This easy Chicken and Wild Rice Casserole is a healthier twist on a comforting classic! Made without canned soup, it’s creamy, packed with veggies, hearty wild rice, and topped with slivered almonds. Perfect for leftover chicken or turkey, with gluten-free and vegetarian options.
⭐️⭐️⭐️⭐️⭐️ One reader raved: “I made this with leftover turkey. FANTASTIC!”
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Why You Should Make This Wild Rice Chicken Casserole
This Chicken and Wild Rice Casserole is my version of a recipe I found in an old church cookbook—a treasure trove of simple, comforting recipes like this one. Originally called Wild Rice Supreme, it’s a classic hot dish I’ve lightened up and made healthier. With a mix of long grain and wild rice, chicken (or turkey), and a homemade sauce (no canned soup here!), it’s the perfect combo of hearty and healthy.
The combination of ingredients—buttery sautéed onions and celery, fresh parsley and slivered almonds—make it impossible to resist. I even included optional crispy fried onions for a little indulgence (it’s so good!).
And if you want flexibility this recipe delivers! Leftover turkey works great, and with easy swaps like gluten-free flour or plant-based milk, it’s adaptable for almost any diet. This updated Wild Rice Supreme has all the charm of the original but healthier, and I’m proud to serve it to my family.
A few of our favorite casseroles: Lemon Poppyseed Chicken, Cracker Barrel Chicken and Rice, Turkey Divan, and this Crockpot Hashbrown Casserole.
What is Wild Rice?
It’s not a rice, but a grass! Wild rice is the seed of a species of aquatic grass that grows primarily in the Great Lakes region of North America. It was once a dietary staple of the Native Americans living in this region, and these days, most of the wild rice available in the supermarket is specially cultivated in Minnesota and California.
If you haven’t tried wild rice before, it’s time to get on it. A firm, chewy, nutty-tasting, higher-in-protein grain that is delicious in salads, like this Harvest Wild Rice Salad, or in casseroles like the one I am showing you today.
Ingredients for Chicken and Wild Casserole
- Lundberg or Near East or similar Long Grain and Wild Rice Mix (made according to package directions)
- Leftover chicken or turkey: Shredded or cubed into bite size pieces. You may also use rotisserie chicken.
- Butter or Oil: Needed to bring flavor to your aromatics below
- Onion & Celery: Classic in any casserole
- Flour: All-purpose flour or replace with gluten free purpose flour)
- Chicken broth or stock (replace with vegetable broth if desired)
- Half and half: Or use whole milk, heavy cream or your favorite plant-based milk
- Kosher Salt & Pepper: Because spices add life to this dish!
- Pimientos: You can typically find pimientos in the canned vegetable aisle or the section with jarred olives, pickles, and other condiments. They are usually sold in small glass jars or cans and labeled as “diced pimientos” or “pimentos.” If you’re having trouble locating them, check near roasted red peppers or ask a store associate—they can often point you in the right direction!
- Fresh parsley: This adds great flavor and brightness to the casserole.
- Almonds: A classic topping for this yummy casserole. I used slivered almonds, but you may also use sliced almonds.
- Crispy Fried Onions (optional, but yummy!)
Get the full recipe in the recipe card below.
Can you Add Uncooked Rice to a Casserole?
The short answer is no, rice needs a lot of liquid and requires the steam from a covered dish, this casserole would take hours to bake if you placed uncooked rice in the dish.
However, if you happen to have some leftover, already-cooked Wild Rice, feel free to add up to a cup of the cooked wild rice to the final dish.
How to Make Easy Chicken and Wild Rice Casserole
Prepare long grain and wild rice according to the box directions and in the meantime begin prepping your ingredients.
Preheat oven to 400°F (205° C) and grease or butter a 2 qt casserole;this is my favorite casserole dish!
- Melt butter in a large saucepan or skillet or medium heat; add chopped onion and celery; cook, stirring occasionally until soft, about 5 minutes. Stir in flour, salt, pepper and cook for one minute.
- Pour in half-and-half and stir,
- And chicken broth, stirring until thickened, about 5 minutes.
- Add chicken, stirring to coat.
- Toss in chopped almonds, pimientos and fresh parsley.
- Add pre-cooked long grain and wild rice mix, stir to combine.
- Pour into buttered or greased 2 qt casserole dish and smooth.
- If desired, top with crispy fried onions. Bake, uncovered for 30 minutes.
This recipe easily doubles, use a 9×13 casserole dish and adjust baking time longer if not bubbly and crisp on top.
