Chicken and Wild Rice Casserole

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Using only five ingredients, this simple and easy chicken and wild rice casserole dish is creamy, hearty, and comforting.


chicken and wild rice casserole

Chicken and wild rice casserole is a meal that uses mostly shelf-stable ingredients. Assemble the ingredients for a few months’ worth of these casseroles if you have a hankering, and know that the bag will be ready to grab whenever you need it. You could even substitute canned chicken if you like to make it completely shelf-stable! My family gobbles this one up and everyone wants seconds so if we’re all here, I usually make double. 

With chicken, rice, cream of mushroom soup, green beans, and almonds, this wild rice casserole is creamy and hearty comfort food at its best. I also have a slow cooker version of this dish, if that’s more your style.

Check out some of my other yummy casserole dishes like Mexican Cornbread CasseroleChicken Tater Tot CasseroleMexican Cornbread CasseroleJiffy Corn Casserole, and Sloppy Joes Casserole

Ingredients You’ll Need to Make Chicken and Wild Rice Casserole:

ingredients for chicken and wild rice casserole

  • Chicken
  • Long grain and wild rice blend (Watch for a sale on this and then stock up!)
  • Cream of mushroom soup (A recipe for my homemade version can be found here)
  • Cut green beans
  • Sliced almonds
  • Ritz crackers
  • Butter

Helpful Kitchen tools

How To Make Chicken And Wild Rice Casserole:

cook the chicken

Boil the chicken in a pot, then cube or shred it.

mix ingredients together in mixing bowl

Cook the rice according to package directions. Stir chicken, rice, soup, green beens and almonds together.

spray a casserole dish with non-stick spray

Spray a casserole dish with non-stick spray.

**This Casserole Dish is beautiful and gets great ratings! Give it a try if you’re looking to elevate your presentation!

spoon into casserole dish

Spoon mixture into a pie plate or casserole dish.

add ritz topping

Crush Ritz crackers and add on the top of the casserole. Evenly coat with 3 tbsp. of butter.

Bake at 350 for 20-30 minutes, or until heated through and bubbly.

Now that you’ve done all the hard work, sit down and eat.


  • Store chicken casserole leftovers in an airtight container in the fridge for up to 4 days and reheat in the microwave.
  • You can also store wild rice casserole leftovers in an airtight container in the freezer for up to three months. Simply thaw overnight in the fridge and reheat in the microwave.

Recipe Notes

  • You can leave the almonds out if you want or you can substitute them for water chestnuts if you like. You could also substitute french fried onions for these, that would be good, too!
  • While you easily adapt this wild rice casserole and use your favorite rice or rice blend (which might be white rice or brown rice), I recommend using wild rice for its distinct nutty flavor.
  • Feel free to add more vegetables to this dish! Increase the mushroom flavor with sliced mushrooms or you could even add a can of sliced carrots. Another option is frozen vegetables, like a cup of peas and carrots.
  • When it comes to the canned soup, feel free to substitute the cream of mushroom soup for either cream of celery soup or cream of chicken soup.
  • You could also add a cup of shredded cheese (or a mixture of cheddar and parmesan cheese) on top of your chicken casserole if you prefer your casseroles to be both creamy and cheesy. 
  • Another option is to substitute the chicken breasts for your favorite cut of chicken, whether that’s chopped chicken thighs, or shredded rotisserie chicken.

Recipe FAQs

Can I make this chicken wild rice casserole in advance?

Yes, you can prepare the chicken casserole up to 24 hours ahead of time. Simply cover with foil and refrigerate until it’s time to bake. Just remember that a refrigerated casserole might take longer to cook through. Another option is to bake the casserole, store the dish covered in the fridge, and then simply reheat quickly in the microwave or oven.

What do you serve with this casserole?

I recommend serving this chicken wild rice casserole with some roasted vegetables or a fresh salad. Another option is to do a side of zucchini and squash.

