Chicken and Wild Rice Casserole Recipe — The Big Family Bake
A generous, crowd-feeding Southern casserole packed with tender chicken, creamy wild rice, crunchy water chestnuts, and sharp cheddar — topped with golden breadcrumbs and toasted almonds and baked until perfectly bubbling.
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Servings: 12
Ingredients
- 1 package (2.25 oz) sliced almonds
- 2 boxes (6.2 oz each) fast-cooking long grain and wild rice mix
- ¼ cup butter
- 4 celery ribs, chopped
- 2 medium onions, chopped
- 5 cups chopped cooked chicken
- 2 cans (10¾ oz each) condensed cream of mushroom soup
- 2 cans (8 oz each) sliced water chestnuts, drained
- 1 container (8 oz) sour cream
- 1 cup milk
- ½ tsp salt
- ½ tsp black pepper
- 4 cups shredded sharp cheddar cheese, dividedC
- ooking spray
- 2 cups soft fresh breadcrumbs
Instructions
- Preheat oven to 350°F. Spread almonds on a shallow baking sheet and toast for 4–6 minutes, stirring halfway, until golden and fragrant. Set aside.
- Prepare both rice mix packages according to package directions, including the seasoning packets.
- Melt butter in a large skillet over medium heat. Add celery and onions and sauté for 10 minutes until soft and translucent.
- Add the chicken, cream of mushroom soup, water chestnuts, sour cream, milk, salt, pepper, cooked rice, and 3 cups of the cheddar to the skillet. Stir until everything is well combined and evenly coated.
- Spoon the filling into a lightly greased 15×10-inch baking dish or two 11×7-inch dishes. Spread evenly and top with the soft breadcrumbs.
- Bake at 350°F for 35 minutes until bubbling and the breadcrumbs are beginning to turn golden.
- Remove from oven. Sprinkle the remaining 1 cup cheddar and the toasted almonds evenly across the top. Return to oven for 5 minutes until the cheese is fully melted. Serve immediately.
Notes
Notes
- Use both seasoning packets. The flavor packets from the rice mix add significant seasoning — don't skip them or the filling will taste flat.
- Rotisserie chicken shortcut: Two large rotisserie chickens yield approximately 5 cups of chopped cooked chicken. Shred while warm for the easiest prep.
- Freeze half: Divide into two 11×7-inch dishes, bake one, and freeze the other unbaked without the almond topping for up to 2 months.
- Breadcrumb upgrade: Mix fresh parsley and a tablespoon of parmesan into the breadcrumbs before topping for extra color and flavor.
- Storage: Refrigerate covered for up to 4 days. Reheat at 325°F covered for 20 minutes, then uncovered for 5.