Easy Creamy Chicken Wild Rice Soup Recipe

The Comfort of Home: A Creamy Chicken Wild Rice Recipe

Have you ever wondered if a single dish can hold the quiet echo of a thousand family dinners? Can a simple casserole dish, pulled warm from the oven, truly contain the stories of a life, the comfort of a childhood, and the promise of a peaceful evening? I think about this on cold Minneapolis afternoons when the sky hangs low and grey, and the wind whispers through the bare branches outside my kitchen window. On days like these, my hands, almost of their own accord, reach for the ingredients to make what is, in my heart, the ultimate culinary hug: a deeply savory and Creamy Chicken Wild Rice. This isn’t just a recipe; it’s a feeling. It’s the scent of my Midwestern upbringing, where every potluck and church supper had some version of this beloved creamy chicken wild rice hotdish. It’s a nod to my Eastern European heritage, where hearty, one pot grain dishes are the very language of love and sustenance.

This dish is a slow story that unfolds in your kitchen. It begins with the earthy, almost tea like aroma of wild rice simmering, each dark grain a tiny promise of the texture to come. Then comes the gentle sizzle of onions and carrots in butter, a sound that, for me, is the universal signal that something good is about to happen. My children can identify it from two rooms away, a Pavlovian response to comfort. We live in a world that rushes, that trends, that demands our attention in a million fractured ways. But this recipe asks for something different. It asks for a bit of patience as you stir the creamy sauce into being, for a moment of reflection as you fold in the tender chicken. It’s a quiet act of rebellion against the chaos, a way to create a bubble of warmth and nourishment right at your own stove. This is the best creamy chicken wild rice because it’s more than a meal; it’s a memory in the making.

Why You’ll Love This Creamy Chicken Wild Rice

There are some recipes I come back to not just for their flavor, but for how they make me feel. This is one of them. On a frantic Tuesday, when I’ve spent the day juggling deadlines and my son’s lost library book, the thought of this dish waiting at the end of the day feels like a lifeline. My husband Jonah, a food photographer who spends his days making food look beautiful for the camera, often says this is the dish that tastes as good as it looks, a true testament from a man who sees it all. It’s a recipe born from practicality but perfected with love. When you make it, you’ll understand why it’s a permanent fixture in my recipe box and, I hope, in yours too. It’s a culinary anchor, a dependable and delicious meal that always delivers. This easy creamy chicken wild rice isn’t about impressing; it’s about nurturing.

Here’s why this recipe will become a cherished favorite in your home:

• A Hug in a Bowl: If comfort had a taste, this would be it. The combination of the nutty, slightly chewy wild rice, tender chunks of chicken, and a velvety sauce that coats every single grain is profoundly satisfying. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings, rainy days, or any time you just need a little extra care. It’s the essence of comfort food chicken recipes, a gentle reassurance that everything is going to be alright.

• Surprisingly Simple Elegance: While it tastes like something you’d get at a cozy bistro, this homemade creamy chicken wild rice casserole is deceptively straightforward. There are no complicated techniques here. No, this is a recipe without canned soup, relying instead on a simple, classic roux of butter and flour that creates a sauce with incredible depth and a clean, rich flavor. It’s proof that you don’t need fancy ingredients to create a truly elegant and memorable meal. It’s perfect for a quiet family dinner creamy chicken wild rice night, but special enough to serve when you have company.

• A True Taste of the North: As a Minnesotan, wild rice is more than an ingredient; it’s part of our identity. This recipe is my love letter to the place I call home. It embodies the spirit of the Minnesota wild rice soup but transforms it into a hearty, scoopable bake. Each bite is a connection to the lakes, the woods, and the deep rooted culinary traditions of this region. It feels authentic, grounded, and deeply nourishing.

• Wonderfully Adaptable & Forgiving: This is a recipe, not a rigid decree. It’s a canvas for your own kitchen creativity. You can easily use leftover chicken or a store bought rotisserie chicken to make it a creamy chicken wild rice with rotisserie chicken for a quick weeknight win. Have mushrooms or spinach on hand? Toss them in! The forgiving nature of the dish means it’s hard to get wrong. If your sauce is a little thick, thin it with a splash of broth. It’s a recipe that encourages you to trust your instincts. I always say, if your dough cracks, it’s only proof you tried, and the same grace applies here.

