Wild Rice Chicken Casserole

Introduction

This Wild Rice Casserole is a comforting, hearty dish perfect for any day of the week. Combining tender chicken, a blend of wild rice, and mixed vegetables, it’s creamy, flavorful, and easy to prepare in a slow cooker. It’s a wholesome meal that comes together with minimal effort, making it ideal for busy cooks.

Ingredients

• 1-1/4 pounds boneless, skinless chicken thighs (or breasts)
• 1-1/4 cups wild rice blend
• 4 cups chicken broth (divided)
• 2-1/2 cups mixed vegetables (such as 1 small onion, 1 carrot, 2 stalks celery, 1 small sweet potato)
• 1/2 tablespoon minced garlic
• 1-1/4 teaspoons poultry seasoning
• 1-1/2 teaspoons dried parsley
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 bay leaves
• 6 tablespoons unsalted butter
• 1/3 cup flour
• 1 cup whole milk
• 1/2 cup freshly shredded Cheddar cheese
• Sliced almonds (optional)
• Freshly chopped parsley (optional)

Instructions

1. Step 1: Generously grease a large crockpot (6-quart size recommended) to prevent sticking.
2. Step 2: Trim excess fat from chicken thighs or breasts. If using breasts, cut each into 2–3 even pieces for even cooking.
3. Step 3: Rinse the wild rice blend in a fine mesh strainer to remove excess starch and add it to the crockpot.
4. Step 4: Prepare vegetables by dicing the onion, thickly coining the carrot, slicing celery, and chopping the sweet potato into bite-size pieces. Add them to the crockpot.
5. Step 5: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the crockpot.
6. Step 6: Pour 3 cups of chicken broth over all ingredients and stir gently to combine.
7. Step 7: Cover and cook on high for 2 1/2 to 4 1/2 hours, or until chicken is cooked through, rice is tender, and most liquid is absorbed. Avoid cooking on low.
8. Step 8: Near the end of cooking, melt the butter in a small saucepan over medium heat.
9. Step 9: Whisk in flour slowly, stirring constantly for 1 minute to form a roux.
10. Step 10: Gradually whisk in the remaining 1 cup chicken broth, allowing the mixture to thicken before adding the next liquid.
11. Step 11: Slowly whisk in the whole milk and continue to cook until the sauce thickens.
12. Step 12: Shred the cooked chicken directly in the crockpot. Stir in the cream sauce mixture and Cheddar cheese until well combined.
13. Step 13: If desired, sprinkle sliced almonds and freshly chopped parsley on top for added texture and freshness.
14. Step 14: Taste and adjust seasoning with additional salt or pepper if needed, then serve immediately.

Tips & Variations

• For extra flavor, use homemade chicken broth or a good quality store-bought brand like Swanson’s.
• Swap the mixed vegetables with frozen peas, mushrooms, or green beans for variety.
• If you prefer a lower-fat option, substitute milk with a lighter alternative and reduce the butter.
• Sliced almonds add a nice crunch but can be omitted for a nut-free version.
• Try adding a pinch of cayenne pepper or smoked paprika for a subtle spicy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Just cut them into smaller pieces to ensure they cook evenly with the rice.

Is it possible to make this casserole in the oven instead of a crockpot?

You can transfer ingredients to a covered baking dish and bake at 350°F (175°C) for about 1 1/2 to 2 hours, or until chicken and rice are cooked. Keep an eye on the liquid and add more broth if needed.

Wild Rice Chicken Casserole

Print Recipe

★★★★★

4.8 from 70 reviews

This Wild Rice Casserole is a hearty, comforting dish cooked in a crockpot, combining tender chicken, a wild rice blend, mixed vegetables, and a creamy cheese sauce. It’s an easy one-pot meal perfect for busy days, delivering rich flavors and satisfying textures.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 3 to 4.5 hours
• Total Time: 3 hours 20 minutes to 4 hours 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 1–1/4 pounds boneless, skinless chicken thighs (or breasts)

Grains

• 1–1/4 cups wild rice blend

Liquids

• 4 cups chicken broth (divided)
• 1 cup whole milk

Vegetables

• 2–1/2 cups mixed vegetables (1 small onion, 1 carrot, 2 stalks celery, 1 small sweet potato)
• 1/2 tablespoon minced garlic

Seasonings & Spices

• 1–1/4 teaspoons poultry seasoning
• 1–1/2 teaspoons dried parsley
• 1/2 teaspoon paprika
• Salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
• 2 bay leaves

Fats & Dairy

• 6 tablespoons unsalted butter
• 1/3 cup flour
• 1/2 cup freshly shredded Cheddar cheese

Optional Garnishes

• Sliced almonds
• Freshly chopped parsley

Instructions

1. Prep Crock-Pot: Generously grease a large 6-quart crockpot to prevent sticking and ensure easy cleanup.
2. Prep Chicken: Trim excess fat from the chicken thighs or breasts. If using breasts, cut each into 2–3 even pieces for even cooking.
3. Rinse Rice: Rinse the wild rice blend thoroughly in a fine mesh strainer to remove excess starch, then add it to the crockpot.
4. Prep Veggies: Dice the onion, thickly coin the carrot, slice the celery, and chop the sweet potato into bite-sized pieces. Add all vegetables to the crockpot.
5. Add Seasonings: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the crockpot mixture.
6. Add Chicken Broth: Pour in 3 cups of chicken broth over the ingredients in the crockpot and stir to combine.
7. Cook: Cover and cook on high for 2½ to 4½ hours, or until the chicken is thoroughly cooked, the rice is tender, and most of the liquid has been absorbed. Avoid using the low setting as it is not recommended for this dish.
8. Melt Butter: Toward the end of cooking, melt the butter in a small saucepan over medium heat.
9. Make Roux: Whisk in the flour gradually, stirring constantly for 1 minute to cook out the raw flour taste.
10. Thicken Sauce: Slowly whisk in the remaining 1 cup chicken broth. Allow the mixture to thicken before adding the whole milk slowly, continuing to whisk until sauce is thickened and smooth.
11. Shred Chicken: Shred the cooked chicken directly in the crockpot using two forks.
12. Combine and Finish: Stir in the creamy sauce mixture and the shredded Cheddar cheese. Optionally, add sliced almonds and freshly chopped parsley. Adjust seasoning with additional salt and pepper if needed.
13. Serve: Enjoy the casserole immediately, hot and creamy.

Notes

• You can use chicken thighs or breasts based on preference; thighs are juicier, breasts are leaner.
• Wild rice blend can vary; use a combination of wild rice and other rice types or grains for texture.
• Adjust vegetable types based on seasonal or personal favorites.
• Make sure not to cook on low setting in the crockpot as recommended by the recipe to avoid undercooked rice or chicken.
• For a nuttier crunch, add sliced almonds as garnish just before serving.

Keywords: wild rice casserole, crockpot chicken casserole, slow cooker casserole, wild rice, chicken thighs casserole, creamy chicken casserole