Cheesy Chicken and Wild Rice Casserole

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

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
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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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chicken and rice casserole

 

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332 Responses
  1. Karen

    Here is probably a simple question that I should know the answer too…what is the best way you have found to pre cook chicken for dishes like this. I tend to dry the chicken out so I would love to hear how you do it.
    THANKS!

    1. Hi Karen,
      This is a great question.

      I LOVE cooking my chicken in my pressure cooker, but not everyone uses one. You can bake your chicken in a baking dish with chicken broth at the bottom covered with foil. I have found this to be a great way to keep the chicken from drying out.

      Use your crock pot too. Add some chicken broth and cook it on low for 6 hours, it will be fabulous 🙂

      Hope this helps.

      Jenny

    2. Kasey

      Not sure if someone suggested this, but I always use a rotissier chicken. You should have enough for this recipe and then left over for sandwiches, another dinner recipe or chicken salad!

  2. Julie

    We had this for dinner tonight. It was delicious! Everyone loved it including my two year old. It was fun to make too! This one is a keeper! Thanks!

  3. Yummo! Will be making this tomorrow night…sadly our nearest TJ’s is 50 minutes away, and no time to run there tomorrow, so will be cooking the brown rice from scratch…:)

  4. renee-ashley

    girl this look amazing im planning n making this, but my dad is allergic to onion is there a substitute i can use or is the onion just for a little taste

  5. Kim in MD

    This looks fantastic, Jenny! What a fabulous, Fall dish. I love that Trader Joe’s sells cooked wild rice- I will have to look for it! I also love the tip about cooking chicken breasts in the crockpot with some chicken broth. I have never done that before but will definately try it! Thanks!

  6. Rebecca

    This recipe looks delicious! I headed to TJ”s today and bought the wild rice, but forgot to get white rice… do you think it would be okay to add extra wild rice instead of the white rice? Also, do you prepare the wild rice as directed on the package, or just add straight from the package since you will be eventually cooking it?
    I love your blog and all the wonderful recipes. Keep ’em coming.

  7. Melissa

    I’m planning to make this tonight for me and the boy — I anticipate half of it will be gone the way he eats 😉 I’m going to do all brown rice (reduced to 3 cups) and add a cup of broccoli. So excited about cooking this dinner!

  8. I made this last night and wow is it delish! I used a brown and wild rice mix and it worked really well! I’m excited to have the leftovers for lunch. 🙂

    This is my go-to site when I’m searching for recipes. They are all fabulous! THANK YOU for sharing!

      1. Alicia

        I’ve frozen them before when I’ve gone out of town for the hubby to eat. I keep the cheese off the top, and he’ll add it towards the end of cooking. He says it turns out the same. I freeze them in smaller portions and he microwaves them, but I’m sure it would work. You’d just need to test out the cooking times.

  9. Doni

    I was on a health food kick a while ago, and purchased Uncle Ben’s Ready Rice, in Brown and Wild Rice. But I never found any reason to use it until last night when I made this casserole! 🙂 I barely had enough left to put in a Tupperware to bring to work today! Thanks for your super family-friendly recipes!

  10. Nyla

    Yum! Made this for dinner tonight & it was delish! I typically avoid any recipe with the word casserole it in but we loved this! I added some broccoli & a yuke to the vegis. Love your blog! Thanks!

  11. This would make an amazing take along dish. My kids would probably have the same reaction to the wild rice. I usually pick up a couple of roasted chickens at Costco for sandwiches and stuff during the week, this dish would be perfect to utilize the chickens as well.
    Thank you for sharing. Btw your pics are amazing!

  12. sarah

    Yummy! Made it tonight for my kids and their friends. It was a big big hit and my 5 year old wants it packed in his lunch in his thermos tomorrow. That’s saying something!

  13. 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!

  14. 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.

  15. Shelli

    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.

  16. Newlyyoung

    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. 🙂

  17. Annie

    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).

  18. Jennifer

    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.

  19. Amy McKillip

    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!

  20. Julie B.

    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!

  21. Kimberly

    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 🙂

  22. Susan

    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.

  23. Jess

    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.

  24. Jess

    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.

    1. Shannon

      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?

      1. lisa h.

        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.

  25. Shannon

    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!

  26. 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!

  27. Tara

    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!

  28. Jennifer Cook

    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!!!! 🙂

  29. Ashley Campbell

    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 🙂

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

  30. Jennifer A

    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! 🙂

  31. Krysta N.

    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. 🙂

  32. Laurie

    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!

