CHEESY CHICKEN & WILD RICE CASSEROLE

October 6, 2012 · 66 comments

in Chicken Entrees, Dinners, Recipes

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No mayo, no cream soup. One pinner said “this is the BEST recipe I have made from Pinterest.” The husband got thirds.

Cheesy Chicken & Wild Rice Casserole from Rachel Schultz

Cheesy Chicken & Wild Rice Casserole
Serves 8-10

3 tablespoons olive oil
1 white onion, diced
3 stalks celery, diced
3 carrots, diced
2 tablespoons garlic, minced
2 cups cooked chicken breast, shredded
1 cup white rice
16 ounces wild rice
3 tablespoons butter
1/4 cup whole wheat flour
1 cup vegetable broth
4 cups cheddar cheese, shredded
Garlic salt
Salt & pepper

Preheat oven to 350 degrees.  Heat oil, onion, celery, garlic, and carrots in a pan over medium heat for 10 minutes. Prepare wild rice and white rice according to package instructions.

Cheesy Chicken & Wild Rice Casserole from Rachel Schultz

Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.

Cheesy Chicken & Wild Rice Casserole from Rachel Schultz

In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9×13 baking dish. Pour cheese sauce over rices and top with remaining cheddar. Bake for 30-35 minutes.

Cheesy Chicken & Wild Rice Casserole from Rachel Schultz

4.8 from 5 reviews
cheesy chicken & wild rice casserole
 
Author:
Serves: 8-10
Ingredients
  • 3 tablespoons olive oil
  • 1 white onion, diced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 2 tablespoons garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 1 cup white rice
  • 16 ounces wild rice
  • 3 tablespoons butter
  • ¼ cup whole wheat flour
  • 1 cup vegetable broth
  • 4 cups cheddar cheese, shredded
  • Garlic salt
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees. Heat oil, onion, celery, garlic, and carrots in a pan over medium heat for 10 minutes. Prepare wild rice and white rice according to package instructions.
  2. Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.
  3. In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9x13 baking dish. Pour cheese sauce over rices and top with remaining cheddar.
  4. Bake for 30-35 minutes.

 

Recipe modified from Picky Palate.

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{ 66 comments… read them below or add one }

anonymous July 20, 2014 at 7:41 pm

Just did my best with calculating calories on this as written and thought I would post since a couple others seem curious. Total calories (based on 8 servings, using myfitnesspal.com) 5,259. Per serving: calories-657, carbs-63, fat-31g, protein-32g, sodium 661mg. The cheddar cheese lends nearly 1800 calories, and the wild rice (calculated using Lundberg wild rice blend, one container approx 2 1/2c) lends about 1600 calories. I have never made this recipe, but it looks fabulous. I hope Rachel won’t mind me posting this. I plan to try to lighten it up a little so my family might enjoy it regularly. Thanks for what looks to be a scrumptious recipe!

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anonymous July 28, 2014 at 12:36 am

Thanks, Rachel for posting my calorie calculation above. I just made this dish and it was wonderful! I saved 1272 calories off the total recipe by decreasing the EVOO to 1 TBSP, butter in the roux decreased to 1 1/2 TBSP, cheese decreased to 2 cups. I had some leftover quinoa, so I added it to the wild rice mixture rather than the extra cup of rice and it was very good. It was not as cheesy or as heavy as I thought it might be. We also got closer to 10 servings out of it, so it really can go in our regular recipe rotation. Also, I served broccoli as a side, but it could easily have been incorporated into the casserole. Also to the comment below about the amount of garlic, yes, 2 TBSP is what I used and it seemed well seasoned and not overly garlicky at all!

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Anonymous July 15, 2014 at 4:28 pm

Two TABLEspoons of garlic seems like a lot. Is this correct? How many cloves would you recommend?

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Ashley May 25, 2014 at 1:38 am

I made this and sub’d chicken broth and added a little curry powder. It was amaze-balls!