• The Perfect Make Ahead Meal: This is my secret weapon for stress free entertaining and busy weeks. You can assemble the entire casserole a day ahead of time, cover it, and keep it in the refrigerator. When you’re ready, just pop it in the oven. It tastes even better the next day as the flavors have more time to meld together. This makes it an ideal make-ahead creamy chicken wild rice for a potluck, a new parent, or for your own future self. It’s also a wonderful freezer friendly creamy chicken wild rice; it’s a gift you can give yourself for a later date.

Ingredients for Creamy Chicken Wild Rice

Here’s what you’ll need to create this bowl of comfort. I prefer making my own cream sauce, as it gives the dish a much richer, more authentic flavor than using canned soup. It’s a simple extra step that makes all the difference.

• 1 cup uncooked wild rice blend
• 4 cups chicken broth, divided
• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes (or about 3 cups of pre cooked chicken)
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, sliced (optional, but highly recommended)
• 4 tablespoons unsalted butter
• ⅓ cup all purpose flour
• 1 ½ cups whole milk or half and half
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• ½ cup fresh parsley, chopped

Katya’s Notes on Substitutions:

• For the Chicken: As mentioned, you can easily use leftover cooked chicken or shred a rotisserie chicken. Simply skip the chicken cooking step and add the cooked chicken in with the rice at the end. For an easy weeknight meal, try our quick and easy creamy crockpot chicken recipe and use the shredded chicken here.
• For a Gluten Free Version: To make this a gluten free creamy chicken wild rice casserole, simply substitute the all purpose flour with a cup for cup gluten free flour blend or use 3 tablespoons of cornstarch to thicken the sauce.
• For a Dairy Free Version: Use a high quality dairy free butter, and swap the milk for full fat oat milk or unsweetened cashew cream for a wonderfully dairy free creamy chicken recipe.

How to Make Creamy Chicken Wild Rice

Making this dish is like composing a piece of music; each step builds on the last, creating a crescendo of flavor. Put on some soft music, pour yourself a glass of something nice, and let’s begin this small, quiet ritual together. I’ll walk you through everything, as if I’m standing right there in your kitchen with you. This is how to make creamy chicken wild rice the way my family loves it.

Step by Step Instructions

1. Cook the Wild Rice: This is the soulful base of our dish. In a medium saucepan, combine the wild rice blend with 3 cups of the chicken broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer gently. Wild rice is a patient grain; it can take anywhere from 45 to 60 minutes to cook. You’ll know it’s ready when most of the grains have “popped” open, revealing their tender insides. It should be chewy, not mushy. Once cooked, drain any excess liquid and set it aside. The nutty aroma that fills your kitchen is the first sign of the comfort to come.

2. Sauté the Chicken and Vegetables: While the rice is simmering, let’s build our flavor foundation. Heat the olive oil in a large Dutch oven or a heavy bottomed pot over medium high heat. Season the chicken cubes generously with salt and pepper. Add the chicken to the pot and cook until it’s lightly browned on all sides, about 5 to 7 minutes. It doesn’t need to be cooked through completely at this stage. Remove the chicken with a slotted spoon and set it aside.

3. Soften the Aromatics: In the same pot, melt 2 tablespoons of the butter. Add the chopped onion, carrots, and celery (our mirepoix). Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent and sweet. The air will fill with a savory perfume; this is the heart of many chicken and rice recipes. If you’re using mushrooms, add them now and cook for another 5 minutes until they’ve released their liquid and started to brown.

4. Create the Creamy Sauce: This is where the magic happens, and it’s simpler than you think. Reduce the heat to medium low. Add the remaining 2 tablespoons of butter to the pot with the vegetables. Once it’s melted, sprinkle the flour over everything. Stir constantly for about 1 to 2 minutes to cook out the raw flour taste. This is your roux, and it’s the secret to a perfect, velvety creamy chicken & wild rice without a can in sight. Slowly, a little at a time, whisk in the remaining 1 cup of chicken broth. Keep whisking to prevent lumps. Once the broth is incorporated and the mixture is smooth, slowly pour in the milk or half and half, whisking continuously.

