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Creamy Chicken Wild Rice Casserole with Crunchy Parmesan Topping

Close-up of a scoop taken from a creamy chicken wild rice casserole topped with golden brown crispy breadcrumbs and peas.
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This hearty, creamy chicken wild rice casserole brings bold, savory comfort to your table. It is an easy weeknight chicken bake, topped with a crisp, cheesy crust.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 2 cups cooked chicken breast, shredded or cubed
  • 1 cup cooked wild rice blend
  • 1 (10.5 ounce) can cream of chicken soup (low sodium preferred)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup frozen peas
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and mushrooms. Cook until softened, about 5 to 7 minutes.
  3. Add celery, thyme, salt, and pepper to the skillet. Cook for 2 more minutes.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Stir in the cream of chicken soup, chicken broth, heavy cream, and sour cream. Bring the mixture to a gentle simmer, stirring until the sauce thickens slightly.
  6. Remove the skillet from the heat. Fold in the cooked chicken, cooked wild rice, frozen peas, and 3/4 cup of the cheddar cheese. Mix well to combine all ingredients.
  7. Pour the chicken and rice mixture into the prepared baking dish, spreading it evenly.
  8. In a small bowl, combine the Panko breadcrumbs, remaining 1/4 cup cheddar cheese, Parmesan cheese, and melted butter. Mix until crumbly.
  9. Sprinkle the topping evenly over the casserole mixture.
  10. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  11. Let the casserole rest for 5 minutes before you serve it.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for this recipe to save time on busy weeknights.
  • For a gluten free wild rice option, substitute the flour with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, added at the end of step 4.
  • You can assemble the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://epicureempire.com/chicken-wild-rice-casserole-recipe/