  33. 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!!!!

  34. Laura

    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!!

  35. hello! this recipe sounds delicious! i was just wondering if i could sub the white rice with brown or what was the reasoning for using white? will it throw off the flavor? can’t wait to try this! thank you!

  36. Kelly

    Made this tonight. It’s really good! I accidentally bought the uncooked wild rice from TJs, so that added some cook time! Made the rices and chicken the night before and everything else the day of. Something to note, it takes a while for it to cool off.

  37. Theresa

    I made this today for the first time. Unfortunately, Trader Joe’s no longer carries the precooked wild rice. But, I used their brown rice medley and basmati rice medley. I cooked the rice the day before so that it wouldn’t be too gummy and to save time. Waiting for it to come out of the oven. Thanks for a great recipe.

  38. Jamie

    I have no TJs… sad but true… If I am making sense of the recipe, I would need about 2C. wild rice? Same amt as white?? Thanks!

  39. Lauri

    I just made this a few nights ago and it was delicious! My family really liked it. I added a can of black beans, but otherwise followed the recipe. I will definitely be making this again. Thanks for the recipe

  40. Vicki

    I wanted to make this tonight but unfortunately, my Trader Joe’s discontinued the cooked wild rice…………….

  41. Michelle Lubbers

    I had something like this at a potluck on Sunday with the addition of mushrooms, looking forward to trying it. It would be nice if I could master this rice cooking thing too {smile}.

  42. I don’t think I’ve ever commented on this yet, but I wanted to let you know how much me and my family LOVE this recipe. My daughter is going to be 2 in August and she DEVOURS this casserole. It’s so delicious! I’ve also made it for a few friends who have babies recently and it’s a huge hit. So thank you!

  43. I featured this recipe on my blog tonight at richestoragsbydori.blogspot.com. Great recipe. I linked the recipe back here so they would have to come to your site to get it. Thanks for sharing such a great recipe.

  44. Oh heck yeah! I am TOTALLY making this! My husband is CRAZY for wild rice. Seems like all the chicken and rice recipes out there use yucky condensed soup. This is much more like it! Thanks for sharing!

    1. heather

      got most of the ingredients today to try this. they don’t seem to have the prepared wild rice at tj’s anymore. i do realize this post is from almost two years ago, though 🙂

  45. Jane

    This is an amazing recipe. My husband absolutely loved it. I added a little worstershire and red-hot to the sauce. Very flavorful.

  46. alex

    The ads do print. I know it says it doesn’t but they do. Fortunately i caught them in preview before printing and specified only page 1.

    1. heather

      i didn’t find any at tj’s, but you can find it at some other grocery stores. the first time i made it, i used uncle ben’s long grain & wild rice in a box (very good seasonings) and it was unbelievabley good! since i’ve now found some already cooked wild rice, i will use that tonight.

      1. heather

        i’ve seen it a couple of places, but the prepared wild rice i used tonight was from target – archer farms brand, 8.5 oz. pouch.

  47. YUM! Thanks for sharing. We had it for dinner and it was so good. Had a great flavor and was so filling. I wouldn’t change anything about it. Thanks again!!

  48. I made this casserole tonight, and it was quite good. But here’s an idea: I was wandering through the kitchen hours later, and I decided I wanted a second helping. On a whim, I put a couple of scoops of the casserole into a bowl, then thinned it to a desirable consistency with some leftover chicken broth (from poaching the chicken) and popped it in the microwave to reheat. When it was hot, I added a big splash of half and half and some extra salt and pepper, and it had magically tranformed into the yummiest cheesy chicken and rice soup! This casserole recipe makes SO MUCH, that this is one way to transform the dish and compel your family to keep eating it–or to take it for lunches during the week. 🙂

  49. Tami

    I loved loved loved this dish! I have no complaints and my hubby ate it all up but I will warn you that it takes quite a bit of prep time. I had all 4 of my burners going…One for the plain rice, one for the wild rice, one for the vegetables and one for the cheese sauce! It was a rush to the finish line but well worth it. It looks like a very simple and easy recipe, which it is, it just requires a lot of multitasking! Thank you for such a delish recipe! I will make this again on a non-work day as its too much for me after a long day of work!

