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When the air turns crisp, this is the weeknight casserole I crave—tender chicken, nutty wild rice, and caramelized fall veggies all baked together in one pan. Zero fuss, big cozy payoff.
It’s layered with herby flavor, brothy comfort, and that golden, toasty top you’ll want to crack into right away. Minimal prep, easy cleanup, and leftovers reheat beautifully.
I share a ton of recipes here on Half Baked Harvest, but I don’t often share more traditional, homey ones like this wild rice casserole. It’s odd because my family loves traditional food. Meaning lots of chicken and rice, tacos, and pasta… basically anything on the more bland side of the dinner spectrum. While I do share those types of recipes, normally I’ll put some kind of spin on them. I love flavor, nothing bland over here!
Today though, I am going the more classic route and loving it. This is cozy, healthy, filling, and all things delicious. It’s not a bland casserole in any way, just simple, feel good kind of food.
Okay, okay, and there’s maybe a good amount of cheese on top too…
What? Always got to have a little cheese.
I don’t know if you guys remember, but around this time last year I shared a cream of mushroom chicken and wild rice soup that my family and I loved. This casserole is sort of similar flavor wise, but just a lot less soupy and much heavier on the wild rice.
So just what inspired me to make this casserole? Well, like most of the more classic recipes I share with you guys, my mom inspired this one. She’s always loved chicken and wild rice casserole, but she grew up on the ones that are canned soup based. I wanted to create a version that was just as tasty, but a little healthier.
Fortunately, it was a pretty easy task and it turned out really delicious too.
Start off by cooking up some mushrooms, add some apples, wild rice, and chicken. Next stir in some broth and a splash of wine (you know, for good measure). Cover and simmer until the rice is tender. Then stir in some spinach, top with cheese, and bake until golden.
DONE.
Really doesn’t get much easier, and I love that this dish is an entire meal…carbs, protein, and veggies all together in one dish. This is truly a recipe made for busy nights.
Also, if you’re wondering about the addition of apples, I know it may seem a little odd, but it’s the perfect touch of sweetness for this extra savory recipe. Plus, I love the combo of apples and Gruyère cheese, so good.
Double also? if you wanted to add another layer of flavor, I would highly recommend topping the dish with thinly sliced prosciutto before baking. The salty flavors would be delicious with the apples, mushrooms, and rice.
FAQ:
Can I use boneless, skinless chicken thighs?
Yes—thighs stay juicy and are very forgiving. Keep them on top of the rice so the skinless pieces don’t overcook; pull when they hit 165°F.
What if I only have a wild rice blend?
It’ll work, but expect a softer texture and slightly shorter cook. Check earlier and stop when the rice is tender with a little bite.
How do I know the casserole is done without overbaking?
Look for bubbling edges, rice that’s tender but not mushy, and chicken at 165°F. If grains are still firm, add a splash of hot broth and continue, covered.
Can I assemble this ahead for a holiday meal?
Yes—assemble up to a day ahead (hold delicate dairy). Before baking, add a splash of broth to rehydrate the rice and bake until hot and steamy.
One Pan Chicken and Wild Rice Casserole
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup sweet onions, chopped
- sea salt
- pepper
- 2 cloves garlic, minced or grated
- 6 ounces cremini mushrooms
- 2 ounces wild mushrooms
- 1 Honeycrisp apple, thinly sliced
- 2 tablespoons fresh chopped thyme, plus more for serving
- 2 1/2 cups low sodium chicken broth
- 1/2 cup white wine or more chicken broth
- 2 cups wild rice
- 1/2-1 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups baby spinach
- 1 1/2 cups Gruyère cheese, shredded
Instructions
- 1. Preheat the oven to 400 degrees F. 2. Melt the butter and olive oil in a large, oven safe skillet over medium heat. Add the onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the garlic, the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized. Stir in the apples and thyme and cook another minute longer. 3. Pour in the 2 cups chicken broth and the wine and bring to a boil over high heat. Stir in the rice and chicken, cover and reduce the heat to low. Simmer for 45-55 minutes or until the rice is cooked, if needed, add the remaining 1/2-1 cup broth if the rice feels a little hard still. Remove from the heat and stir in the spinach. 4. Sprinkle the cheese over top the rice and transfer to the oven. Bake for 10-15 minutes or until the cheese has melted. Remove from the oven and serve with fresh thyme. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Receita boa demais adoro frango caipira tem um sabor mais natural, bem original.
Obrigado! Estou tão feliz que você aproveite isso!
Your bit about your family made me literally laugh out loud. I can’t tell you how many times my mom or I will make something for dinner and my dad moans “why can’t we just have something NORMAL”. I will never apologize for adding a little flavor and excitement to supper ? This recipe though looks right up his alley with one exception, he HATES mushrooms. Do you have a mushroom alternative you could suggest or do you think I can just leave it out all together??