5. Simmer and Season: Continue to cook the sauce over medium low heat, stirring gently, for about 5 to 7 minutes, until it has thickened enough to coat the back of a spoon. It will feel luxurious and smooth. Now, stir in the dried thyme, garlic powder, and a generous amount of salt and pepper. Taste the sauce here. It should be savory and well seasoned. Remember, the rice and chicken will absorb some of that seasoning, so don’t be shy.

6. Bring It All Together: Turn off the heat. Gently fold the cooked wild rice, the browned chicken (along with any juices from the plate), and the fresh parsley into the creamy sauce. Stir until every grain and piece of chicken is lovingly coated. At this point, you could serve it immediately as a hearty, stew like dish, making it a perfect one pot creamy chicken wild rice recipe. Or, for a classic casserole feel, proceed to the next step.

7. Bake to Golden Perfection (Optional): For a true Creamy Chicken Wild Rice bake, preheat your oven to 375°F (190°C). Transfer the mixture to a 9×13 inch baking dish. You can top it with buttered breadcrumbs or more shredded cheese if you like. Bake for 20 to 25 minutes, or until the casserole is hot, bubbly, and slightly golden on top. Let it rest for a few minutes before serving.

Pro Tips & Variations

Over the years, I’ve made this dish countless times, and I’ve learned a few things along the way. These are the little whispers of advice, the small adjustments that can take your Creamy Chicken Wild Rice from great to absolutely unforgettable. Jonah will often peek over my shoulder and suggest adding a pinch of this or that; he has an artist’s eye for detail, and it translates surprisingly well to flavor. This recipe is sturdy, but it loves a little creative nudge. Here are some of my favorite tips and variations to help you make this dish your very own signature family dinner creamy chicken wild rice.

• Pro Tip 1: Don’t Rush the Rice. The star of this dish is the wild rice, and it cannot be rushed. True wild rice has a delightfully chewy texture and a nutty, earthy flavor that is completely unique. If you undercook it, it will be hard and unyielding. If you overcook it, it can get mushy. The sweet spot is when most of the grains have burst open but still retain a pleasant bite. Pay attention to the package directions, but also trust your senses. Taste a few grains. That textural contrast is key to the entire dish.

• Pro Tip 2: The Secret to Extra Creaminess. If you want a truly decadent sauce, a little dairy fat is your best friend. While whole milk works beautifully, using half and half will give you a richer, more velvety texture. For an even more luxurious, tangy finish, try stirring in 2 to 3 ounces of softened cream cheese into the sauce just before you add the chicken and rice. It melts in beautifully and adds a subtle richness that is absolutely divine. This is one of the best tips for perfect creamy chicken wild rice.

• Pro Tip 3: A Bright, Herbaceous Finish. A rich, creamy dish like this benefits enormously from a touch of freshness at the end. While the recipe calls for parsley, don’t be afraid to experiment. Fresh thyme leaves, chopped chives, or even a little fresh dill can completely change the dish’s profile, lifting the flavors and adding a bright, aromatic note that cuts through the richness. Stir them in just before serving to preserve their vibrant flavor and color.

Variations to Spark Your Creativity:

• Creamy Chicken Wild Rice Slow Cooker Method: For those days when you need dinner to mostly make itself, this recipe adapts beautifully. Sauté the onions, carrots, and celery first. Then, add the sautéed vegetables, uncooked wild rice, raw chicken, broth, and seasonings to the slow cooker. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. About 30 minutes before serving, remove the chicken, shred it, and return it to the pot. In a separate bowl, make a slurry with the milk and flour, stir it into the slow cooker, and cook on high for the final 20 to 30 minutes until thickened. It’s a method that works wonderfully with many easy creamy crockpot dinner recipes.

• The Mushroom Lover’s Dream: If you, like my husband Jonah, believe mushrooms are a food group of their own, feel free to double the amount. I love using a mix of cremini, shiitake, and oyster mushrooms, sautéing them until they are deeply browned and caramelized. This adds an incredible umami depth that makes the dish even more savory and satisfying. This approach honors the spirit of a creamy chicken wild rice casserole with cream of mushroom soup but with a much fresher, more intense flavor.

• A Touch of Green: To add more vegetables and a pop of color, stir in a few large handfuls of fresh spinach during the last few minutes of making the sauce. The residual heat will wilt it perfectly. You can also add a cup of frozen peas or some steamed broccoli florets. It’s a wonderful way to transform this into a more complete healthy creamy chicken wild rice casserole.