You may also enjoy these other chicken and rice recipes:

Cheesy Chicken and Broccoli Rice Casserole

Chicken Fried Rice Easy Peasy

Slow Cooker Fiesta Chicken & Rice

Chicken Teriyaki with Brown Rice Fresh & Fast

Chicken Fried Brown Rice

Simply Delicious Chicken & Rice Soup

chicken and wild rice casserole

Chicken and Wild Rice Casserole

Using very few ingredients, this simple and easy chicken and wild rice casserole dish is creamy, hearty, and comforting.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, rice
Servings: 4
Calories: 468kcal


  • 1 box long grain and wild rice mix I use Uncle Ben's, which is currently 6oz
  • 1 cup fresh shredded chicken
  • 1 can cut green beans mine is 15 ounces
  • 1 can cream of mushroom soup 10-ounce, fat-free is fine
  • 1 teaspoon onion powder optional
  • 1/2 cup sliced almonds
  • 1 cup Ritz crackers crushed
  • 3 tbsp melted butter


To make casserole

  • Cook and cube or shred the chicken. Drain the beans. Cook the rice according to the package directions in a pot big enough to mix the casserole (no sense in dirtying up more dishes).
    1 cup fresh shredded chicken, 1 can cut green beans, 1 box long grain and wild rice mix
  • Once the rice is cooked, stir in all other ingredients (except Ritz and butter) until well combined. Spoon into a pie plate or casserole dish.
    1 can cream of mushroom soup, 1 teaspoon onion powder, 1/2 cup sliced almonds
  • Cover the top of the casserole with crushed Ritz crackers. Pour melted butter evenly over the Ritz.
  • Bake at 350 for 20 to 30 minutes, or until heated through and bubbly. Serve warm.


Calories: 468kcal
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  1. Wondering if I could premake this (I have boneless skinless chicken breast) and freeze for a family whose mom is having surgery?? Making easy freezer meals

  2. Thank you! Thank you! It’s a cold day here in NC, and this is the perfect hot comfort food. Absolutely delicious. All your hard work to keep providing us with such great recipes is really appreciated.

  3. I love all of your recipes, and enjoy looking around your website for new ideas. Problem is there are so many banner ads and videos that my computer always freezes up, and I never get to continue looking for new recipes to try.


  4. It seems like they’ve discontinued the Uncle Ben’s Wild Rice boxes (Safeway isn’t carrying it anymore at least). Any recommendations for a replacement? I always keep the ingredients on hand for this recipe when I need a quick and easy dinner, but I haven’t had much success finding a good alternative.

  5. First, let me say thank you for this recipe and all of your others. I made this last night and it was fantastic! I love the traditional chicken and rice made with cream soups and fresh chicken, but it takes over an hour to cook and I just don’t have time during the week. This was just as good and so much faster. I skipped the almonds and cooked chicken ahead and froze it, not a fan of canned because of the texture but I think it would be okay in a creamy casserole like this.
    Has anyone tried freezing the assembled casserole? There are only 2 of us so this would work well split into 2 meals.
    Second, I love your “down-to-earth” way of cooking, thinking, and writing. I am pretty skilled when it comes to country cooking (no gourmet here) so I don’t really need the step-by-step pictures but I LOVE seeing the finished product.
    Also, I wanted to add that I LOVE, LOVE, LOVE your cookbook. Normally when I pick up a cookbook, I may see several recipes that look good but I’ll probably never try because they’re too complicated, call for specialty items, take too long, etc. There are usually only a couple things I ever actually try. That’s not the case with your book! I saw so many recipes I plan to try that look delicious. And I’m very visual when it comes to food. So I love that almost every recipe has a photo. Thanks for all you do!

    1. How much cooked chicken did you use? I wanted to also use cooked chicken breasts but didn’t know how many breasts it would take.

  6. When I first saw these recipes I thought these are the greatest “emergency” recipes ever. I immediately planned to fix some up for hurricane season in case we get hit. If we don’t, we can still have them any time we want. I reread the recipes in preparation for gathering the ingredients and suddenly realized there is a problem. They all call for baking in an oven. As we all know from experience, the first thing that goes in a hurricane is the power. Next is often the water supply. That makes baking anything impossible. Any ideas on how long you would cook these meals on an outdoor charcoal grill? Would you need to change anything?

    Love your recipes. You show just how wonderful southern cooking can be.

    1. You know, I’m not a griller myself. I have means of cooking indoors, albeit slowly, and I do have a Big Green Egg that I use in emergencies. When our power was out after the tornadoes, I cooked on it just like an oven by setting my dishes on a stone, covering them with foil, and keeping it shut while watching the temperature. They have a thermometer just like an oven does so it was easy to gauge it that way. I’m not sure if your grill has a similar thermometer but I’m sure you could get one and then that makes it much easier. If you set it on a stone (like a baking stone) and cover it, the effect would be much more like an oven, but it would likely cook a little faster.

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