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Cheesy Chicken and Wild Rice Casserole

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I LOVE Fall cooking and baking, so much delicious comfort food right?!  Wait until you try this fabulous Cheesy Chicken and Wild Rice Casserole.  It is comfort food at it’s best and the kids LOVED it.  Despite my 2 stinkers being nervous about the  “black looking” rice,  they took one bite and gobbled it down in no time.  With the kids back to school, it’s nice to have some hearty weeknight dinners….this one is delish!

I will say, go find yourself some wild rice like the one I found at Trader Joes.  It’s fully cooked and ready to be eaten once it’s warmed.  I use it for soups and a zillion other recipes.  If you don’t have Trader Joes near by, check your grocery store it’s absolutely worth it!  Worse case scenario…..use all white steamed rice :)

Here’s your line up :)

Dice your veggi’s

Get them ready to saute…

…..saute in a nice big pot.

add in both rices, seasonings and chicken.

Time to make the cheese sauce…melt your butter, add the flour, seasonings then whisk like crazy while stirring in your chicken broth :)

Add your cheese to the sauce then once melted pour into rice mixture….mmmm!

Transfer it all to a nice baking dish :)  xoxox Emile Henry.

Add some cheese on top and it’s time to bake!

Here is the gorgeous masterpiece you will find when your timer goes off :)  Enjoy!

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt



4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

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  1. 51

    […] 22, 2010 Filed under: Uncategorized — justalittlesomethingsweet @ 11:12 am i made this for dinner last night (and am currently eating the left overs right now). it is so […]

  2. 52
    Janet says:

    I am sitting here, eating this very recipe as I type… It is SO SO GOOD! I subbed Trader Joe’s brown rice in a pouch for the white rice but otherwise followed it. Yum!

    My husband keeps going back for seconds, and second seconds… Always the mark of a good recipe!

    Thank you!

  3. 53
    AmandaK says:

    This was GREAT! and smelled fantastic cooking…

  4. 54

    Jenny, this looks delicious. Hope your kids got over the “black rice.” Made me think of my own rice story: My mother liked to tell about the day I came home from second grade and announced that I had to take my lunch the next day because they were serving porcupine meatballs. She could not convince me that it was just ground beef and rice and NOT porcupine meat. I wasn’t taking a chance, though.

  5. 55
    Shelli says:

    I made this last night for dinner . . . we loved it! Used TJ’s frozen organic brown rice in lieu of the white rice and it was fab! Thanks especially for the “heads-up” on the prepared wild rice – such a huge timesaver during the busy week.

  6. 56
    Newlyyoung says:

    Awesome recipe! Can’t wait to try it! So glad I found you. As a die-hard food blog junkie, I think I have found my new favorite fix!

    One thing I thought you might want to note: “Veggies” is plural form. “Veggi’s” uses the possessive apostrophe s, which would only be appropriate if you were talking about a veggie’s taste, for example. If you were refering in plural possessive, it would be the “veggies’ color”, for example. :-)

  7. 57
    cheree says:

    Made this a couple of nights ago. Amazing. The cheese sauce really made the dish. It tastes even better as leftovers.

  8. 58
    Annie says:

    Made this last night and it was wonderful. We had so much I’m sending some over to my mom otherwise we would be eating this for a week (not that it is a bad thing).

  9. 59
    Jennifer says:

    This is amazing!! I needed a dish to make for a family who deserves a break…saw this and decided to try it out (and made one for our family at the same time!!). Will definitely use as my “gift” dish from now on!! They loved it and so did my family. I just found my mandolin blades (moved 6 months ago!) and made the carrots crinkle cut and the celery zig zag cut…it is so pretty!! Next time I will use the broccoli suggestion…good way to add in some more veggies. Thank you so much. I really enjoy following your blog.

