Creamy Chicken Wild Rice Casserole with a Flavorful Twist

 

Casseroles are the ultimate comfort food—easy, hearty, and perfect for feeding a crowd without much fuss. I recently experimented in the kitchen and came up with this creamy chicken wild rice casserole that turned out even better than I hoped. It's packed with tender chicken, nutty wild rice blend, crisp veggies, and a creamy sauce that ties everything together beautifully. The surprise stars? Fire-roasted red peppers for a subtle smoky sweetness and water chestnuts for that satisfying crunch.

What I love most about this dish is its versatility. It's a true one-dish meal with protein, starch, and veggies all in one. You can prep it ahead (assemble everything except the toppings, refrigerate overnight, then add the cheese and fried onions right before baking), making it ideal for busy weeknights, family dinners, or even a ladies' luncheon. It serves about 6 generous portions—plenty for a family or leftovers the next day.

The Montreal Chicken Seasoning adds a savory, herby kick (think garlic, onion, black pepper, and hints of herbs), while the sharp cheddar melts into gooey perfection and the French fried onions give an irresistible crispy topping.

Give it a try—you might just find your new go-to casserole!

Creamy Chicken Wild Rice Casserole 

3 c. white & wild rice blend

3 c. cooked, cubed chicken breast meat

2 stalks celery, chopped

4 scallions (green onions), diced

½ c. chopped crimini mushrooms

⅓ c. chopped fresh parsley

⅔ c. chopped Melissa’s Fire Roasted Red Peppers, drained

1 8-oz. can water chestnuts, drained and chopped

1 14.5-oz. can French-style green beans, drained

1 10.75-oz. can cream of celery soup

½ c. Duke’s mayonnaise

½ c. sour cream

1¼ t. Montreal Chicken Seasoning

¼ t. freshly ground black pepper

½ c. grated sharp cheddar cheese

1 2.5–6 oz. can crispy fried onions

Cook the white & wild rice blend according to the package directions. Fluff and set aside to cool slightly. 

While the rice is cooking, preheat your oven to 350°F.

Lightly grease a 2½-quart casserole dish.

In a large mixing bowl, combine the cooked chicken, chopped celery, diced scallions, mushrooms, parsley, fire-roasted red peppers, water chestnuts, and drained green beans. Add the cream of celery soup, mayonnaise, sour cream, Montreal Chicken Seasoning, and black pepper. Stir everything together until well mixed and creamy.

Gently fold in the cooked rice until evenly distributed. Transfer the mixture to the prepared casserole dish. Sprinkle the grated sharp cheddar cheese evenly over the top. Finish with a generous layer of crispy fried onions.

Bake for 25–30 minutes, or until the casserole is hot and bubbly, the cheese is melted, and the onions are golden and crispy.  Let it rest for 5 minutes before serving. Enjoy!

Tips

- Make-ahead: Assemble through step 6, cover, and refrigerate up to 24 hours. Add cheese and onions just before baking (you may need to add 5–10 extra minutes to the bake time if starting cold).

- Variations: Swap cream of celery for cream of chicken or mushroom if preferred. Add a dash more seasoning for extra flavor.

- Servings: 6 hearty portions.

 This casserole hit all the right notes—creamy, crunchy, savory, and satisfying. Let me know if you try it! 

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