Our Chicken and Wild Rice Casserole features perfectly seasoned, juicy chicken thighs over a creamy wild rice and vegetable base to create a deliciously hearty and easy meal!
Table of contents
Why You’ll Love This Chicken and Wild Rice Casserole
This Chicken and Wild Rice Casserole takes just four easy-to-follow steps and turns out perfect every time! Sometimes, you just want a meal that you can throw together and get on the table – this is one of those dishes. Not only can anyone make it, but it is SO good. You can’t beat the creamy rice and vegetable base topped with juicy chicken thighs – all seasoned to perfection!
•Easy to Make: Sear the chicken, sauté the vegetables, then throw everything into a casserole dish and let the oven do its magic!
• So Satisfying: This dish tastes indulgent but contains plenty of protein, grains, and vegetables!
• Hearty Ingredients: Packed with chicken and wild rice, it’s a filling meal that won’t leave you hungry!
•Everyone Will Love It: It’s a dish that’s sure to please everyone, whether you are feeding kids, family, or friends!
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Ingredients
- Chicken thighs, skin and bone on
- Olive oil
- Cream of mushroom condensed soup
- Chicken broth
- Wild rice
- Garlic powder
- Onion powder
- Italian seasoning
- Salt
- Black pepper
- Fresh thyme
- Carrot
- Celery
- Yellow onion
How to Make Chicken and Wild Rice Casserole
Preheat the oven to 375°F. Finely dice the yellow onion and celery and chop the carrot. Set aside for now.
Season the chicken thighs on all sides with garlic powder, onion powder, Italian seasoning, salt, and pepper. Add olive oil to a large pan over medium-high heat. Once hot, add the chicken thighs and cook on both sides for 4 minutes each to give them a good sear (the chicken will finish cooking in the oven). Then, remove the chicken to a separate plate.
Add the chopped onion, celery, and carrots to the same pan. Sauté for about 6-8 minutes until the onions are translucent. Then, add the fresh thyme.
Turn off the heat and add the chicken broth, cream of mushroom soup, and uncooked wild rice. Stir until combined, then transfer the rice mixture to a casserole dish.
Place the seared chicken thighs over the rice and bake covered for 25 minutes. Then, cook uncovered for 20-25 more minutes. Serve hot and enjoy!
Tools You’ll Need
Casserole Dish: to bake the chicken and wild rice casserole
Sauté pan: To sear the chicken thighs as well as saute the vegetables before transferring them to the casserole dish.
What to Serve With Chicken and Wild Rice Casserole
This dish is great meal all on its own, but if you wanted to pair it with something, I recommend some sort of roasted or sautéd vegetable. Our Easy Balsamic Glazed Roasted Carrots or Sautéed Mushrooms in Garlic and Wine Sauce would be great options.
You could also pair with a fresh side salad to round out the meal. Our Spinach Salad With Pine Nuts And Goat Cheese would be an excellent accompaniment.
Some toasted sourdough or french bread with butter would also be a great addition to this casserole.
Tips and Variations
I love using chicken thighs over chicken breasts in casseroles because it’s almost impossible for them to dry out. Their juicy texture and hearty flavor pairs perfectly with the creamy wild rice.
Chicken thighs can be swapped for chicken breasts if that is what you prefer.
Remember to cover the casserole for the first 25 minutes of cooking. Covering the dish with a casserole lid or foil will prevent the top from drying out while its baking.
Use your favorite vegetables! Use up what you have in your fridge and toss them into the casserole. I like to add broccoli, mushrooms, and peas; you could even add corn!
I typically like to make this casserole with wild rice because it brings a great texture, and the wild rice typically doesn’t get soft and mushy like white rice can.
Recipe Card
Chicken and Wild Rice Casserole
Course: DinnerDifficulty: Easy4
servings15
minutes1
hour1.25
hoursOur Chicken and Wild Rice Casserole features perfectly seasoned, juicy chicken thighs over a creamy wild rice and vegetable base to create a deliciously hearty and easy meal!
Ingredients
1.5-2 lbs chicken thighs, skin and bone on
1 tbsp olive oil
1 10.5 oz can cream of mushroom condensed soup
1 cup chicken broth
1 cup wild rice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
4 sprigs fresh thyme
1 large carrot
2 ribs celery
1/2 yellow onion
Directions
- Preheat the oven to 375°F. Finely dice the yellow onion and celery and chop the carrot. Set aside for now.
- Season the chicken thighs on all sides with garlic powder, onion powder, Italian seasoning, salt, and pepper. Add olive oil to a large pan over medium-high heat. Once hot, add the chicken thighs and cook on both sides for 4 minutes each to give them a good sear (the chicken will finish cooking in the oven). Then, remove the chicken to a separate plate.
- Add the chopped onion, celery, and carrots to the same pan. Sauté for about 6-8 minutes until the onions are translucent. Then, add the fresh thyme.
- Turn off the heat and add the chicken broth, cream of mushroom soup, and uncooked wild rice. Stir until combined, then transfer the rice mixture to a casserole dish. Place the seared chicken thighs over the rice and bake covered for 25 minutes. Then, cook uncovered for 20-25 more minutes. Serve hot and enjoy!