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DiamondD May 16, 2014 at 1:46 pm

I just came across your site this morning looking for a recipe for chicken fried rice. Your food looks uumm uumm good. Going out right this second to get the ingredients for the fried rice. I want to make this casserole for dinner on Sunday but too afraid that my spouse will be looking at me sideways for making rice again within a short period but there is always Monday :-D. Thanks for sharing.

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Anonymous April 16, 2014 at 3:18 pm

Just one pack of like boneless chicken breast okay for this? I didn’t see where it said anything about the chicken? Thanks!

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K. Swain January 31, 2014 at 2:59 pm

Do you have the nutritional breakdown for this dish?

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David January 30, 2014 at 6:12 pm

My family loved this recipe. Thank you. I am making tonight, and last time we thought was a little bland. Would you recommend adding more spices to the mixing, or season the chicken before cooking? How do you cook your chicken prior to mixing?

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Jenn January 29, 2014 at 3:56 pm

How do you prepare the chicken?

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Becca January 7, 2014 at 10:41 pm

I dont have any veggie broth is chicken broth ok to use?

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Rachel Schultz January 8, 2014 at 2:14 am

Yep!

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elizabeth hoffman December 9, 2013 at 1:09 am

I’m still confused about the rice. One person wrote that she used4 4.5oz. packages of Uncle Ben’s Long Grain and Wild rice, along with the seasonings but she did not mention if she also used the 2 cups of cooked white rice, or just the Uncle Ben’s mixture. It would be helpful to know the volume of the Trader Joe’s prepared wild rice.

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DvotedMOMMY November 3, 2013 at 8:52 pm

Made this, and it was a huge hit! Very tasty, and even better the next day! :)

Like others, I at first was confused about the “Wild Rice”. Wild rice alone is just the black rice. With the amounts listed here, it would not look like the picture.
I believe it it supposed to be the “Long Grain & Wild Rice”, which is a blend of white and wild rices. Wild rice alone was very expensive, as I imagine it’s meant to be blended.

I myself, used 4 (4.5oz) pks of “Carolina Long Grain & Wild Rice” with seasonings. It was perfect! Very delicious!

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Jess October 10, 2013 at 2:21 am

This was AWESOME. I wasn’t sure about the rice situation, so just used 2oz of non cooked wild rice and substituted brown rice for white. I also added a bit more chicken, just because I had it, and it made two casseroles. One for my fam, one for a neighbor. DELICIOUSNESS INCARNATE! Definitely going in the rotation. Thanks so much!!!

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Anonymous September 13, 2013 at 3:00 am

Super yummy! Hoping the leftovers are twice as good. Threw in zucchini. Mmmmmmm

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Anonymous September 12, 2013 at 3:41 pm

Try using one of RiceSelect’s all-natural Royal Blend products. Alreaddy had different rice blended together; don’t have to cook two different kinds seperately and its delish.

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Marissa September 7, 2013 at 11:35 pm

Such a great dish! So much healthier! The rice was a lot but I just worked with it. Definitely a recipe keeper.

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Amy August 28, 2013 at 2:37 pm

I used half the amount of cheese and that was PLENTY. Was tasty. You could use all kinds of veggies in this to mix it up.

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Christy August 24, 2013 at 1:58 am

This looks super yummy. Has anyone tried prepping this meal the day before, putting it in the casserole diesh then pulling it out of the fridge and baking it the next day? This would be great for Mondays when I work late.

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Mia September 16, 2013 at 2:47 am

Yes- it works great. This recipe is twice as much as what my family will eat so I often split it in half and freeze the leftovers. They reheat beautifully in the oven!

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Araceli August 11, 2013 at 9:34 pm

This is my second time making this its that great. I usually buy the grill chicken from my grocery store and add it. I throw in lots of garlic and pepper.

