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Creamy Chicken and Wild Rice Casserole Recipe with Crispy Onion Topping

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A creamy, comforting casserole featuring tender chicken, nutty wild rice, and a crispy fried onion topping, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 cups cooked wild rice (about 1 cup uncooked)
  • 3 cups cooked chicken, shredded or cubed (rotisserie chicken works perfectly)
  • 1 medium onion, diced (yellow or sweet onion)
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 8 oz mushrooms, sliced (optional)
  • 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
  • 1 cup chicken broth (low sodium if preferred)
  • 1 cup sour cream or Greek yogurt
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 tsp dried thyme or poultry seasoning (optional)
  • 1 ½ cups crispy fried onions
  • 2 tbsp melted butter (for topping)

Instructions

  1. Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine rice with 3 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender but still chewy. Drain any excess water and set aside.
  2. If using raw chicken breasts or thighs, poach in simmering water for about 15 minutes until cooked through. Let cool, then shred or cube. Rotisserie chicken can be shredded directly.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced onions, carrots, celery, and mushrooms. Cook, stirring occasionally, for about 7-8 minutes until softened and fragrant. Add minced garlic and thyme during the last minute. Season with salt and pepper.
  4. In a large mixing bowl, combine the condensed cream of mushroom soup, chicken broth, and sour cream. Whisk until smooth. Add sautéed vegetables and shredded chicken, stirring to coat everything evenly.
  5. Fold the cooked wild rice into the creamy chicken mixture. Taste and adjust seasoning with more salt and pepper if needed.
  6. Transfer the mixture into your greased 9×13-inch baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the top.
  7. In a small bowl, toss crispy fried onions with 2 tablespoons of melted butter until coated. Evenly sprinkle this over the cheese layer.
  8. Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes until the cheese is melted, bubbly, and the topping is golden brown. Keep an eye on the onions towards the end to prevent burning.
  9. Let the casserole cool for 5 minutes before serving.

Notes

If the casserole seems dry before baking, add an extra ¼ cup of chicken broth. For extra crispiness, broil the topping for the last 2 minutes but watch carefully. Assemble ahead by preparing everything except the crispy onion topping and refrigerate up to 24 hours before baking. Use gluten-free soup and onions for gluten-free version. Substitute almond or oat milk with flour for dairy-free version.

Nutrition

Keywords: creamy chicken casserole, wild rice casserole, crispy onion topping, comfort food, easy dinner, weeknight meal

Find it online: https://chrisfeasts.com/creamy-chicken-and-wild-rice-casserole-recipe-with-crispy-onion-topping-easy-and-perfect/