  50. Christine Kasten

    This turned out amazing! I used the leftovers from a baked chicken the night before. Mostly dark meat left. Threw it in the crock pot with some water and let it cook all morning and after noon. Peeled the meat off and used a couple cups of the chicken stock left. Followed the recipe as is except I left out the celery because I didn’t have any in the fridge. Oh, and I used brown rice instead. Turned out delicious! This would make a great pot luck dish. Thank you for a now stand by recipe!

  51. This was delicious. My 4-year old turned up her nose when she saw it but gobbled it up once she tried it. I have had wild rice in my cupboard forever and was happy to get to use it in such a yummy way. I used Costco rotisserie chicken breast for the shredded chicken. If I calculate based on 8 servings, this has 470 calories and 28 grams of fat per serving so I definitely wouldn’t consider it “healthy” food per say, but the wild rice, veggies, and lean chicken certainly make for a balanced meal 🙂

  52. Patti Porter

    If I cooked my own wild rice, how much of the cooked rice should I use in cups? Your recipe says 16 oz, but is that weight? Thanks for your help. I can’t wait to try this!

    1. Judy

      I used 1 cup of Lundberg wild blend rice and cooked it in 2 cups water–made about 3 1/2 cups cooked and I thought the amount was perfect along with the 2 cups white rice.

  53. Patti Porter

    If I cooked my own wild rice, how much of the cooked rice should I use in cups? Your recipe says 16 oz, but is that weight? Thanks for your help. I can’t wait to try this!

  54. Found this recipe via Pinterest and made it last night! It was delicious!! I don’t even have a Trader Joe’s within 300 miles of me, so I decided to try something else. I used Birds Eye Steamfresh Brown and Wild Rice with Broccoli and Carrots (very healthy and low in fat). It was out of this WORLD good with the cheese sauce, esp. since cheese is so good with broccoli! Plus I didn’t have to cook the other veggies. I recommend others try this if you don’t have a Trader Joe’s or any other type of wild rice available! YUM!!!

  55. ashlee

    Hey, this recipe looks awesome but I found it on punchfork.com where it was labeled as gluten-free… ? Do you have a flour substitution that you use but isn’t listed?

  56. Judy

    I made this two nights ago and it was a hit! I didn’t have access to pre-cooked wild rice, so I cooked 1 cup of Lundberg Wild Blend rice in two cups of water. Made about 3 1/2 cups of cooked rice. So used this plus 2 cups of cooked white rice, and it seemed to work out just fine. My husband loved this casserole and ate the leftovers happily! Would make a great dish to take over to a neighbor in need. Thank you so much for sharing!

  57. Heather

    I was wondering if you don’t have trader joes wild rice what would i need to do to regular wild rice that isn’t “fully cooked and ready”?

    1. Adrienne

      I wondered the same thing, but it does say “prepared” rice, so I went ahead and cooked both rices separately then added it. It came out great, not mushy at all.

  58. Adrienne

    I made this last night for my girlfriends..it was delicious. I would like to say that I found the “cheese sauce” to be abit dry so I added alittle extra broth, as well as the wild rice cooking liquid before it was totally absorbed into the rice. I only used one box of wild rice and one cup of steamed white rice and that was plenty. I couldn’t imagine what 32 oz of rice would be like, unless I am misunderstanding the quantity of rice this recipe is calling for. Overall, I would make this again, and again…it was that good! Thank you!! :o)
    P.S. for those who are not onion lovers, I grate my onion so that I don’t have the visual or texture issue, but still have the flavor!

  59. Hey friend, hope you & that precious little one are doing ok…
    Saw this on Pinterest & it’s exactly something I’ve been looking for. So happy when I clicked over to your site 🙂

    xoxo

  60. Sarah

    This recipe looks great and I can’t wait to make it! I was wondering if you need to cook the wild rice before you add it in or if you can add it in raw? Thanks for your help!

  61. I just made this for the second time in a week – but this time I learned my lesson. Instead of just one dish, like last time – I made three. One for tonight, one to freeze for after my baby arrives (due in two weeks) and another to take to a new momma friend. Wow. It is THAT GOOD. Yum, yum, yum! Thank you for sharing!

    1. ecameron0

      I am going to do the same thing today! I am due in 4 weeks and am working on getting things in the freezer for post-baby. I was wondering if this would freeze well. Good luck!

  62. I just made this for the second time in a week – but this time I learned my lesson. Instead of just one dish, like last time – I made three. One for tonight, one to freeze for after my baby arrives (due in two weeks) and another to take to a new momma friend. Wow. It is THAT GOOD. Yum, yum, yum! Thank you for sharing!

