; can use cream of chicken soup if preferred.
• Chopped water chestnuts: The secret to adding crunch to any casserole.
• Sour cream: Provides a tangy creaminess.
• Milk: Helps moisten the filling.
• Salt & pepper: Seasons the casserole.
• Shredded Cheddar cheese: For a sharp, cheesy flavor in the filling, and a melty, cheesy topping.
• Fresh breadcrumbs: A soft topping for the casserole that crisps and toasts in the oven as it bakes. To make your own, lightly process bread (sans crusts) in a food processor until cut into small pieces.

How To Make Chicken-and-Wild Rice Casserole

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Preheat oven to 350°F. Bake almonds in a shallow pan until toasted, stirring halfway through.
• Step 2. Prepare rice according to package directions.
• Step 3. Melt butter in a large skillet; add celery and onions and sauté until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
• Step 4. Bake at 350°F for 35 minutes. Sprinkle with remaining cheese and toasted almonds. Bake 5 minutes.
  

Variations for Chicken-and-Wild Rice Casserole

If you're looking to change up your routine, these variations keep the procedure of making the casserole the same, but change up the proteins and seasonings for wildly different results:

• Shrimp-and-Wild Rice Casserole: Substitute 2 lbs. peeled and deveined, medium-size raw shrimp (41/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk. 
• Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.
• Other ingredient swaps: This casserole can be made in a variety of ways, including topped with cornflakes or crushed, buttery crackers in the place of the breadcrumbs. You can also add cooked mushrooms to the mix, swap brown rice for the wild rice (but it will lose some of its nutty, hearty texture), add other types of cooked vegetables, or swap out the chicken for turkey or cubed ham.

What To Serve with Chicken-and-Wild Rice Casserole

This casserole is a satisfying meal all on its own, but pair with a side salad, roasted or steamed vegetables, or other favorite veggie sides for a complete meal.

How To Make Chicken-and-Wild Rice Casserole Ahead

To make this casserole in advance: Prepare as directed in Step 3, cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350°F for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes. 

How To Store and Reheat Leftover Chicken-and-Wild Rice Casserole

Wrap and store leftover casserole in the refrigerator for up to three days, or freeze up to three months. Thaw overnight in the refrigerator if frozen, then heat in a preheated 350°F oven until hot throughout before serving.

More Comforting Rice Casserole Recipes You'll Love

It's nice to mix it up sometimes. These rice-based casseroles will help you do just that:

• Chicken Casserole D'Iberville
• Mushroom and Thyme Chicken-Broccoli Casserole
  
• Buffalo Ranch Chicken-Broccoli Casserole
• Cheesy Broccoli-and-Rice Casserole
• Creamy Artichoke, Kale, and Rice Gratin
• Chicken-and-Rice Casserole
• Okra and Rice Casserole
• Cajun Shrimp Casserole
• Crispy Onion and Parmesan Chicken-Broccoli Casserole

Editorial contributions by Katie Rosenhouse.