Cheesy Chicken and Wild Rice Casserole

5 from 2 votes

Sharing our favorite chicken and rice casserole today!  Wait until you try this fabulous Cheesy Chicken and Wild Rice Casserole. It is comfort food at it’s best and the kids LOVE it.

chicken and rice casserole

Chicken and Rice Casserole

This chicken and rice casserole has been a family favorite recipe for years!  I am having a blast sharing some of my favorite Picky Palate recipes this summer. This one is from September 2010 and is a reader favorite. It is one of my most pinned Picky Palate recipes and works great as a freezer meal!  Note, you can used steamed white rice in place of the wild rice.  Works just fine!

Try my Cheesy Beef Enchilada Casserole too!  Follow Picky Palate on Instagram for daily recipe inspiration.

chicken and rice casserole

How To Make Chicken Rice Casserole

  1. Preheat oven to 350 degrees 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 2 cups cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional 1 1/2 cups cheddar cheese and bake for 25-30 minutes or until cheese is melted through.

chicken and rice casserole

Get them ready to saute…

chicken and rice casserolee

…..saute in a nice big pot.

chicken and rice casserole

add in both rices, seasonings and chicken. Prepare your cheese sauce then stir it into the rice.

chicken and rice casserole

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

chicken and rice casserole

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

chicken and rice casserole

  Enjoy!

Cheesy Chicken and Wild Rice Casserole
5 from 2 votes

Cheesy Chicken and Wild Rice Casserole

Course: Main Course
Cuisine: American
Prep Time 20 mins
Cook Time 30 mins
Servings: 8
Calories: 534kcal
Author: Jenny
Print Pin Rate

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion finely diced
  • 3 stalks celery finely chopped
  • 3 carrots peeled and diced
  • 2 tablespoons fresh minced garlic
  • 2 cups shredded cooked chicken breast
  • 2 cups steamed white rice
  • 16 ounces cooked wild rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups reduced sodium chicken broth
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups shredded cheddar cheese to top over rice

Instructions

  • Preheat oven to 350 degrees 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.
  • 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 2 cups cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional 1 1/2 cups cheddar cheese and bake for 25-30 minutes or until cheese is melted through.

Nutrition

Calories: 534kcal | Carbohydrates: 33g | Protein: 24g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 958mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4690IU | Vitamin C: 3.5mg | Calcium: 525mg | Iron: 1.4mg
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335 Responses
  1. Naomi Morse

    I’d like to sub a wild rice blend for the wild rice and white rice. Could you please tell me how much uncooked rice I should use? Thanks in advance!

  2. Teresa

    Honestly…hands down..THE BEST cheesy chicken and eild rice casserole I HAVE EVER TASTED!!!!!FIVE STARS to this terrific and super yummy recipe!! Thanks for sharing..my whole family LOVED IT!!!?

  3. KBraz

    Wow, we tried this recipe today and loved it! It is added to our list of favorite recipes. For the chicken I actually used canned chicken chunks that were easily shredded during cooking. I didn’t have garlic salt but added a dash of season salt and I added extra cheese on top! I made half the recipe and let my cheese on top get a little crispy! So yummy!!!

  4. Joan

    I have the same question as Krysta above regarding the amount of uncooked wild rice to use. I think I would prepare 8 oz. of wild rice to achieve 16 oz of “prepared”?

  5. Carol

    I’m not the best chef so I’d like to clarify a couple things to avoid a ruined dinner. Do I pre-cook the rice is before putting them with the vegetables? And do I do the same with the chicken? Thank you

  6. Kristin Jentgen

    This is one of my favorite recipes. I make it at least every other month ! I get confused by the ‘2 cups of cooked white rice’ and the 16oz of wild rice’ do you mean a whole 16 oz bag of cooked wild rice ?? or do you mean 2 cups like the white rice. The 2 different measurements throw me off…. thanks !

  7. Mona

    My family loves this recipe! The best part is, when I make it I know I am getting two meals from it that week, because I will use the leftovers and turn them into a super easy and delicious chicken and wild rice soup. I just make a white sauce, add chicken broth, dump in the leftover casserole and give it a good stir until it’s all broken up. It is the ultimate comfort food! Thanks for a great recipe!

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