  63. miranda

    I’m a little confused. You only list 2 cups chicken broth under the cheese sauce, but it also says in the directions to add broth to the veggies when you add the rice and chicken.

  64. Kelli

    When you say ‘prepared wild rice,’ what do you mean? Do you just add the rice uncooked to the casserole since it’s a five minute type rice or do you cook the rice a roni skillet dinner and then add it to the casserole with all the cooked rice?

    This is probably a dumb question…I just don’t know what prepared wild rice is.

    Thanks!
    Kelli

    1. SheSarge

      Prepared Wild Rice means it is already cooked and probably in a pouch. Wal Mart sells prepared pouches of rice and things, but don’t know about wild rice. Hope this helps.

  65. Brianne

    Was your measurement of wild rice cooked, or dry? I bought 4 oz boxes of dry, but it says it makes 2 1/2 cups once cooked. Is the ratio of cooked white rice to cooked wild rice about 50/50?

  66. SheSarge

    Looks and sounds so good. Will be trying this out this week. going to store tomorrow to pk up some groceries to make. Looks Yummy! Thanks for Recipe.

  67. Ellen

    I made this last week and am making it again tonight to have for the week. My husband and I both LOVED it!
    A few changes: 1) I used a combo of dry wild rice and brown rice in a rice cooker in order to make it a bit healthier than using white rice– about a cup and a quarter of wild rice and a cup of brown rice (with roughly 4 cups of water to cook). 2) I did not use onion (and we didn’t even miss it) 3) added a bag of frozen broccoli- chopped it first 4) did not add the cheese to the top of the casserole, as the 16 oz in the cheese sauce was plenty of cheese for the casserole. Turned out PERFECTLY DELICIOUS!

  68. Heather Brown

    Just tried this gluten-free!! I used brown rice flour instead of regular flour and it was great! I have picky eaters, and they did notice the veggies, but they ate some anyway. My husband and I thought it was great!

  69. Kelly V.

    I make a casserole like this from Paula Deen but, of course, that one had creamed soups and mayo in it. I like that it’s absent here so I may substitute a box of Uncle Ben’s long grain and wild rice and see how it turns out. I already have it on hand.

  70. Kelly V.

    I make a casserole like this from Paula Deen but, of course, that one had creamed soups and mayo in it. I like that it’s absent here so I may substitute a box of Uncle Ben’s long grain and wild rice and see how it turns out. I already have it on hand.

    1. I subbed the Uncle Ben’s long grain and wild rice as well. It was yummy, but be warned, it is already seasoned. We liked the way it tasted, but definitely gives it a different flavor.

  71. Robin Ingram

    Made this tonite and it was a big hit! I used less cheese in the sauce and I used a pre cut mix of onion and celery with thanksgiving herbs which made it smell and taste like thanksgiving! Deliscious. Thanks for posting!

  72. I made this last night for dinner and my husband is OBSESSED with it! He’s talked about it non stop and just made himself a “snack” of it…at 11:30pm! Even my little one who won’t eat anything love this. Thanks for the recipe! It’s a keeper!

  73. Kristina

    Made this for dinner tonight and it was delicious! I just baked a couple chicken breasts with olive oil, salt, and pepper while the rice was cooking. We loved the texture of the wild rice, and I was pleasantly surprised that, despite the sauce, it wasn’t too cheesy (it was just right). Kudos on a great recipe!

  74. Amy

    If you don’t have a Trader Joes or can’t find it, wild rice is super easy to make and freezes wonderfully. I saute onion and celery then add chicken broth. Bring it to a boil then add rinsed, raw, wild rice. Cover and simmer for 45 to 50 min. I always make a lot and freeze some in usable portions, just thaw and warm it up and use it however you want. Delish!

    1. Anna

      I really appreciate your directions re: sautéing the onion and celery. I have Gourmet House all natural Minnesota cultivated wild rice and between their cooking chart and your suggestions I think my pre-cooked rice issue is solved.

  75. Nicole

    This was yum yum yummy! I must say though, I was a little unsure if I would like it since I’m not a rice person. This dish totally surprised me! The wild rice has a very interesting texture-almost like a little pop when you bite it, but I like it. Will definitely make again!

  76. Nicole

    This was yum yum yummy! I must say though, I was a little unsure if I would like it since I’m not a rice person. This dish totally surprised me! The wild rice has a very interesting texture-almost like a little pop when you bite it, but I like it. Will definitely make again!