Gluten-Free and Vegan options
One of the most frequent questions I receive is, “Can I make a dish vegetarian, vegan, or gluten-free.” I am happy to report, that this is an easy one to convert.
- GLUTEN FREE: Easy peasy, simply make sure the rice blend you purchase is a GF product, then simply swap out the all-purpose flour for a good 1-to-1 Gluten Free flour <– my favorite brand!
- VEGAN/VEGETARIAN: This is a bit trickier, but still doable!
- Omit chicken/turkey and add in a plant-based protein if desired; cubed tofu or even cubed portobella mushrooms would work.
- Swap chicken broth with vegetable broth
- Use a plant based butter blend or olive oil to saute veggies
- Make sure wild rice mix is Vegan (Lundberg brand is)
- Replace half and half with ½ coconut cream and ½ oat milk or other plant based milk
Variations on Wild Rice Supreme
- Try including chopped carrots with your onion and celery, creating a classic mirepoix.
- No chicken or turkey? Try using cooked breakfast sausage, ground turkey, ground pork or ground hamburger instead! Ooo, wild rice casserole with hamburger! Takes me back to my childhood.
- Pimiento’s not your thing? Dice a red, orange or yellow pepper and saute with onion mixture. Or use roasted red peppers or sun dried tomatoes!
- Fresh out of fresh parsley? Substitute with 3 teaspoons dried.
- Can’t find the brand of long grain and wild rice mixes mentioned? This recipe was initially made using Uncle Ben’s Long Grain & Wild Rice mix, or substitute it with your favorite; if it’s within a few ounces of the other one, it shouldn’t change a thing.
- Toss in up to 1 cup prepared wild rice and other rice.
- Saute the veggies in olive or avocado oil instead of butter.
- Use milk or heavy cream instead of half-and-half.
- Try chopped walnuts, chestnuts, hazelnuts, or pecans — or omit them altogether.
Storage Tips and Make-Ahead, Freezing Instructions
This chicken and wild recipe is the perfect make-ahead and freezer-friendly meal or side dish. When I am cooking for the holidays I am always looking for ways get things done ahead of a holiday so I can enjoy it more!
Make-Ahead Instructions:
This Chicken and Wild Rice Casserole is perfect for prepping ahead! Simply assemble the entire casserole, cover it tightly, and store it in the fridge for up to one week. When you’re ready to bake, remove it from the fridge at least 30 minutes before putting it in the oven. Uncover and bake as directed—it’s that simple!
Freezing Instructions:
Freezing Uncooked:
Prepare the casserole as instructed, but don’t bake it. Let it cool completely before freezing. Wrap the dish twice in plastic wrap, then again with aluminum foil to ensure it stays fresh. Label it so you’re not stuck with a “mystery casserole” later! When you’re ready to cook, thaw it in the fridge overnight, then remove it 30 minutes before baking while the oven preheats. Bake as directed (and don’t forget to remove the plastic wrap!).
Freezing Cooked:
If you’ve already baked the casserole, let it cool completely before freezing. Wrap it the same way (plastic wrap and foil) and label it. This method is great for having a ready-to-heat dinner for busy nights.
Reheating Instructions:
To reheat, preheat your oven to 300°F. Place the casserole (covered) in the oven for 30-40 minutes. If frozen, it will take a bit longer—check at 40 minutes and continue baking as needed. For a thawed casserole, start checking for doneness around 30 minutes. For the last 10 minutes, uncover the dish to re-crisp the top for that perfect texture.
I sure hope you enjoyed this delicious, chicken and wild rice casserole. It’s an easy recipe for comfort food! It’s not just for the holidays either; it’s delicious to use leftovers or for a busy weeknight meal.
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Equipment
Ingredients
- 6 ounce Long Grain and Wild Rice Mix Lundberg, Near East or similar; made according to package directions
- 2 cups chicken or leftover turkey (rotisserie chicken works too)
- ¼ cup butter half of a stick
- ⅓ cup onion chopped
- ⅓ cup celery chopped
- ⅓ cup flour replace with gluten free purpose flour if GF
- 1 cup chicken broth or stock, replace with vegetable broth if desired
- 1 cup half and half use cream, milk or plant-based milk
- 1 teaspoon kosher sea salt
- fresh ground black pepper
- 4 ounce pimientos diced, jarred
- ⅓ cup fresh parsley chopped
- ¼ cup slivered almonds chopped
- Crispy Fried Onions optional, but yummy!