• Spicy Kick: For those who like a little heat, add a pinch of red pepper flakes along with the other seasonings, or stir in a finely chopped jalapeño with the onions and carrots. It adds a gentle warmth that plays beautifully against the creamy sauce.

Serving Suggestions

For me, figuring out what to serve with creamy chicken wild rice is half the fun. I picture our family table in Minneapolis, the windows fogged from the oven’s warmth, the kids chattering about their day. This dish is the centerpiece, a generous, steaming casserole that invites everyone to gather ’round. Because it’s so rich and complete on its own, the accompaniments should be simple, designed to complement the main event without overshadowing it. It’s all about balance; creating textural and flavor contrasts that make each bite of the casserole even more enjoyable. This is more than just putting food on a plate; it’s about composing a complete, comforting experience.

Here are a few of my favorite pairings that turn this delicious casserole into a truly memorable meal:

• A Simple, Crisp Green Salad: This is non negotiable in my house. The richness of the Creamy Chicken Wild Rice begs for something fresh, green, and acidic to cut through it. A simple bowl of arugula or mixed greens tossed in a bright lemon vinaigrette is perfect. The sharp, tangy dressing and the crisp bite of the lettuce cleanse the palate and provide a beautiful contrast to the casserole’s soft, creamy texture. It makes the whole meal feel more balanced and less heavy.

• Crusty, Hearty Bread: There is no greater kitchen tragedy than leaving a delicious sauce behind in the bowl. A loaf of warm, crusty sourdough or a rustic French baguette is the essential tool for ensuring every last drop of that velvety sauce is savored. The act of tearing off a piece of bread and swiping it through the remnants on your plate is one of life’s simple, profound pleasures. It’s a pairing that feels both rustic and deeply satisfying.

• Roasted or Steamed Green Vegetables: To add another layer of texture and nutrition, a side of simple green vegetables is a wonderful choice. I love roasting asparagus or green beans with a little olive oil, salt, and pepper until they are tender crisp and slightly charred. The slight bitterness and snap of the vegetables are a perfect counterpoint to the casserole. Steamed broccoli with a squeeze of lemon juice also works beautifully. For other comforting meal ideas, a hearty fall crock pot dinner often pairs well with similar simple sides.

• A Glass of White Wine: For the adults at the table, a glass of wine can elevate this meal from a weeknight dinner to a special occasion. I recommend an unoaked or lightly oaked Chardonnay. Its buttery notes will complement the creaminess of the dish, while its crisp acidity will cut through the richness, much like the vinaigrette on the salad. A dry Pinot Grigio or Sauvignon Blanc would also be lovely choices, offering a brighter, more citrus forward contrast.

Storage & Reheating

This Creamy Chicken Wild Rice is one of those magical dishes that tastes just as good, if not better, the next day. The flavors have time to meld and deepen, making leftovers something to look forward to. Storing it properly ensures you can enjoy that second day comfort with ease.

• In the Refrigerator: Allow the casserole to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• In the Freezer: Yes, you can absolutely freeze this! It’s one of my favorite freezer friendly creamy chicken wild rice meals. For best results, I recommend slightly undercooking the rice so it doesn’t get too soft upon reheating. Let the casserole cool completely, then place it in a freezer safe, airtight container or a freezer bag. It will keep well for up to 3 months. A little tip: sometimes cream sauces can separate a bit after freezing. It’s not a problem, it just needs a little love when reheating.
• Best Reheating Methods: For refrigerated leftovers, you can reheat individual portions in the microwave. For best results, however, I prefer to reheat it on the stovetop. Place the desired amount in a small saucepan over medium low heat. Add a splash of milk or chicken broth to help loosen the sauce and restore its original creamy consistency. Stir gently until it’s heated through. If reheating a whole frozen casserole, let it thaw in the refrigerator overnight, then bake at 350°F (175°C) for 20-30 minutes, or until hot and bubbly.

FAQ about Creamy Chicken Wild Rice

I often get questions from readers who are trying a recipe for the first time, and I love it. It feels like we’re cooking together, solving little kitchen puzzles. Here are some of the most common questions I get about this Creamy Chicken Wild Rice recipe.