    1. Nicole

      I also want to add that if using dry wild rice-it cooks up more than regular rice!! I cooked 2 cups dry and it cooked up to be around 8 cups cooked give or take! So you only need to cook 1 cup dry for this recipe(4ish cups cooked?). I froze the extra rice.
      And I also used brown rice instead of white.

      1. shae

        Just spotted your reply on the casserole. Did you notice if there was any difference in the Trader Joe’s pre-cooked and using your own wild rice … other than the measurements you mentioned.

        1. Nicole

          I’ve never used Trader Joe’s pre-cooked wild rice before, so I can’t say. But I’m sure there is not much difference other than convenience!

  77. Leah Toth

    Yum yum. That’s what for our dinner tonight. However I am replacing wild rice to jasmine rice. As for veggies I’m replacing onions, celery and carrot with broccoli. I’m sure kids will love it! We are cutting down on high salt in food. This one look perfect! Dish!

  78. shae

    Have uncooked wild rice. Is there any difference if I pre-cook this up … to the pre-cooked rice at Trader Joes? We don’t have Trader Joes here.

    Looks like a very nice casserole.

  79. Lori

    I was thinking of trying to make this with a package of frozen mixed veggies (peas, green beans, corn). Have you ever tried doing something like that? Just to cut down prep time a little?

  80. Jessica

    This was great! We cut back on the rice a little since there were just two of us but we will definitely make this again. I cut the butter down to 2 Tbsps for the sauce and it was still delicious. I have already shared this with friends!

  81. leslie

    I have a bunch of food allergies gluten included, I can use everything but the flour. Any suggestions there. I am also allergic to corn, soy, wheat and a few others.

  82. Nicole

    Looks delicious, but I’m terrible at making sauces. Any suggestions for an alternate way to incorporate the cheese, besides just sprinkling it on (which is what I’ll probably do). Also, any idea how this could be converted to a crockpot recipe? Thanks for sharing!

  83. Sherri

    I made thisrecipt tonight for dinner, it turned out great. thanks
    I had a stroke and i look for easy recipes. this was easy and delicious.

  84. Sherri

    I made thisrecipt tonight for dinner, it turned out great. thanks
    I had a stroke and i look for easy recipes. this was easy and delicious.

  85. Christine

    I’m cooking this recipe right now for dinner. I went to Trader Joe’s today and the clerk there said the pre-cooked wild rice has been discontinued!! BUMMER!! I’m trying it with a long grain/wild rice blend that I’m making. I’m sure it will be delish!!

  86. This is delicious! My changes were to use all Jasmine rice b/c I could not find wild rice at our grocery store and add in a little chopped fresh parsley + orange rind zest. I made it for a friend who is gluten-free, so I omitted the flour & subbed with 1 T gelatin. I cooked the chicken breasts in the crockpot with some water, sliced onion, himalayan sea salt, pepper & Jane’s Crazy Mixed Up Salt & then shredded. It is seriously yummy; thank you so much!! 🙂

  87. K Warr

    I had a question about the prepared wild rice amount. How much rice would I have to prepare to get the 16 oz of TJ prepared wild rice? I don’t know if the 16 oz is by weight or volumn, I’m assuming weight, but I don’t know if dry rice weight is similar to cooked rice weight. Thanks for the great recipe.

  88. K Warr

    I had a question about the prepared wild rice amount. How much rice would I have to prepare to get the 16 oz of TJ prepared wild rice? I don’t know if the 16 oz is by weight or volumn, I’m assuming weight, but I don’t know if dry rice weight is similar to cooked rice weight. Thanks for the great recipe.

    1. K Warr

      Also, on the 2 cups of white rice, is the 2 cups before it’s steamed or after? If after, how much dry would I prepare? Thanks again.

  89. Kim Wilson

    Hi, I made this tonight and realized that I made have made too much wild rice? Is it supposed to be 16 oz. dry wild rice, or 16 oz. wild rice that has been cooked? It was a little confusing. It’s in the oven right now. I hope I didn’t mess it up!

  90. Allison Marsh

    My sister raved about this recipe she found via pinterest and she made it for me when I was in town…so good! I made it last night for a group dinner and it was a hit. The only thing is, when one does not already have cooked rice and chicken, it quickly becomes a 2-3 pot meal rather than one, but the work was worth it. We don’t have much wild rice here in Australia since its so expensive to import from North America, so I just used black and brown rice instead seasoned with dried parsley, salt and black pepper, and garlic powder. I really loved that the cheese sauce is made with chicken stock rather than heavy cream…thanks for this recipe!