So glad you enjoyed the post! You can just omit the mushrooms or add in a veggie you guys all love! Let me know if you have other questions. Hope you love this recipe! Thanks you! 🙂
I am making this for dinner tonight. Why is the preheated to 400F? Then preheat broiler? thanks
Sorry that was a typo. All fixed. Enjoy the casserole!
Are you sure you BROILED this dish for 10-15 min??? That seems WAY too long for anything under the broiler (?) I have a simliar recipe to this one, and i just bake it at 350 degrees for 20 min, which I will probably do after I try this recipe out. Sounds really good! Oh, and you put the chicken in RAW with the rice at same time, correct?
i Karen, thank you so much for catching that. Recipe is all fixed. And yes, I do put the chicken in raw (cut into small bite size pieces so it cooks up fast). Let me know if you have other questions. Hope you love this recipe. Thank you! ?
I’m not a big fan of wild rice, but this looks delicious. How would you modify the process to use risotto or another kind of rice (maybe basmati?)?
Hi! I would use basmati rice, that will be great! Cooking time should be about 5-10 minutes shorter. Let me know if you have other questions. Hope you love this recipe. Thank you! ?
So sorry about your migraine! While traveling!!!!
Hoping you’re feeling much better and that you never have another one.
Can’t even tell you how much I am enjoying cooking from your book!
Thank you.
I am so glad you are enjoying the book Kim! Thank you so much!
This looks amazing. Once I get my oven fixed it’s definitely going on the “to cook” list right at the top.
Awesome! I hope you love this Julie! Thanks!
THAT WAS MY QUESTION, TOO. PHOTOS DO LOOK LIKE A RICE COMBO. AND COOK TIME WOULD BE A FACTOR. AN ADDED QUESTION: WHAT TYPE OF WILD MUSHROOM DO YOU FAVOUR ? THIS LOOKS SO GOOD !!!
MY DAUGHTER & BRO-IN-LAW SUFFER FROM MIGRAINES & USE SOMETHING CALLED RELPAX … WORKS GREAT IF YOU CATCH THE MIGRAINE EARLY. BEST REMEDY MY DAUGHTER HAS EVER USED OVER HER 20 YEAR MIGRAINE HISTORY.
Hi Toni, I used a bag of wild rice, which I bought at whole foods. It’s a mix of wild rice and brown rice, yes it really is wild rice. The cooking times should all be correct. If you need a little longer, just simmer for 10 minutes or so more. Let me know if you have other questions. Hope you love this recipe. Thank you! ?
Thanks for the migraine tips too! 🙂
The recipe ingredients call for 2 cups of wild rice, but all the photos show what looks to be a White and Wild Rice blend, of some sort, Also, the cook time, once the ‘wild rice’ has been added is only 30 mins and most wild rice takes longer than that to cook to tender. I am just trying to verify that it truly is 2 cups of all Wild Rice for this recipe or is there a blend that I should be using? I am looking to make this over the coming weekend, which is why I am asking for clarification. Thank you and this looks wonderful!
Hi Traci, I used a bag of wild rice, which I bought at whole foods. It’s a mix of wild rice and brown rice, yes it really is wild rice. The cooking times should all be correct. If you need a little longer, just simmer for 10 minutes or so more. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
Tieghan,
One word of advice for your migraines from someone that has had them for over 30 yrs. and has a family history of them, take Excedrin Migraine and drink some Coke. The caffeine helps speed the effectiveness of the meds. I am one of the 20% of migraine sufferers that gets the “aura” in which everything is spinning but at first second I start thinking I am getting a headache I take this and within 20-25 minutes I am starting to feel better. I was on prescription meds. for awhile but this works better without the side effects. Good luck to you! It’s not a “club,” I would wish on anyone.
Hey Marjorie,
Thank you so much for this, I will try this out!
Loving how simple and yummy this looks! My husband and I aren’t big mushroom fans–should I add extra liquid if I keep them out? (I know mushrooms tend to release liquid when cooked)
Hi! No need for extra liquid. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
Ultimate comfort food! Love the flavors!
Thank you Eileen!
Ugh migraines are the WORST. Hope you are feeling better today! And this looks like just the dish of comfort meets cozy to make everything better. I am pretty sure you know carbs = happy. 🙂
Haha yes! Thank you so much Amanda!
This casserole has my name all over it!! Once I get back North (home) this recipe will be one of the first!! I have wild rice waiting for me. I’ve stopped purchasing canned cream soups — the garbage in them euwwwwww! I hope your migraine is gone! gone! gone!! Not fun trying to do anything. Take care!
I hope you love this Marisa!! Much better than the canned soups in my opinion! Thank you so much!
i would eat this, looks really comfy food and warming
Yes, it so is! I hope you love this Ruth! Thank you!