This post first appeared at Real Housemoms where I’m a contributor. Chicken & Wild Rice Casserole is the ultimate comfort food, layered with seasoned rice, tender chicken, a creamy cheesy sauce, and a crispy stuffing topping.
This casserole is what I grew up eating. I loved it as a child and I still make it regularly. The combination of seasoned wild rice, tender chicken, creamy soup and melted cheese topped with crunchy stuffing is comfort food at its best.
What makes this dish stand out is the flavor layering. Instead of plain rice, a seasoned long grain and wild rice blend adds so much depth on its own. The chicken, cheese and cream-of-chicken soup create a creamy sauce that keeps the casserole moist and satisfying. A layer of seasoned stuffing on top crisps up during baking and provides a contrasting texture that completes the dish.
This casserole is also extremely practical. You can assemble it ahead of time—no need to pre-cook the chicken—so it’s perfect for busy nights. Prepare the rice, layer the ingredients in a casserole dish, and refrigerate until you’re ready to bake.
It freezes well, too. If your family is small, split the recipe into two 8×8 pans, freeze one for later, and keep the other for dinner. To freeze, line the dish with foil or use a disposable pan, assemble the casserole, freeze until firm, then wrap tightly for storage. Thaw in the refrigerator the day before baking for best results.
This is a great dish to make for your family or to share with someone in need. It travels well and reheats nicely, making it an ideal meal to deliver to new parents, friends recovering from illness, or anyone who could use a comforting, ready-to-eat dinner.
Serve this casserole with a simple side salad or steamed vegetables to make a complete meal. It’s filling, wholesome, and family-friendly—everyone leaves the table satisfied. Enjoy!
Chicken & Wild Rice Casserole
Chicken & Wild Rice Casserole
15 mins
1 hr 20 mins
1 hr 35 mins
8
Garnish and Glaze
Ingredients
- 1 6-ounce package Uncle Ben’s Long Grain and Wild Rice
- 4 boneless chicken breasts, cut into bite-size pieces
- 2 cups Monterey Jack cheese, grated
- 1 can cream of chicken soup
- 1/4 cup chicken broth or water
- Paprika, to taste
- 3 cups Pepperidge Farm herb seasoned stuffing
- 1/2 cup butter, melted
Instructions
- Cook the rice according to package directions.
- Spray a 9″x13″ casserole dish with cooking spray and spread the cooked rice in the dish. Sprinkle 1 cup of the grated cheese over the rice, then arrange the uncooked chicken pieces on top. Season the chicken with paprika, then sprinkle with the remaining 1 cup of cheese.
- Stir the chicken broth or water into the cream of chicken soup, then spoon the mixture evenly over the cheese and chicken.
- Toss the stuffing mix with the melted butter and spread it evenly over the top of the casserole.
- You can refrigerate the assembled casserole overnight or bake immediately.
- Bake at 325°F (163°C) for about 60 minutes, until the chicken is cooked through and the stuffing is golden and crisp.
Notes
Freezing Instructions:
Whole recipe: Use a disposable pan or line your dish with foil, grease, assemble as directed, and freeze until solid. Then lift the foil from the pan and wrap tightly or place in a large airtight freezer bag.
Half recipe: Divide ingredients and assemble in two 8×8-inch pans (one disposable or lined with foil and sprayed).
Thawing: The day before you want to bake, place the casserole in the refrigerator to thaw and then cook as directed.
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