Creamy Chicken Wild Rice Casserole
This Chicken Wild Rice Casserole is a creamy, cheesy weeknight favorite made with rotisserie chicken, boxed wild rice mix, and a golden, buttery Ritz cracker topping. It's an easy make-ahead dinner that also freezes beautifully, whether you bake it now or freeze it for later.
Servings: 8
Calories: 1eighth
Equipment
Ingredients
- 2 6.2 ounce packages quick-cooking long grain and wild rice mix I like Uncle Ben's or Rice a Roni
- 3 tablespoons butter or olive oil
- 1 ¼ cups chopped onion
- ¾ cup chopped celery
- 3 cups cubed or coarsely shredded cooked chicken I like to use rotisserie
- 3 cups shredded Colby Jack or Cheddar cheese 12 ounces, divided
- 2 10 ¾ ounce cans cream of chicken
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup crushed Ritz crackers
- ¼ cup melted butter
Instructions
- Prepare rice mix according to package directions. Preheat oven to 350F degrees.
- Meanwhile, melt butter in a large skillet with high sides or 5 to 6 quart pot over medium heat; add onion and celery. Cook 8 minutes, stirring often, or until onion is almost tender. Stir in cooked rice, chicken, 2 cups of the shredded cheese, soup, sour cream and mayonnaise.
- Pour the chicken and rice mixture into a 13x9-inch baking dish or pan coated with cooking spray.
- Sprinkle the remaining 1 cup shredded cheese over the casserole.
- Tip: Use a zip-top bag and the bottom of a heavy-bottomed drinking glass to crush the crackers.
- Combine crushed crackers and butter. Then sprinkle with crackers. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until bubbly around the sides and lightly browned on top.
Notes
Freezing Instructions
If preparing the casserole to freeze:- Cover the uncooked casserole with heavy-duty aluminum foil and freeze.
- To thaw, place in the fridge 24 hours before baking.
- To bake, uncovered and bake at 350 for 35 minutes.
- Bake COVERED, at 350 for 25 minutes. Uncover, and bake an additional 15 minutes or until bubbly around the edges.
- Let casserole cool completely to room temperature- about 1 ½ hours. Wrap the baking dish in heavy-duty aluminum foil and freeze. If using a disposable aluminum casserole, don’t freeze it with the clear plastic lid that comes with it-it takes up space in the freezer and is not sufficient to prevent freezer burn. Cover the top with foil and freeze.
- To thaw cooked casserole, place in the fridge 24 hours before baking. To bake, bake COVERED at 350 for 20 minutes, uncover, then bake an additional 10 until bubbly around the edges.
Tips
- Cook the rice mix according to package directions before starting. It should be tender but not mushy going into the oven.
- Let the casserole rest 5 minutes after baking so it sets up for clean, scoopable servings.
- This recipe halves easily into two 8x8 dishes. Great for sharing one and keeping one for yourself.