  10. 60

    […] Walnut & Sage Ravioli Cheesy Chicken and Wild Rice Casserole Creamy Chicken Enchiladas Red Beans & Rice Chicken & Veggie Nuggets with Green Beans […]

  11. 61

    […] had leftover roasted chicken to use up so I made cheesy chicken and wild rice casserole with a few changes. I added spinach and mushrooms and also used a brown and wild rice mix instead. […]

  12. 62

    […] recipe is for wild rice cheesy chicken casserole which I got from the picky palate’s blog.  Trader’s has all your ingredients (you all […]

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  14. 64
    Amy McKillip says:

    Just finally made this tonight (rainy, blustery, dreary day) and all I can say is it smells AMAZING! THANK YOU for sharing this! I’ll be making this many more times!

  15. 65
    Julie B. says:

    We had this last night and 4 out of 5 of us loved it, though we’ll reduce salt and cheese next time. We were able to find a precooked wild rice that was canned (perhaps the reason for the saltiness) made by Canoe. Will try TJ’s next time. Thanks!

  16. 66
  17. 67
    Kimberly says:

    Just made this tonight, it was very yummy. Next time I think I’ll add broccoli to it. Thanks so much for the recipe. Looking forward to trying more :)

  18. 68

    […] mushy broccoli that seemed to be on everyone’s table years ago. Bad broccoli memories aside, this casserole brings on waves of nostalgia and seems perfect for a cold winter’s […]

  19. 69

    […] quick and easy for dinner and this casserole is very easy and really good! I of course found this recipe on Pinterest and it looked like a great cold weather dish to […]

  20. 70

    […] veggies        Thursday           – Cheesy Chicken and Wild Rice Casserole        Friday           – Coffee […]

  21. 71
    Annie B. says:

    I am looking for easy meals to make for after our little baby girl is born! And this looks yummy ! I am scheduled wed to be induced ! I am 41 weeks this saturday !

  22. 72
    rachael says:

    is the rice yall use that instant rice or do you just pre cook regular rice? this meal looks awesome!

  23. 73

    […] L: Sausage Rollups, fruit; D: Cheesy Chicken and Wild Rice Casserole Monday: Tomatillo Chicken Tacos Tuesday: Zuppa Toscana Wednesday: Creamy Baked Spaghetti with salad […]

  24. 74

    Thanks for the recipe! For those of us counting calories, do you happen to have the nutritional info for this dish?


  25. 75
    Pam O says:

    Can this Cheesy Chicken Wild Rice casserole freeze? I’d love to make several and take out when I need them.

  26. 76

    […] with jarred sauce. But I roasted a chicken yesterday, and it needed someplace to go. I had pinned* this recipe last week and it is bubbling away right now. The house smells so delicious, and I think it will be […]

  27. 77
    anna says:

    How many cups is the 16oz of cooked wild rice?

  28. 78
    Susan says:

    I made this and it is seriously good. I think I liked it better before it all went in the oven because everything was a wee little firmer, but it is very yummy. I also added some chopped sauteed mushrooms.

  29. 79
    Jess says:

    Don’t know if anyone else had this problem, but you didn’t specify in the ingredients or the recipe that the wild rice was pre-cooked. I notice now that you briefly mentioned it in the post, but since I wasn’t looking at the post but at the recipe when I went grocery shopping, and the recipe did specifically state to pre-steam the white rice, my rice was not pre-cooked. This was very frustrating when I got to that part and, out of confusion double-checked, and the only place I could find that said it was the photo of the Trader Joe’s rice. The wild rice will take over an hour to cook. I would think a cooking blog would be sure not to overlook such important details. Now the rest of my stuff will have to “simmer” for a good hour and a half while the rice cooks.

    • 79.1
      Shannon says:

      I had no problem. It says right in the post… “I will say, go find yourself some wild rice like the one I found at Trader Joes. It’s fully cooked and ready to be eaten…” The comment is right above the picture of the ingredients. Also, in the recipe it says to use prepared wild rice.
      Did you not know that wild rice takes a long time to cook?