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Lesley August 6, 2013 at 4:19 am

I made this tonight and it was quite yummy. I used carrots and zucchini from our garden. I know there have been some questions about the wild rice so I thought I would share my experience. I went ahead and prepared a 16oz package of lundberg wild blend rice (purchased at walmart) and for me it did make a ton! About 7 cups. I went ahead and used it all and it was a lot. It filled my extra big casserole dish to the brim. Next time I will either make less wild rice or double the cheese sauce. I noticed on another site that makes this recipe, they use 16 oz. of prepared wild rice purchased at Trader Joes. I’ve never tried that. But regardless I will make this again. I had enough to freeze some for another meal sometime this month. Awesome! Thanks!

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Rachel Schultz August 6, 2013 at 1:11 pm

Thanks Lesley! Glad to hear it.

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Lisa August 1, 2013 at 1:13 am

Do you use Minute Rice?

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Rachel Schultz August 1, 2013 at 2:45 am

I did not, but it would work fine.

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JoAnn July 10, 2013 at 1:15 am

For the wild rice, would this be something like Uncle Bens wild rice mix? Or should I look for a box of just wild rice? I guess I’ve never noticed this before.

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Rachel Schultz July 10, 2013 at 1:27 am

Yep, I’ve used Uncle Ben’s before.

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Jill June 22, 2013 at 6:46 pm

***** I just made this dish and it is so so so good! I went with 2 cups of cooked white rice to 1 cup cup of Trader Joe’s rice medley (which also has barley) It is so good I’m having to stop myself from eating it for breakfast! This will definitely be a meal that I make to give to others who are sick, sad, new baby etc. 5 stars!

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Rachel Schultz June 23, 2013 at 12:32 am

Thanks! I use it for that too.

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Jill June 21, 2013 at 10:59 pm

I read all of the comments and I’m really sorry but I still find this wild rice part confusing. I couldn’t find any package that said 16 ounces I saw 6 ounces (box) and big bags of 36 ounces which would make way too much rice. Your pictures seems to show more white rice and wild rice by a lot because wild rice that I’m finding is all very dark. What am I missing? So sorry!

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Rachel Schultz June 23, 2013 at 12:33 am

The exact amount of rice does not have to be to specific, just to fill up a 9×13. Two six ounces packages would be great. Hope this helps.

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Lara June 7, 2013 at 8:41 pm

This looks amazing! Can I substitute the celery for another vegetable? I was thinking zucchini? Thanks again!

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Rachel Schultz June 7, 2013 at 8:56 pm

Absolutely!

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gina April 11, 2013 at 6:36 pm

Can I use brown rice? Or will it cook differently?

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Rachel Schultz April 11, 2013 at 6:38 pm

Brown rice works great! I’ve been using it lately trying to be more healthy.

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Donna April 9, 2013 at 2:26 am

I have made this and it is a wonderful dish! I used all wild rice (3 cups of cooked),
And it does freeze well, freeze in whatever serving size you want, grab it out of the freezer and there’s your lunch… just saved time and money!

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Rachel Schultz April 9, 2013 at 2:27 am

That’s great to know, Donna. Thank you.

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Emil March 27, 2013 at 2:42 pm

Oh, just wonderful to have a casserole withoud pasta or potatoes but with rice. This looks really yummy!

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Rachel Schultz March 27, 2013 at 4:45 pm

That’s great! Yes, I like the healthy-factor.

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Amy March 23, 2013 at 7:46 pm

Soo….2 cups each white and wild rice before cooking?

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Rachel Schultz March 23, 2013 at 10:54 pm

1 cup rice before cooking and 16 ounce package of wild rice, prepared according to package instructions

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Diane March 16, 2013 at 12:30 am

This has been brought up several times so I guess I’m not the only one thats confused. The recipe calls for 16 oz. wild rice, prepared. To me that means 2 cups of prepared rice, but your answer says no, 16 oz. dry rice then prepare that. Do we want 8 cups of the prepared wild rice?

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Rachel Schultz March 16, 2013 at 1:41 pm

I’ve edited the instructions, so I hope this is clearer!

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Maryjane February 6, 2013 at 8:03 pm

Made this a few weeks ago and it turned out great! Do you think it would freeze well, if you did everything up until baking?