  91. Allison Marsh

    My sister raved about this recipe she found via pinterest and she made it for me when I was in town…so good! I made it last night for a group dinner and it was a hit. The only thing is, when one does not already have cooked rice and chicken, it quickly becomes a 2-3 pot meal rather than one, but the work was worth it. We don’t have much wild rice here in Australia since its so expensive to import from North America, so I just used black and brown rice instead seasoned with dried parsley, salt and black pepper, and garlic powder. I really loved that the cheese sauce is made with chicken stock rather than heavy cream…thanks for this recipe!

    1. Gisele

      You can buy wild rice in the pre-cooked rice section at Coles. I moved to Australia from Canada and found it the other day…yum! Not pre-cooked but great anyway…
      I want to try this recipe with canned salmon instead…could be interesting!

  92. brittany

    Hi i’ve never cooked with wild rice before, what does it mean to prepare it? does that mean cook it first then add it or put it in uncooked? sorry, thank you 🙂 Looks so yummy and cant wait to make it

  93. Sadie

    Did you cook the entire 16oz. bag of wild rice from Trader Joe’s? Does the recipe call for 160z. of cooked wild rice or 16oz. of uncooked wild rice? Thanks!

  94. Lindsay

    How many cups of prepared wild rice is in a 16 oz bag? I couldn’t find any prepared in my store, so I’m wondering how much I need to cook. Thanks!

  95. Jessie

    This is my FAV pinterest find! Made it even better with a WISCONSIN twist, substitute in the cheese sauce substitute 1 cup broth with 1 cup beer! YUM! It’s like beer-cheese soup!

  96. Peggy

    This was fantastic! I used half the amount of butter and substituted light butter with canola oil. I also used half regular cheddar cheese and half 2% fat cheddar cheese. I doubled the recipe and will definitely make it again! Thank you!

  97. Lisa

    This is wonderful! It’s become a family favorite. We use brown rice instead of white and it still tastes great! Thank you!

  98. Chelsea

    I just made this tonight for dinner and my husband and I LOVED it!!! It is so delicious. Thanks for the recipe. Already shared it on Facebook. 😉

  99. Rosanne Fullerton

    Can this be made ahead of time, and then frozen till ready to bake? Going on a girls week end trip and wanted to make it before and take frozen….

    Thanks for your help….leaving in a week. 8/30/2013

    1. Ideally, stick the rice dish in a baking dish that you can store in the freezer but once you remove it you use the same dish to bake. Or, put it in air tight Tupperware then transfer to a baking dish from the freezer. You don’t want to bake it before you freeze. 🙂

  100. Priscilla

    I came across this tonight on google searching for something different than the usual meat, starch, veggie dinner. My super picky husband just ate this up! I used mostly bell peppers and onions, but left everything else the same. Goodness!! So delicious!!! I can’t wait to experiment with more veggies!
    Thank you!

  101. Laura

    DIVINE! I made this for the first time tonight. I had to substitute a few different kinds of rice, but it was YUMMY anyway. How can you go wrong with that much cheese? Thanks for another winner!

  102. Emily

    This is one of my all time favorite recipes EVER! As a college student, it’s super cheap to make and stretches out for many meals. My family and roommates always request that I make this because they love it so much too!

    I have made a few adjustments that I’ve found make the dish even more fantastic. I add more chicken to the recipe; it makes the casserole heartier and more filling. I also season the uncooked chicken with a seasoned salt or something of the like.
    I add a smidge more garlic as I think it enhances the flavor a lot.
    Lastly, I double the cheese sauce. It makes the casserole less healthy, but is wonderful when I plan on having leftovers because it prevents it from drying out (the wild rice, when constantly reheated, can get really really dry).

  103. daisy

    This reminds me of the Marie Calendar’s Savory Chicken & Rice bake…which is the most delicious thing I have ever microwaved! lol…I was hoping one day I would find a REAL recipe that came close to it…so glad I stumbled upon this on pinterest! 🙂

  104. Jessica

    We make this recipe all of the time. Sooo delicious! I actually omit the butter from the cheese sauce and it is still awesome. . If my husband had his way, we would eat this every week.

