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I’ve made this casserole more times than I can count — for church potlucks, cold Sunday suppers, and those evenings when I just can’t bring myself to dirty more than one dish. It’s creamy without being too rich, savory but mellow, and has that wild rice nuttiness that makes you feel like you went a little fancy… even if you didn’t.
Why You’ll Love This (and Maybe Make It Weekly)
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Just the right kind of creamy — not gloopy, not heavy, just cozy.
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Wild rice makes it feel special — earthy, chewy, and so satisfying.
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Perfect for leftover chicken — or grab a rotisserie and call it a day.
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Kids love it, grown-ups ask for seconds. Enough said.
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Freezer-friendly if you’re into prepping ahead.
Let’s Talk Ingredients (and little tweaks)
Here’s everything you’ll need — with a few tips and swaps if your fridge looks a little bare.
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1 box long grain and wild rice mix – I usually use Uncle Ben’s or Rice-a-Roni. Cook it first, sugar. We’re not making mush here.
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1 tablespoon butter – for that good, soft sauté of onion and celery. You could use olive oil, but butter’s got soul.
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½ white onion, diced – yellow works fine too. Even red if it’s what you’ve got.
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2 celery stalks, diced – gives a little crunch and balances the cream.
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1 (10.5 oz) can cream of chicken soup – Yes, it’s old-school. And yes, it still works like magic.
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2 cups cooked chicken, cubed or shredded – Leftovers, rotisserie, baked, poached — just don’t skip it.
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½ cup sour cream – tangy and rich, keeps it from being flat.
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½ cup heavy cream – or milk in a pinch, but cream gives it that silkiness we’re after.
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½ teaspoon garlic powder – just a whisper of flavor.
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½ cup grated cheddar cheese – sharp is best. You want that contrast.
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Kosher salt & black pepper to taste – don’t be shy; taste and season as you go.
How to Make It — With Love, Not Stress
Step 1: Preheat & Prep
Set your oven to 350°F and grease a 9×9-inch baking dish. You could double this and go for a 9×13 — no one’s ever sad about more casserole.
Step 2: Cook Your Rice
Make your rice mix according to the box directions. Wild rice takes a little longer, but it’s worth every chewy bite. Let it sit uncovered for a few minutes to dry out a bit — nobody wants soggy casserole.
Step 3: Sauté Your Aromatics
Melt your butter in a skillet over medium heat. Add your diced onion and celery, and cook until they’re tender — about 5 minutes. You want ‘em soft, not browned. This is about building that mellow, comforting base.
Step 4: Mix It All Up
Grab a big bowl — bigger than you think you need. Stir together:
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Cooked wild rice
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Sautéed onion and celery
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Chicken
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Cream of chicken soup
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Sour cream
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Heavy cream
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Garlic powder
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Salt and pepper
Mix gently. You’re not beating eggs here — just folding all that goodness together.
Step 5: Assemble & Bake
Pour the mixture into your greased dish and smooth the top. Sprinkle your shredded cheddar all over — like a cozy little blanket.
Pop it in the oven and bake for 25–30 minutes, or until the top is golden and bubbly and the corners are just starting to get crispy. That’s the good part, don’t skip it.
Let it sit for 5 minutes before serving — it’ll thicken up and hold together beautifully.
Little Add-Ins If You’re Feeling Fancy
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Chopped mushrooms – sauté them with the onion and celery.
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Frozen peas or carrots – stir them in with the chicken for extra veg.
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Toasted almonds – sprinkle on top after baking for crunch.
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Fresh herbs – thyme, parsley, or a whisper of rosemary adds a little something.
Leftovers? Oh Honey, Yes
This casserole keeps so well — and might even taste better the next day.
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Fridge: Store in an airtight container for 3–4 days.
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Reheat: Microwave or pop it in a low oven (covered!) until warmed through.
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Freeze: You bet! Assemble and freeze before baking (skip the cheese until bake time). Let it thaw overnight before popping in the oven.
From My Oven to Yours ❤️
This dish is the definition of comfort food. It’s what I make when I need something easy, something warm, or just something to feed a crowd without pulling my hair out.
And listen, if you serve this with a side salad and maybe a warm biscuit? People will think you’ve been cooking all day. Go ahead and let them.
If you try this, I’d love to hear how it went. Leave me a note, send a photo, or just tell me your favorite part (mine’s always the crispy edges)
Creamy Chicken Wild Rice Casserole
Ingredients
- 1 box long grain and wild rice mix
- 1 tablespoon butter
- 1/2 white onion, diced
- 2 stalks celery, diced
- 10.5 oz can cream of chicken soup
- 2 cups chicken, cooked and cubed
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 cup cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F and lightly grease a 9x9-inch baking dish. Set aside.
- Cook the rice according to the package directions, then set aside.
- In a large skillet over medium heat, melt the butter. Add the diced onion and celery and cook until softened, about 5 minutes.
- In a large bowl, combine the cooked rice, sautéed vegetables, cream of chicken soup, cubed chicken, sour cream, heavy cream, and garlic powder. Season with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the grated cheddar cheese over the top.
- Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top. Let rest for a few minutes before serving.
Notes