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Rachel Schultz February 11, 2013 at 8:20 pm

Yes, I think freezing is a great idea.

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Tammy January 30, 2013 at 2:06 am

This was delicious! Even our picky 9 yr old liked it.

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Rachel Schultz February 11, 2013 at 8:32 pm

That’s great. I’m a picky eater too.

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Patti January 15, 2013 at 3:42 am

16oz wild rice, prepared? That is about 8 cups… should this say 6oz?

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Rachel Schultz January 15, 2013 at 2:35 pm

My experience was that it turned out to about 2-3 cups. I always use 16 ounces.

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Alicia January 8, 2013 at 2:58 am

This looks great – just one question. Did you use wild rice or a rice medley? I am preparing this for dinner tomorrow and my wild rice to other ingredient ratio seems off compared to your picture – there is a TON of wild rice and your pictures look less brown … am I missing something?

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Rachel Schultz January 10, 2013 at 11:27 pm

I used wild rice. I don’t think so… Let me know how it works out for you!

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Ursula December 10, 2012 at 6:12 pm

Oh MY GOODNESS!! This was delish Rachel! Saturday night…I made a huge pyrex…I figured left overs, right? NOT! there was one small square left and we fought over it for breakfast! My kids were blown away! I actually used a “black rice” along with white and wow….they ate it! They licked the bowl clean! Thank you thank you and thanks again! So far this and your “Worlds best chicken” have been such a huge success with my kids! Merry Christmas…can’t wait to try the hummus chicken tonight! :)

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Rachel Schultz December 13, 2012 at 8:54 pm

Yes, Dave and I are the same way! We eat so much of it. Glad it was a hit!

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Caitie December 6, 2012 at 5:07 pm

This looks like a great recipe! Not to be obtuse, but is that 16oz of cooked wild rice (so, 2 cups?) or 16 oz of dry wild rice, prepared (which would be about 8 cups?) I wasn’t sure which way to be reading it, but from your pictures it doesn’t look like there is 8 cups of wild rice involved…

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Rachel Schultz December 13, 2012 at 9:00 pm

16 ounces dry. I can relate – rice measurements can be confusing!

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uknewme November 5, 2012 at 6:04 pm

Your instructions mention garlic salt but you haven’t indicated an amount. Please add to ingredient list. Thank you. This looks so yummy I want to make sure I have everything I need tonight.

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Rachel Schultz November 5, 2012 at 9:20 pm

Just a dash with the salt and pepper.

xo
rach

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Rayshelle October 21, 2012 at 5:32 pm

What do I do with the minced garlic? I already put it in the oven and realized my minced garlic was still sitting on my countertop. Lol

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Rachel Schultz October 22, 2012 at 9:56 pm

Great catch! It’s fixed now. Sorry about that :)

xo
rach

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Rayshelle October 23, 2012 at 3:52 am

It was still delicious! Thanks for a great recipe! :)

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Rachel Schultz November 5, 2012 at 4:15 pm

You’re welcome!

xo
rach

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Joan October 21, 2012 at 1:56 am

I just made my grocery list for this recipe’s ingredients. I plan to make this for dinner tomorrow night. I’m sure my husband will love it! Thanks for sharing.

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Joan October 22, 2012 at 12:03 am

I’m checking back in, one day later. I made this for supper tonight and my husband did love it after all. It was so easy, too. Finally a casserole without sour cream, mayo, and cream of anything soup. It tasted good.

Thanks for sharing. I’ll be making this again.

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Rachel Schultz November 5, 2012 at 4:16 pm

Yes! That’s what I’ve been looking for too. Glad you liked it.

xo
rach

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Micaela October 7, 2012 at 9:17 pm

Yum! Made this tonight. Prep took me forever, but I’m extremely new to this whole cooking thing. Your recipes are helping me learn though! Thanks for another awesome night!

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Rachel Schultz October 19, 2012 at 7:13 pm

so glad to hear it. all the best!

xo
rach

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