  105. Hi Just printed off your recipe for cheesy chicken and wild rice. But i hope you get back to me real soon because i’m making this for dinner and i don’t know if you cook the wild rice before putting it in the casserole?

  106. Erica

    I bet this would be a good way to use leftover turkey after thanksgiving too!!! I made it with a rotisserie chicken and it was so good my husband had me make it again 2 days later!!!

  107. Paula Whitson

    Made this tonight and it was awesome, cut the recipe in half since it was just the hubby and I. Will definitely make it again…

  108. Donna

    I made this for my family last night 1/5/14. It was amazing! All the wonderful flavors mixed together made this dish perfect. This is a keeper. Thank you for sharing this recipe!

    Donna

  109. Laurie

    Chicken cheese and rice casserole – We do not have trader joes – is the cooked wild rice used in the recipe already seasoned or without seasoning? thanks

  110. TJ

    I just found this recipe and used turkey in place of chicken (had some in the freezer)…it was fabulous. Will now be in my “Best thing to do with left over Thanksgiving Turkey” file. My fam is not crazy about the turkey…but, there were enough other things going on in this recipe, that the turkey wasn’t at the forefront of the flavors….Thank you for sharing!

    1. Donna

      Hi Brittany,

      I am really not sure why the two different rices. I believe it’s just the the taste that they both bring together. I have tried it with just the jasmine rice (it’s what we use) and I have mixed it with the wild rice. I perfer the mixture of the two.

      I hope this helps :).

      Donna

  111. This was fantastic!! I used some rotisserie chicken and only used the wild rice. This is in our regular rotation and I plan to freeze one too. My 3 and 8 year old gobbled it up…the hubby had two bowls…winner winner chicken casserole dinner!!

  112. Cindy

    Love this dish! I want to freeze it this time for freezer meals. Would you freeze after putting it together but before adding cheese topping and cooking?? Thanks so much!

  113. Melanie

    This is mine and my families favorite freezer meal to make!!! I can’t find the wild rice at TJ’s. Any idea in cups how much it would be?

  114. Lori Bagley

    I make a casserole much like this. I use bell pepper instead of the carrots and add toasted slivered almonds to the top for a little crunch. I also use cooked shrimp or duck meat in place of the chicken. It’s one of those that you take to a pot-luck and don’t bring any home. Delish!

  115. Kelley

    Do you know how the cheese sauce would be with reduced fat cheese. Not sure if it would melt properly, but I’m tying to cut back on fat in my cooking. This llooks like something my husband would enjoy and I look forward to tying it out reduced fat cheese or not.

  116. Kelsey Crofoot

    About to try this recipe… However I was confused if the Wild Rice goes into the recipe totally cooked or not? I realize the white rice is supposed to be done, but wasn’t sure about WIld. Thanks!!

  117. Courtney

    Found your recipe on Pinterest. Very tasty. I used yellow instead of wild because it’s what I had. Loved the cheese sauce.

  118. Allie

    Thank you so much for this recipe, it’s one of our favorites of all time! Thank you for all the time and energy you put into this website for people you may never meet. Bless you!! – Allie 🙂

  119. daisy

    I loved making this recipe! Would this be a good freezer meal? Would you freeze it after everything is cooked & cooled? Or would you do any steps differently? I don’t do freezer meals a lot but I’m needing to stockpile my freezer for my 2nd baby due soon and I absolutely love this recipe! Any advice/suggestions? 🙂

  120. This is more of a general comment. Why do almost all of the turkey recipes have cheese in them? Unless you’re making tacos, pizza or macaroni and cheese, I see little use for any cheese. Just make the dishes w/o it and they will come out just as good if not better. Turkey and cheese doesn’t even sound good.

  121. Linda

    Just found this recipe, looks like perhaps it is about 4 1/2 years old. Looks great and I will make it, sadly our Trader Joe’s no longer stocks the precooked wild rice. I will make up the rices ahead of time so I can make this. Love the non-processed ingredients.

  122. Alicia

    I made only a couple basic modifications. Used Wild Rice Medley from Trader Joe’s and added mushrooms. This recipe is amazing though. Everyone LOVED it! It is saved for an encore. Thank you.

  123. Rachel

    Fantastic recipe. I have made it twice now and the second time I made with a wild rice blend with quinoa. Great flavor and a new family recipe! Thanks so much!

  124. 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!

  125. 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 !

  126. 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

  127. 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”?

  128. 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!!!

  129. 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!!!?

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