Dinner

Cheesy Chicken and Wild Rice Casserole Recipe

Bymia larkspur December 27, 2025December 27, 2025

Introduction

This Cheesy Chicken and Wild Rice Casserole is a comforting, hearty dish perfect for family dinners. Combining tender chicken, nutty wild rice, and a creamy cheese sauce, it’s both satisfying and easy to prepare in a Crock-Pot.

A black bowl filled with a creamy mixed rice dish held by two woman's hands over a white marbled surface, the dish has a thick texture with visible chunks of orange sweet potato, black wild rice grains, and bits of green herbs scattered throughout. On top, there are two sprigs of fresh thyme resting diagonally, adding a touch of green. A silver spoon is partially inserted into the dish on the right side of the bowl. The overall color layers include creamy beige from the sauce, bright orange from the sweet potatoes, dark brown to black from the wild rice, and vibrant green from herb garnishes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/4 pounds boneless, skinless chicken thighs (or breasts)
1-1/4 cups wild rice blend
4 cups chicken broth (divided)
2-1/2 cups mixed vegetables (such as 1 small onion, 1 carrot, 2 stalks celery, 1 small sweet potato)
1/2 tablespoon minced garlic
1-1/4 teaspoons poultry seasoning
1-1/2 teaspoons dried parsley
1/2 teaspoon paprika
Salt and pepper to taste
2 bay leaves
6 tablespoons unsalted butter
1/3 cup flour
1 cup whole milk
1/2 cup freshly shredded Cheddar cheese
Sliced almonds (optional)
Freshly chopped parsley (optional)

Instructions

Step 1: Generously grease a large Crock-Pot (6-quart recommended) to prepare it for cooking.
Step 2: Trim fat from the chicken thighs or breasts. If using breasts, cut each into 2-3 even pieces for even cooking.
Step 3: Rinse the wild rice blend in a fine mesh strainer to remove excess starch. Add the rinsed rice to the Crock-Pot.
Step 4: Prepare the vegetables by dicing the onion, thickly slicing the carrot, slicing celery, and chopping the sweet potato into bite-size pieces. Add them to the Crock-Pot.
Step 5: Add minced garlic, poultry seasoning, dried parsley, paprika, salt, pepper, and bay leaves to the Crock-Pot.
Step 6: Pour 3 cups of chicken broth over the ingredients and stir gently to combine.
Step 7: Cover and cook on high for 2 1/2 to 4 1/2 hours, or until chicken is cooked through, rice is tender, and most liquid is absorbed. Avoid cooking on low.
Step 8: Near the end of cooking, melt butter in a small pot over medium heat. Whisk in the flour slowly and cook for 1 minute, stirring constantly.
Step 9: Gradually whisk in the remaining 1 cup of chicken broth, allowing the mixture to thicken. Then whisk in whole milk slowly and continue to thicken the sauce.
Step 10: Shred the cooked chicken directly in the Crock-Pot. Stir in the creamy sauce, Cheddar cheese, and if desired, sliced almonds and freshly chopped parsley.
Step 11: Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately for best flavor and texture.

Tips & Variations

Use chicken thighs for juicier meat, but breasts work fine if cut evenly.
Swap mixed vegetables with your favorites or seasonal produce to keep it fresh.
For extra creaminess, add a splash of heavy cream instead of whole milk.
Adding sliced almonds on top gives a nice crunch and added texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk or broth to loosen the sauce if needed. This casserole does not freeze well due to the creamy sauce.

How to Serve

A black slow cooker filled with several layers of ingredients including bright orange carrot slices, light green celery pieces, white chopped onions, dark green herbs, and bay leaves, topped with a sprinkle of ground spices. Clear chicken broth is being poured from a carton held by a woman's hand into the slow cooker, creating a slight swirl in the liquid. The whole scene is set on a white marbled surface, with the slow cooker taking up most of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of wild rice blend?

Brown rice has a different cooking time and texture, so it’s best to use the wild rice blend as specified for the best results.

Is it possible to make this casserole without a Crock-Pot?

Yes, you can cook the ingredients on the stovetop in a large pot. Simmer with broth until the rice and chicken are cooked through, then finish with the creamy sauce as directed.

mia larkspur