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There’s something so satisfying about taking Sunday’s leftover roast chicken and forgotten rice and turning them into a fresh dinner that has everyone asking for seconds.

This Creamy Chicken and Wild Rice Casserole was born on one of those nights when I found myself staring at leftovers, trying to figure out how to make them exciting again.

Here’s a little secret: wild rice blend is the unsung hero of casseroles.

It keeps its chewy texture and nutty flavor even after baking in a creamy sauce, turning a typical casserole into something that feels a little more special.

It’s the key difference between “oh, another casserole” and “wow, this is really good.”

Jump to Recipe

I’ve made this dish so many times that I’ve picked up a few tricks along the way.

First, don’t skimp on the sour cream—it’s the secret to that tangy richness that makes the casserole feel like more than just another cream-of-soup dish.

And those crispy fried onions on top? They’re not just for nostalgia’s sake. They’re essential for the perfect texture contrast.

I’ve tried breadcrumbs, crackers, and even potato chips, but nothing quite compares to the crunch of those classic fried onions.

The best part about this recipe is how flexible it is. Leftover turkey instead of chicken? Works perfectly. Only have regular rice? No problem.

Have some random vegetables in your fridge you need to use up? Go for it.

The core formula—creamy sauce, tender meat, chewy rice, and crunchy topping—is what really makes this dish a winner.

Here’s the recipe with all the tips and tricks I’ve learned along the way:

Steps:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray. Position the oven rack in the middle.

If using freshly cooked rice, let it cool slightly before mixing. Shred the chicken into bite-sized pieces. Allow the frozen mixed vegetables to thaw slightly for about 10 minutes at room temperature.

In a large mixing bowl, combine the cream of mushroom soup and sour cream. Stir until smooth. Add the garlic powder, onion powder, salt, and pepper. Mix well and taste for seasoning adjustments.

Add the shredded chicken, cooked wild rice, and thawed vegetables to the creamy mixture. Gently fold everything together, ensuring the rice is evenly coated. Stir in the grated Parmesan cheese, being careful not to break up the rice. Had to switch bowls because mine wasn’t big enough (lol).

Transfer the mixture into your prepared baking dish, spreading it evenly with a spatula. Cover with aluminum foil and bake for 25 minutes, or until bubbling around the edges.

After 25 minutes, remove the foil and sprinkle the crispy fried onions evenly over the top. Return the casserole to the oven and bake uncovered for an additional 5 minutes, or until the onions are golden brown. Watch closely to avoid burning.

Let the casserole stand for 5-10 minutes before serving to allow the sauce to thicken slightly and make serving easier.

Creamy Chicken and Wild Rice Casserole

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Prep Time 15

Cook Time 30

Total Time 45

Servings 6

Ingredients

2 cups cooked wild rice blend about ⅔ cup uncooked
2 cups cooked shredded chicken
1 can 10.5 oz cream of mushroom soup
1 cup sour cream
1 cup frozen mixed vegetables
½ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
1 cup crispy fried onions

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray. Position the oven rack in the middle.
If using freshly cooked rice, let it cool slightly before mixing. Shred the chicken into bite-sized pieces. Allow the frozen mixed vegetables to thaw slightly for about 10 minutes at room temperature.
In a large mixing bowl, combine the cream of mushroom soup and sour cream. Stir until smooth. Add the garlic powder, onion powder, salt, and pepper. Mix well and taste for seasoning adjustments.
Add the shredded chicken, cooked wild rice, and thawed vegetables to the creamy mixture. Gently fold everything together, ensuring the rice is evenly coated. Stir in the grated Parmesan cheese, being careful not to break up the rice.
Transfer the mixture into your prepared baking dish, spreading it evenly with a spatula. Cover with aluminum foil and bake for 25 minutes, or until bubbling around the edges.
After 25 minutes, remove the foil and sprinkle the crispy fried onions evenly over the top. Return the casserole to the oven and bake uncovered for an additional 5 minutes, or until the onions are golden brown. Watch closely to avoid burning.
Let the casserole stand for 5-10 minutes before serving to allow the sauce to thicken slightly and make serving easier.

Storage Tips:

Leftovers will keep in an airtight container in the refrigerator for up to 3 days
The fried onions will soften in storage – remove them before storing and add fresh ones when reheating
When reheating, add a splash of milk or chicken broth to restore creaminess

Make-Ahead Options:

Assemble everything except the fried onions up to 24 hours in advance
Cover tightly with foil and refrigerate
When ready to bake, add an extra 10-15 minutes to the covered baking time
Add fried onions and complete the final baking step as directed

This casserole is more than just a way to use up leftovers – it’s become one of those reliable recipes that I know will please everyone at the table. It’s creamy without being heavy, familiar yet interesting, and most importantly, it’s the kind of comfort food that makes any day better.

Remember, the best casseroles are the ones that make you forget you’re eating leftovers. This one does exactly that.