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Creamy Chicken and Wild Rice Casserole: Easy 30-Minute Dinner

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This creamy chicken and wild rice casserole is a quick, comforting weeknight dinner that comes together in just 30 minutes. Tender chicken, nutty wild rice, and a rich, creamy sauce make it a soul-warming meal perfect for busy nights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces (about 2 cups)
  • 1 cup uncooked wild rice blend (I prefer a mix of wild and brown rice for the best texture)
  • 2 cups chicken broth (low-sodium is best to control salt)
  • 1 cup water
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk (2% works, but whole milk is best for richness)
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1/2 cup sour cream (adds tang and creaminess)
  • 1 cup shredded sharp cheddar cheese (optional, but highly recommended for a golden top)

Instructions

  1. Cook the Rice and Chicken (15 minutes): In your large pot, combine the 1 cup of wild rice blend, 2 cups of chicken broth, and 1 cup of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the rice is tender and has absorbed most of the liquid. While the rice cooks, season your chicken pieces with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces in a sin…
  2. Sauté the Vegetables (5 minutes): In the same skillet you used for the chicken, add the remaining 1 tablespoon of olive oil. Add the diced onion, celery, and carrots. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant. Be careful not to burn the garlic.
  3. Make the Creamy Sauce (5 minutes): Reduce the heat to medium-low. Add the 3 tablespoons of butter to the skillet with the vegetables. Once it’s melted, sprinkle the 3 tablespoons of flour over the vegetables. Stir constantly with a whisk for about 1 minute. This cooks the raw flour taste out. Slowly pour in the 1 1/2 cups of milk and the 1/2 cup of heavy cream, whisking continuously. Keep whisking until the sauce thickens, about 2-3 minutes. It should be smooth and coat the back of a spoon. Remo…
  4. Assemble the Casserole (5 minutes): Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked wild rice, the cooked chicken, and the creamy sauce with the vegetables. Stir everything together gently until it’s well combined. Pour the mixture into your greased 9×13-inch baking dish and spread it into an even layer. If you’re using the cheddar cheese, sprinkle it evenly over the top.
  5. Bake (15-20 minutes): Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly golden. If you want a browner top, you can broil it for the last 1-2 minutes, but watch it closely so it doesn’t burn.
  6. Rest and Serve: Let the casserole rest for about 5 minutes before serving. This allows the sauce to set up a bit, making it easier to serve. The rice will continue to absorb some of the liquid, creating the perfect creamy texture.

Notes

Cook the rice first to avoid crunchy rice and a soupy mess. If the sauce looks too thick after adding sour cream, add a splash of milk. Let the casserole rest for 5 minutes before serving to allow the sauce to set. For a browner top, broil for the last 1-2 minutes.

Nutrition

Keywords: creamy chicken and wild rice casserole, chicken casserole, wild rice casserole, easy dinner, 30-minute meal, comfort food

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