1. Can I use pre cooked or rotisserie chicken to save time?
Absolutely! This is one of my favorite shortcuts for a busy weeknight. Using a store bought rotisserie chicken makes this an incredibly quick creamy chicken wild rice recipe. Simply shred or chop about 3 cups of the cooked chicken and skip the step of browning the raw chicken. Fold it into the sauce at the very end along with the cooked rice. It’s a fantastic time saver without sacrificing any flavor.

2. My wild rice is still crunchy after 60 minutes. What did I do wrong?
You did nothing wrong! This is a very common experience. Wild rice isn’t a uniform product; different blends and brands can have vastly different cooking times. If your rice is still too firm, simply add another ½ cup of broth or water to the pot, bring it back to a simmer, cover it, and let it cook for another 15 to 20 minutes. Just keep checking it until it reaches that perfect chewy-but-tender texture. Patience is the key ingredient here.

3. Can I make this dish dairy free?
Yes, and it’s still wonderfully creamy. To make a dairy free creamy chicken recipe, use a good quality plant based butter (the kind that comes in a block works best for the roux) and substitute the milk with a creamy, unsweetened non dairy milk. I find that full fat oat milk or cashew cream yield the best, creamiest results. The flavor will be slightly different but just as delicious.

4. Is this the same as Minnesota Wild Rice Soup?
That’s a great question that gets to the heart of Midwestern cuisine! While they share a similar soul and flavor profile (chicken, wild rice, creamy base), they are different dishes. Minnesota Wild Rice Soup is much thinner and, as the name suggests, has a soupy consistency. This recipe is a thick, hearty casserole or creamy chicken wild rice hotdish that you can scoop onto a plate. Think of it as the soup’s cozier, more substantial cousin. If you’re looking for a great soup, you might enjoy this cozy and creamy easy crockpot soup recipe.

5. Can I use a different kind of rice?
While wild rice is the star, you can make substitutions. A brown and wild rice blend works well. You could use only brown rice, but you would miss the signature nutty flavor and chewy texture of the wild rice. I would not recommend using white rice, as it cooks much faster and has a softer texture that can easily turn mushy in this hearty casserole.

Final Thoughts on Creamy Chicken Wild Rice

In the end, this recipe for Creamy Chicken Wild Rice is so much more than a set of instructions. It’s an invitation. It’s an invitation to slow down, to fill your home with the warm, savory scent of a meal made with care, and to gather the people you love around your table. It’s a story you can taste: the story of my Midwestern childhood, of cold Minnesota nights, of the simple joy of transforming humble ingredients into something that feels like a gift. Every time I scoop this onto a plate for my husband or my children, I feel like I am serving them a tangible piece of my heart. It is nourishment, yes, but it is also language. It says, “You are home. You are safe. You are loved.”

Food is memory. The scent of onions sautéing in butter might take you back to your grandmother’s kitchen. The specific chew of wild rice might remind you of a special dinner. And I hope that when you make this dish, you are not just following my recipe, but you are also creating your own memories. Perhaps this will become the dish you make when your child comes home from college, or the meal you bring to a friend who needs a little comfort. Let it be the start of your own story.

If this recipe speaks to you, I would be so honored if you would save it to your favorite Pinterest board for a day when your soul needs a little warmth. And if you make it, please come back and leave a comment below. Tell me your story, tell me who you shared it with, tell me how you made it your own. These stories are the very reason I write. They connect us, kitchen to kitchen, heart to heart. For more cozy recipes that feel like a hug, I invite you to subscribe and become part of our MisterRecipes community, where every meal has a memory worth sharing, and try my easy crockpot chicken thigh recipe.

