New Year Meal-Prep Chicken Wild Rice Casserole (Freezer-Friendly)
This Ultimate Chicken Wild Rice Casserole is a hearty and comforting dish combining tender cooked chicken, nutritious wild rice, and an array of fresh vegetables all baked in a rich and creamy sauce. Topped with a crispy, cheesy breadcrumb crust, this casserole is perfect for family dinners or potlucks, delivering a delicious blend of textures and flavors that satisfy any appetite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Casserole:
- 2 cups cooked wild rice
- 2 cups cooked chicken (shredded or diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
For the Creamy Sauce:
- 1 can (10.5 oz) cream of mushroom soup (or homemade)
- 1 can (10.5 oz) cream of chicken soup (or homemade)
- 1 cup chicken broth
- 1 cup milk (or heavy cream for extra richness)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Swiss)
For the Topping:
- ½ cup panko breadcrumbs (or crushed crackers)
- 2 tbsp butter (melted)
- ¼ cup Parmesan cheese
Instructions
- Prepare the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, minced garlic, sliced mushrooms, diced carrots, and diced celery. Sauté until the vegetables are tender and aromatic, about 5-7 minutes.
- Combine Base Ingredients: In a large mixing bowl, combine the cooked wild rice, cooked chicken, sautéed vegetables, salt, black pepper, and dried thyme. Stir gently to mix all the ingredients evenly.
- Make the Creamy Sauce: In a separate bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and milk or heavy cream until smooth. Pour this mixture over the rice and chicken mixture, then fold in 1 ½ cups of shredded cheese to add richness and flavor.
- Assemble the Casserole: Transfer the combined mixture into a greased 9×13-inch baking dish, spreading it out evenly for uniform cooking and topping adherence.
- Prepare the Topping: In a small bowl, mix the panko breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole to create a crispy, golden crust upon baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 30-35 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the flavors to settle and makes it easier to portion.
Notes
- Use homemade cream soups for a healthier, preservative-free option.
- Wild rice can be substituted with brown rice or a wild rice blend if preferred.
- For a richer dish, substitute milk with heavy cream in the sauce.
- Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.