    • 79.2
      lisa h. says:

      I bought some stove top rice a roni kind and it took 25 min to cook on the stove (the 16oz box).

      • lisa h. says:

        actually my box was like 4.2 oz, about 2 cups prepared wild rice (I think it was plenty) plus 2 cups of prepared white rice.

  30. 80
    Melissa says:

    Do you happen to have the nutritional information on this yummy looking casserole? Thanks.

  31. 81

    […] Cheesy Chicken & Wild Rice Casserole […]

  32. 82
    Shannon says:

    Hi there! I just found this recipe on Pinterest yesterday and knew I had to try it immediately! Let me tell you, I just finished eating my second helping of it and all I can say is oh my word, it’s good!
    Thanks for a fabulous recipe. I’ll most definitely be making it again!

  33. 83
    Ashley` says:

    Found your recipe on Pintrest and it looked great. My family is vegan so I made a vegan version of it and it was fantastic. I’ll be posting my vegan version on my blog and will link back to your original recipe. Thank you for the inspiration!

  34. 84
    Tara says:

    This was delicious! I made it for a picky 10 year old and teenager while I was babysitting. Everybody loved it and wanted it for leftovers the next day!

  35. 85
    lisa h. says:

    Made this today, VERY GOOD! my kids LOVED it (they love nothing I make)! thanks!!

  36. 86

    I’ve seen this multiple times on pinterest! Excited to try it for dinner tonight!

  37. 87
    Jennifer Cook says:

    I made this for my family tonight. It was labor intensive (about an hour of prep), but we are a family of four and we only ate a quarter of it. My two year old ate hers and the rest of her sister’s. Hubby had seconds. Definitely a winner. I can see making this for a new mom or grieving family. We’re eating it again tomorrow and freezing the other half. I think it will reheat well. Thanks for the recipe!!!! :)

  38. 88

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  39. 89
    Ashley Campbell says:

    This looks delicious! I’m curious to know if you have thought of a way to make this lighter? I think “skinny” is the new word :)

    • 89.1
      Jenny says:

      Hi Ashley, you could certainly play around with “light” ingredients. I am definitely not a “skinny” blog as you can see from my recipes :)

  40. 90
    Jennifer A says:

    I made this tonight, and came up with one addition: I topped it with French’s Fried Onions for the last ten minutes of the baking time. Holy deliciousness!! I can also think of other ways to use just the cheese sauce portion of this recipe! Thank you so much for this great recipe! :)

  41. 91

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  42. 92
    Coley says:

    Just made it tonight for my family and we all gobbled it up! Thanks for the recipe. (I came across it on Pinterest).

  43. 93
    Jan Elkins says:

    This was a lucky find. Cannot wait to try Cheesy Chicken and Wild Rice Casserole. LOVE wild rice. LOVE Trader Joes.

  44. 94
    Krysta N. says:

    I’m wanting to make this tomorrow night but have a quick question. I have uncooked wild rice in abundance, but I’m guessing the weight is different between uncooked and cooked (and I don’t have a kitchen scale anyway). SO, do you have a rough amount in cups of how much cooked rice to use? I scanned the comments on this page and aside from someone mentioning using brown rice and reducing the amount to 3 cups I really don’t have a good jumping off point to estimate it…I’ll make something work, but I’d appreciate a response from someone who’s made it before I try tomorrow if possible. :)

  45. 95
    Laurie says:

    I’m thinking of freezing it and didn’t see how any one else was going to freeze it in the comments—would you freeze it before you added the cheese to the top or does it not matter? I’m having a baby in a few months and want to stock up the freezer! This recipe looks great!

  46. 96
    Emily says:

    I found this recipe through pinterest and made it tonight. SO GOOD. I can’t stop thinking about it. I love the flavor the wild rice adds. Thank you for sharing!!!!

  47. 97

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  50. 100
    Laura says:

    This sounds great! Could I use quinoa instead of rice? Would it taste as good and do i cook rice before then add? Thank you!!

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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