Creamy Chicken Wild Rice

A deeply savory and creamy chicken wild rice casserole that embodies the comfort of home, perfect for chilly evenings and family dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Equipment

• Medium saucepan,
• Large Dutch Oven or Heavy-Bottomed Pot
• 9×13-inch baking dish,

Ingredients

  

Wild Rice

• 1 cup uncooked wild rice blend
• 4 cups chicken broth, divided 3 cups for cooking rice, 1 cup for sauce

Chicken

• 1 lb boneless, skinless chicken breasts cut into 1 inch cubes (or about 3 cups of pre cooked chicken)

Vegetables

• 1 medium yellow onion finely chopped
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 8 oz cremini mushrooms sliced (optional, but highly recommended)

Sauce & Seasonings

• 1 tablespoon olive oil
• 4 tablespoons unsalted butter divided: 2 tablespoons for vegetables, 2 tablespoons for sauce
• 1/3 cup all purpose flour
• 1 1/2 cups whole milk or half and half
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh parsley chopped

Instructions

 

• Cook the Wild Rice: In a medium saucepan, combine the wild rice blend with 3 cups of the chicken broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer gently. Wild rice is a patient grain; it can take anywhere from 45 to 60 minutes to cook. You’ll know it’s ready when most of the grains have “popped” open, revealing their tender insides. It should be chewy, not mushy. Once cooked, drain any excess liquid and set it aside.
• Sauté the Chicken and Vegetables: While the rice is simmering, let’s build our flavor foundation. Heat the olive oil in a large Dutch oven or a heavy bottomed pot over medium high heat. Season the chicken cubes generously with salt and pepper. Add the chicken to the pot and cook until it’s lightly browned on all sides, about 5 to 7 minutes. It doesn’t need to be cooked through completely at this stage. Remove the chicken with a slotted spoon and set it aside.
• Soften the Aromatics: In the same pot, melt 2 tablespoons of the butter. Add the chopped onion, carrots, and celery (our mirepoix). Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent and sweet. The air will fill with a savory perfume; this is the heart of many chicken and rice recipes. If you’re using mushrooms, add them now and cook for another 5 minutes until they’ve released their liquid and started to brown.
• Create the Creamy Sauce: This is where the magic happens, and it’s simpler than you think. Reduce the heat to medium low. Add the remaining 2 tablespoons of butter to the pot with the vegetables. Once it’s melted, sprinkle the flour over everything. Stir constantly for about 1 to 2 minutes to cook out the raw flour taste. This is your roux, and it’s the secret to a perfect, velvety creamy chicken & wild rice without a can in sight. Slowly, a little at a time, whisk in the remaining 1 cup of chicken broth. Keep whisking to prevent lumps. Once the broth is incorporated and the mixture is smooth, slowly pour in the milk or half and half, whisking continuously.
• Simmer and Season: Continue to cook the sauce over medium low heat, stirring gently, for about 5 to 7 minutes, until it has thickened enough to coat the back of a spoon. It will feel luxurious and smooth. Now, stir in the dried thyme, garlic powder, and a generous amount of salt and pepper. Taste the sauce here. It should be savory and well seasoned. Remember, the rice and chicken will absorb some of that seasoning, so don’t be shy.
• Bring It All Together: Turn off the heat. Gently fold the cooked wild rice, the browned chicken (along with any juices from the plate), and the fresh parsley into the creamy sauce. Stir until every grain and piece of chicken is lovingly coated. At this point, you could serve it immediately as a hearty, stew like dish, making it a perfect one pot creamy chicken wild rice recipe. Or, for a classic casserole feel, proceed to the next step.
• Bake to Golden Perfection (Optional): For a true Creamy Chicken Wild Rice bake, preheat your oven to 375°F (190°C). Transfer the mixture to a 9×13 inch baking dish. You can top it with buttered breadcrumbs or more shredded cheese if you like. Bake for 20 to 25 minutes, or until the casserole is hot, bubbly, and slightly golden on top. Let it rest for a few minutes before serving.

Notes

Katya’s Notes on Substitutions:

• For the Chicken: As mentioned, you can easily use leftover cooked chicken or shred a rotisserie chicken. Simply skip the chicken cooking step and add the cooked chicken in with the rice at the end. For an easy weeknight meal, try our quick and easy creamy crockpot chicken recipe and use the shredded chicken here.
• For a Gluten Free Version: To make this a gluten free creamy chicken wild rice casserole, simply substitute the all purpose flour with a cup for cup gluten free flour blend or use 3 tablespoons of cornstarch to thicken the sauce.
• For a Dairy Free Version: Use a high quality dairy free butter, and swap the milk for full fat oat milk or unsweetened cashew cream for a wonderfully dairy free creamy chicken recipe.

Keyword Comfort Food, Family Favorite, Freezer-Friendly, Make-ahead, One-Pot