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This Chicken and Wild Rice Casserole is a delicious, filling dinner that does not require extra prep. Everything bakes together in one dish, which keeps the recipe very consistent. I often make this casserole because it reheats well and holds its texture. It is a dependable option when I need a dinner without juggling extra steps.
👉 You need to try my Ground Turkey Zucchini Casserole next.
This chicken and wild rice casserole combines chicken thighs, wild rice, vegetables, and broth baked slowly until tender. The rice cooks directly in the dish, which keeps prep simple. It works well for busy weeks and reheats evenly. This is a practical baked dinner that stays filling without feeling heavy.
Why you’ll love this recipe…
I like making this casserole because everything goes into the dish at once and bakes evenly. The rice absorbs the broth and seasoning as it cooks, which keeps the texture super consistent. This casserole is easy to portion and stores well for leftovers. I am able to plan this recipe without second guessing myself.
⏰ Total Time: About 1 hour 32 minutes
🍂 Perfect For: Make-ahead dinners, meal prep
🛒 Key Ingredients: Chicken thighs, wild rice, vegetables
🍽️ Servings: 6
🥄 Skill Level: Easy
🧊 Storage: Refrigerates and freezes well
👉 If you like baked rice dishes, Chicken Black Bean and Rice Casserole is a great addition to your meal rotation.
Made With Love,
Table of Contents
- What You’ll Need for Chicken and Wild Rice Casserole
- Full Ingredients List
- Swaps & Substitutions
- About What This Costs
- How to Make Chicken and Wild Rice Casserole
- Tips and Tricks
- Recipe FAQs – Chicken and Wild Rice Casserole
- Make-Ahead, Storage & Reheating
- More Great Casserole Recipes
- Chicken and Wild Rice Casserole Recipe
What You’ll Need for Chicken and Wild Rice Casserole
- Chicken Thighs: Stay tender during the long bake
- Wild Rice: Holds texture and absorbs flavor
- Orzo: Adds body and balance to the rice
- Carrots & Celery: Provide structure
👉 I think you will also love my Broccoli Alfredo Casserole with Ground Beef!
Full Ingredients List
- 2–3 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- ¼ yellow onion, diced
- 1 tablespoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups uncooked wild rice
- ½ cup uncooked orzo
- 2 large carrots, sliced
- 2 large celery ribs, diced
- 3¼ cups chicken broth
- 6 tablespoons butter, sliced thin
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Swaps & Substitutions
- Use chicken breasts instead of thighs if preferred
- Add mushrooms for extra texture
About What This Costs
- Estimated total cost: $14–$16
- Servings: 6
- Estimated cost per serving: about $2.50
This estimate is based on average US grocery prices and may vary depending on location, store, and seasonal pricing.
It works well as a filling family dinner.
How to Make Chicken and Wild Rice Casserole
Step 1: Preheat the oven to 400°F and spray a 9×13-inch baking dish with nonstick spray.
Step 2: Add the chicken thighs, olive oil, onion, garlic, thyme, rosemary, Italian seasoning, chili powder, salt, and pepper to the dish.
Step 3: Add the wild rice, orzo, carrots, celery, and chicken broth.
Step 4: Gently stir to combine and make sure the chicken is not overlapping.
Step 5: Place the sliced butter evenly over the top.
Step 6: Cover tightly with foil and bake for 65 minutes.
Step 7: Remove the foil, stir slightly, and bake uncovered for an additional 20 minutes until the rice is tender.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
👉 You need to try my meatless Black Bean Casserole.
My Pro TipS
Tips and Tricks
- Cover tightly so the rice cooks evenly
- Evenly spaced chicken cooks more consistently
- Resting time helps the casserole set
Recipe FAQs – Chicken and Wild Rice Casserole
Yes, assemble and refrigerate before baking.
Yes, as long as the dish stays covered during the first bake.
It freezes best after baking and cooling completely.
Wild rice works best for texture and timing.
👉 Chicken Black Bean and Rice Casserole is a yummy rice-based casserole.
Serving Suggestions
- Serve with a simple green salad
- Pair with roasted vegetables
- Add bread on the side
Make-Ahead, Storage & Reheating
- Fridge: Store covered up to 4 days
- Freezer: Freeze portions up to 3 months
- Reheat: Warm covered in the oven or microwave
👉 Million Dollar Spaghetti also reheats well for leftovers.
More Great Casserole Recipes
If you try this recipe, please give it a rating. It helps others find the best recipes.
Chicken and Wild Rice Casserole
Ingredients
- 2-3 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- ¼ yellow onion, diced
- 1 tablespoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups uncooked wild rice
- ½ cup uncooked orzo
- 2 large carrots, sliced
- 2 large celery ribs, diced
- 3¼ cups chicken broth
- 6 tablespoons butter, sliced
Instructions
- Preheat oven to 400°F and spray a 9×13-inch baking dish.
- Add all ingredients except butter and stir gently.
- Place butter slices over the top.
- Cover and bake for 65 minutes.
- Uncover, stir slightly, and bake 20 more minutes.
Notes
- Wild rice holds up best for this bake time.
- Let rest before serving for best texture.
- Add vegetables near the end if preferred.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
