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Creamy Chicken Wild Rice Casserole with Crispy Parmesan Topping

A single serving of creamy chicken wild rice casserole with a golden, crispy topping on a white plate.
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This recipe delivers the ultimate comfort food dinner: a hearty, creamy chicken wild rice casserole layered with tender chicken, mushrooms, and topped with a crisp Parmesan crust. It is a satisfying, easy family favorite perfect for weeknights.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the wild rice blend according to package directions using the chicken broth as the liquid. Once cooked, set aside.
  3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
  4. Add the sliced mushrooms to the skillet and cook until they release their moisture and brown slightly, about 7 to 10 minutes.
  5. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
  6. Slowly whisk in the half-and-half until the mixture thickens slightly. Stir in the cream of chicken soup, thyme, pepper, and salt. Bring the sauce to a gentle simmer.
  7. Remove the skillet from the heat. Fold in the cooked chicken, the cooked wild rice, and the frozen peas. Mix until everything is evenly coated.
  8. Pour the mixture into the prepared baking dish. Sprinkle 1/4 cup of the Parmesan cheese evenly over the top.
  9. In a small bowl, combine the Panko breadcrumbs, the remaining 1/4 cup of Parmesan cheese, and the melted butter. Sprinkle this topping mixture over the casserole.
  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 rotisserie chicken to make this an even quicker weeknight chicken dinner.
  • For a make ahead casserole, assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a cheesier casserole, add 1/2 cup of shredded cheddar cheese into the filling mixture before topping.

Nutrition

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