Chicken Wild Rice Casserole From Scratch — No Canned Soup
A deeply creamy, from-scratch chicken and wild rice casserole built with real aged Gouda, sautéed leeks, and a golden buttery cracker crust — no canned soup required.
Rinse the wild rice in a fine-mesh sieve under cold water until the water runs clear. Transfer to a small saucepan with 1¼ cups water, a pinch of salt, and the bay leaf. Bring to a simmer, cover, and cook on low for 25 minutes until tender and the water is absorbed. Drain any excess liquid and discard the bay leaf.
Preheat the oven to 375°F while the rice cooks.
Melt the butter in a large high-sided skillet over medium heat. Add the leeks and celery with ¼ teaspoon each of salt and pepper. Cook for about 10 minutes, stirring occasionally, until completely tender and softened.
Stir the flour into the vegetables until fully incorporated and no dry flour remains. Slowly pour in the milk while whisking constantly. Once the mixture comes to a simmer, add the cream, chicken stock, thyme, nutmeg, and ½ teaspoon each of salt and pepper. Simmer on low for 5 minutes until the sauce thickens and the floury taste is gone.
Add the cooked chicken, wild rice, and half the grated cheese to the sauce. Stir gently until the cheese has melted and everything is well combined.
Butter a 9×13-inch baking dish. Pour in the filling and spread evenly. Top with the remaining cheese. Bake for 25 minutes.
Meanwhile, combine the crushed crackers with ¼ teaspoon black pepper and the olive oil in a zip-lock bag and shake to coat. Remove the casserole from the oven, scatter the crackers evenly across the top, and return to the oven for 25 more minutes until the topping is deep golden brown and the filling bubbles in the center. Serve immediately.
Notes
Rotisserie chicken shortcut: Use a store-bought rotisserie chicken for the cooked chicken — just reduce the added salt by ¼ teaspoon since rotisseries tend to be pre-seasoned.
Substitute leftover gravy: Swap the chicken stock for leftover gravy if you have it on hand. It deepens the savory flavor noticeably.
Pre-cooked wild rice: If you have 2 cups of cooked wild rice already, skip step one entirely and save 25 minutes.
Make ahead: Prepare the filling up to 2 days ahead and refrigerate. Add the cheese topping and bake when ready. Always add the cracker topping fresh, just before the second bake.
Freezer: Freeze before adding the cracker topping for up to 2 months. Thaw overnight, add crackers, and bake as directed.
Storage: Refrigerate covered for up to 4 days. Reheat at 350°F covered for 15 minutes, then uncovered for 5 to re-crisp the top.