Chicken and Wild Rice Casserole
Yield: 8 servings
The ultimate comfort food layered with flavorful rice, protein-rich chicken, a creamy sauce, and crispy topping-and there are easy options for adding vegetables. Plus the casserole is quick to assemble, and you may prepare it ahead of time and even freeze it.


  • 1 (6-ounce) package of Uncle Ben’s Long Grain and Wild Rice (see notes for options including gluten-free brand*)
  • 1½ pounds uncooked chicken, cut into bite-size pieces (about 3 boneless, skinless breasts; could substitute an equal weight of tenders)
  • 1 (10.5-ounce) can or box cream of mushroom soup (may substitute cream of chicken)*
  • ¼ cup chicken broth or water
  • 2 tablespoons each melted butter and olive oil
  • 2 lightly rounded cups (120g) Pepperidge Farm dry herb seasoned stuffing*
  • Optional add-ins and toppings: 1-2 cups cooked broccoli (or frozen, thawed, and squeezed of excess liquid); 4-6 ounces fresh mushrooms, halved or quartered if large; ¾-1 cup shredded cheese (I love gruyere; could use cheddar, fontina, or another favorite); 2-3 tablespoons minced fresh parsley


  1. Cook the rice according to package directions.
  2. Grease or coat a 9”x13” baking dish with cooking spray and place the cooked rice evenly over the bottom of the dish. Evenly distribute the uncooked chicken pieces over the rice. (Do the same with the optional broccoli but not the mushrooms, if using.).
  3. In a small bowl, stir the broth (or water) into the soup. (Tip: I use the broth or water to squish out the soup can and get every last bit.) Pour evenly over the chicken and rice.
  4. Stir together the melted butter and olive oil, and then add the seasoned stuffing and toss to coat. If using mushrooms, toss them in, too. (Tip: I melt the butter in my quart-size Pyrex measure, which is large enough to then add the stuffing mix and toss.) Evenly distribute over the top of the casserole.
  5. At this point, you may cover and refrigerate up to overnight or cook immediately. The uncooked casserole may also be frozen. Thaw before baking. 
  6. Bake, uncovered, in an oven preheated to 325℉ for 35 to 40 minutes, give or take a few minutes depending on oven, or until the chicken is just cooked through. If desired, sprinkle with the optional cheese, and broil for a minute, watching carefully, to melt the cheese. Sprinkle with optional parsley and enjoy!


Need a gluten-free casserole?
*Uncle Ben’s rice mix contains wheat, but Near East has a similar 6-ounce box that works equally well. Just make sure you purchase the box that says long grain and wild rice. Zatarain’s also sells a comparable product, but I have not seen it in the stores I shop locally.
*Similarly, Campbell’s cream soups contain gluten, but Pacific sells a spot-on, gluten-free replacement that comes in 10.5-ounce box. (I believe some stores sell the Pacific soup in a similar size can.)
*Finally, Pepperidge Farm’s dry herb seasoned stuffing is not GF, but Three Bakers carries a comparable product that works beautifully and doesn’t taste at all “gluten-free.”


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