Instructions
- Prepare long grain and wild rice according to the box directions and in the meantime begin prepping your ingredients. Preheat oven to 400°F (205° C) and grease or butter a 2 qt casserole.
- Melt butter in a large saucepan or skillet or medium heat; add chopped onion and celery; cook, stirring occasionally until soft, about 5 minutes. Stir in flour, salt, pepper and cook for one minute.
- Pour in half-and-half and chicken broth, stirring until thickened, about 5 minutes.
- Add chicken, stirring to coat., toss in chopped almonds, pimientos and fresh parsley.
- Add pre-cooked long grain and wild rice mix, stir to combine. Pour into buttered or greased 2 qt casserole dish and smooth. If desired, top with crispy fried onions. Bake, uncovered for 30 minutes.
Notes
- omit chicken/turkey and add in a plant based protein like tofu, or cubed portobella mushrooms.
- swap chicken broth with vegetable broth
- use a plant based butter blend or olive oil to saute veggies
- make sure wild rice mix is Vegan (Lundberg brand is)
- replace half and half with ½ coconut cream and ½ oat milk or other plant based milk
Storage Tips and Make-Ahead Instructions:
- Make-Ahead: Assemble the casserole, cover tightly, and refrigerate for up to 1 week. Remove from the fridge 30 minutes before baking, uncover, and bake as directed.
- Freezing Uncooked: Cool completely before freezing. Wrap in plastic wrap and foil, label, and freeze. Thaw overnight in the fridge, remove 30 minutes before baking, and bake as instructed (don’t forget to remove the plastic wrap!).
- Freezing Cooked: Let the casserole cool, wrap it well (plastic wrap and foil), label, and freeze. Reheat in a 300°F oven for 30-40 minutes, covered, and uncover during the last 10 minutes to crisp the top.
- Reheating: For thawed casseroles, bake covered at 300°F for 30 minutes, uncovering for the last 10 minutes. For frozen casseroles, bake a bit longer, checking at 40 minutes.
Nutrition
Wednesday Holiday Side Dish Recipes:
- Air Fryer Brussels Sprouts by Savory Experiments
- Baby Yams with Honey Apple Syrup by Palatable Pastime
- Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
- Candied Butternut Squash by Our Good Life
- Cheesy Brussels Sprouts Bake by Sweet Beginnings
- Cranberry Kissed Green Beans by Cindy’s Recipes and Writings
- Easy Corn Pudding by Lemon Blossoms
- Garlic Mushrooms by House of Nash Eats
- Green Bean and Cauliflower Gratin by Hezzi-D’s Books and Cooks
- Maple Glazed Delicata Squash by A Day in the Life on the Farm
- Roasted Carrots with Honey and Thyme by Kate’s Recipe Box
- Slow Cooker Glazed Carrots by Blogghetti
- Sophisticated Green Bean Casserole by An Affair from the Heart
- Spinach Orzo Salad by Shockingly Delicious
- Twice Baked Butternut Squash by A Kitchen Hoor’s Adventures
- Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
- Wild Rice Supreme by The Fresh Cooky
Shelly
This is such a tasty dish! Question about freezing: does the half and half/milk/cream separate like it usually does, in general, when frozen?
So glad you liked it. Yes it does separate a little but shouldn’t impact the texture too much.
Linda Yates
Can mushrooms be used instead of chicken? If so when would it be the best time to add them.
Hi Linda, as in like large portabella mushrooms? I’m not sure, I would add them when you normally add the chicken. Let me know how it goes.
S Berry
I made this with leftover turkey. FANTASTIC!
Oh thank you!!
Jessica Formicola
Chicken and rice is always a winning combination in my book! Can’t wait to make this for dinner soon!
Thanks Jessica, hope you love it!
Lisa Kerhin
Perfect to have along side the big holiday meal and even better to make with leftover!
For sure, great for both!! Thanks!
Cindy
What a great change from potatoes!
Thank you Cindy! Of course, I have nothing against potatoes being served along with this! Haha!
Terri Oliver Steffes
This sounds amazing. I’m supplying a meal for a family and I’ll be taking this.
Love hearing this Terri and I hope they love it, maybe you’ll save a little for your family!
Hezzi-D
Chicken and rice is always a winnning combination!
Agreed! Thank you!
Dorothy Reinhold
This is such a nice dish! I am thinking of all the meals that this will be a perfect addition!
Thank you so much Dorothy! So appreciate your kind words!
Wendy Klik
This is a great idea for using leftover turkey after Thanksgiving. Thanks for sharing.
Thanks Wendy, yes so great for using up leftovers! Plus great a side all by itself too!