Just a few ingredients you can whip up a simple dish that anyone you serve it to will love. This wild rice chicken casserole is a delicious meal that works as a hearty main dish or leftover lunch. We've even made it easy by making substitutions so anyone can enjoy this meal!
This meal will be a lifesaver for those crazy busy nights you're running around. It tastes amazing and has a nice mild flavor. I love it for busy weeknights. It's a meal that stays on our rotation a lot along with our meatballs brown gravy and rice dinner. We love eating this meal with our garlic bread loaf or microwave bread.
Ingredients
You need just a few ingredients for this recipe. Get ready to grab some:
- cooked wild rice
- yellow onion
- cream of chicken soup
- cooked chicken, cubed
- frozen broccoli or green beans
- heavy whipping cream
- shredded mozzarella or provolone cheese
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and set aside.
- In a bowl, mix together the rice, onion, soup, chicken, vegetables, and cream. Pour into the greased pan. Bake for 20 minutes, then sprinkle cheese on top and cook for an additional 5-10 minutes until cheese is melted. Remove from oven and serve.
Substitutions
Anyone can (and should!) be able to enjoy this casserole. Here are a few simple fixes you can make:
- Gluten free: This recipe is naturally gluten free so you won't need to make any substitutions.
- Dairy free: You will want to use dairy free heavy whipping cream and dairy free cream of chicken soup. (We love Vivians!) You can also omit the cheese or use dairy free cheese.
- Vegan: You can make this a vegan wild rice casserole by using the dairy free substitutions listed above and use vegan diced chicken.
- FODMAP: simply substitute the onion for green onion in this recipe and use chicken broth and non dairy creamer or non dairy whipping cream in place the heavy whipping cream. You can keep the cheese.
Storage
The casserole can be stored in an airtight container in the fridge for several days. Reheat. You can also freeze this casserole for up to one month and thaw before reheating. Because the casserole has cream in it, the texture may change slightly.
Equipment
You will want to have a 9x13 inch casserole dish to make this recipe.
Frequently Asked Questions
Yes, you can substitute brown rice for wild rice if you prefer. However, keep in mind that the cooking time may vary, so adjust accordingly.
Absolutely! You can assemble the casserole ahead of time and refrigerate it until you're ready to bake. Just remember to add a few extra minutes to the baking time if the casserole is cold when you put it in the oven.
This creamy chicken and wild rice casserole pairs well with a side salad, steamed vegetables, or crusty bread for a complete and satisfying meal.
Wild Rice Chicken Casserole
Equipment
- 9x13 inch casserole dish
Ingredients
- 3 cups cooked wild rice
- ½ cup yellow onion, diced
- 1 10.5 ounce can cream of chicken soup
- 2 cups cooked chicken, cubed
- 1 ½ cups frozen broccoli or green beans
- ½ cup heavy whipping cream
- 1 cup shredded mozzarella or provolone cheese
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking pan and set it aside for later use.
- In a mixing bowl, combine the rice, onion, soup, chicken, vegetables, and cream until well mixed. Transfer the mixture into the greased pan.
- Bake the casserole for 20 minutes initially. Then, sprinkle cheese evenly over the top and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Once done, remove the casserole from the oven and serve it hot.
Leave a Reply