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Square overhead shot of chicken and wild rice casserole on a wooden table.
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5 from 1 vote

Chicken and Wild Rice Casserole

Make this easy chicken and wild rice casserole from scratch with simple, wholesome ingredients!
Course Dinner
Cuisine American
Keyword chicken and wild rice casserole, chicken and wild rice casserole no soup, wild rice and chicken casserole, wild rice chicken casserole
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 people
Calories 339kcal
Author Blair Lonergan


  • cup salted butter plus 1 tablespoon, divided
  • 1 small onion, finely diced
  • 8 ounces sliced fresh mushrooms
  • ½ cup peeled and diced carrots
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • cup all-purpose flour
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (14.5 oz) can chicken broth
  • 1 cup whole milk
  • 4 cups cooked wild rice, prepared with the seasoning packet according to package directions (I use Uncle Ben's brand)
  • 3-4 cups cooked, shredded or diced chicken (I use the meat from a rotisserie chicken)
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
  • 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
  • 1 cup Ritz cracker crumbs (about 20 whole crackers before crushing)


  • Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • Melt ⅓ cup butter in a Dutch oven over medium heat. Add the onion and saute until soft, about 4-5 minutes. Add mushrooms, carrot and celery. Cook until vegetables soften, about 5-6 minutes. Add garlic; cook for 1 more minute, stirring constantly. Add the flour, salt and pepper; cook, stirring constantly, for 1 more minute. Gradually whisk in the broth; bring to a boil. Reduce heat slightly, and let the sauce bubble and simmer until it thickens, about 2-3 minutes. Reduce heat to low, stir in the milk; add rice, chicken, parsley and thyme. Cook and stir for 1-2 more minutes. Taste and season with additional salt and pepper, if necessary. Remove from heat.
    Process shot showing how to make chicken and wild rice casserole from scratch no soup.
  • Transfer chicken and rice mixture to the prepared baking dish.
    Chicken and wild rice casserole in a dish before adding topping and baking.
  • In a small bowl, stir together the Ritz cracker crumbs and 1 tablespoon of melted butter. Sprinkle the buttered crumbs on the top of the casserole.
    Overhead image of chicken and wild rice casserole before baking.
  • Bake, uncovered, for 20-25 minutes, or until hot and bubbly.
    Overhead image of a pan of chicken wild rice casserole with ritz cracker crumbs on top with a side salad.


I always use Uncle Ben's Long Grain & Wild Rice in this dish, prepared with the seasoning packet according to the package instructions. One 6-ounce box yields about 3 cups of cooked rice, so you will need 2 boxes for 4 cups of rice (with some rice leftover for another meal or to use in soup).
Alternatively, for a shortcut I have also used Uncle Ben's "Ready Rice" Long Grain & Wild Rice microwaveable packets. These pouches include the herbs and seasonings as well. If using the microwaveable rice, prepare according to the package instructions before using in this casserole. Each packet yields 2 cups of cooked rice, so you'll need exactly two packets for this recipe. Either option works!


Serving: 1/8 of the recipe | Calories: 339kcal | Carbohydrates: 31g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 646mg | Potassium: 430mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1805IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg