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This cozy, hearty Chicken and Wild Rice Casserole is a comforting meal that’s perfect for busy weeknights or when you need a nourishing dish that brings warmth to the table. With tender chicken, nutty wild rice, and aromatic herbs, this casserole is a flavorful, one-pan meal that the whole family will love!
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Why Chicken and Wild Rice Casserole?
This dish isn’t just delicious—it’s a powerhouse of nutrition. Wild rice is packed with fiber, protein, and essential nutrients, making it a wonderful complement to tender chicken. Plus, this meal is a one-pan wonder, meaning minimal cleanup and maximum flavor!
Pro Tips for Perfect Chicken and Wild Rice Casserole:
- Fluffy Rice: Ensure the rice fully absorbs the broth for the best texture.
- Prevent Sticking: Use a non-stick pan or coat your baking dish well before adding ingredients.
- Boost the Flavor: Consider toasting the rice before baking for a deeper, nutty flavor.
- Customize It: Add mushrooms, peas, or even bell peppers to amp up the veggies, or spice it up with diced jalapeños!
Serving Suggestions:
This versatile casserole is a complete meal on its own, but you can also serve it with a side salad, roasted vegetables, or crusty bread for extra comfort. It pairs beautifully with a light white wine or a refreshing iced tea.
Storing for Later:
- Refrigerate: Keep in an airtight container for up to 5 days.
- Freeze: Cool completely, store in a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat with a bit of broth to refresh the flavors.
Chicken and Wild Rice Casserole
Prep Time: 7 minutes
Cook Time: 85 minutes
Servings: 6
Ingredients:
- 2-3 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1/4 yellow onion, diced
- 1 tbsp minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp Italian seasoning
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups uncooked wild rice
- 1/2 cup uncooked orzo
- 2 large carrots, sliced
- 2 large ribs celery, diced
- 3 1/4 cups chicken broth
- 6 tbsp butter, sliced thin
Cooking Instructions:
- Preheat oven to 400°F.
- Spray a 9×13-inch baking dish with non-stick spray.
- Add the chicken, olive oil, onion, garlic, seasonings, wild rice, orzo, carrots, celery, and broth into the baking dish. Gently stir to combine and ensure the chicken isn’t overlapping.
- Place the slices of butter over the top.
- Cover tightly with foil and bake for 65 minutes.
- Carefully remove the foil, stir slightly, and bake for an additional 20 minutes, or until the rice is tender.
I’m Julia Pacheco, a published cookbook author and food creator who’s passionate about delicious, budget-friendly meals that bring people together. From learning to cook with my mom to navigating life on WIC and food stamps, I know the value of making every meal count.
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Chicken and Wild Rice Casserole
Ingredients
- 2-3 lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- 1/4 yellow onion diced
- 1 tbsp minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp Italian seasoning
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups uncooked wild rice
- 1/2 cup uncooked orzo
- 2 large carrots sliced
- 2 large ribs celery diced
- 3 1/4 cups chicken broth
- 6 tbsp butter sliced thin
Instructions
- Preheat oven to 400°F.
- Spray a 9×13-inch baking dish with non-stick spray.
- Add the chicken, olive oil, onion, garlic, seasonings, wild rice, orzo, carrots, celery, and broth into the baking dish. Gently stir to combine and ensure the chicken isn’t overlapping.
- Place the slices of butter over the top.
- Cover tightly with foil and bake for 65 minutes.
- Carefully remove the foil, stir slightly, and bake for an additional 20 minutes, or until the rice is tender.