This Paula Deen Chicken and Wild Rice Casserole is a creamy and savory recipe, which is made with a wild rice blend and mushrooms. It’s the ultimate comfort food recipe, ready in about an hour and a half.
Paula Deen Chicken and Wild Rice Casserole Ingredients
- 9 tablespoons unsalted butter, divided
- 4 boneless skinless chicken breasts (6 to 8 ounces each)
- 1 onion, diced
- 2 stalks celery, diced
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 10 ounces mushrooms, sliced
- 1 ½ cups wild rice blend
- 2 cups low-sodium chicken broth
- 1 cup dry white wine
- 3 tablespoons all-purpose flour
- ¼ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 cup whole milk
How To Make Paula Deen Chicken and Wild Rice Casserole
- Sear the Chicken: Preheat your oven to 400°F. Pat the chicken breasts dry and season them with salt and pepper. Heat 2 tablespoons of butter in a large ovenproof skillet over medium-high heat. Add the chicken and cook for 6-8 minutes on one side, until well browned. Transfer the chicken to a plate, browned side up.
- Sauté the Vegetables: Add 2 more tablespoons of butter to the now-empty skillet. Add the onions and celery, season with salt and pepper, and sauté until crisp-tender. Add the garlic and cook for one more minute until fragrant. Remove the vegetables to a bowl.
- Cook the Mushrooms: Melt another 2 tablespoons of butter in the skillet. Add the mushrooms and cook them, undisturbed, until they are well browned on one side. Stir and continue cooking until all their moisture has evaporated and they are browned all over.
- Simmer the Rice: Add the sautéed vegetables back to the skillet with the mushrooms. Stir in the dry wild rice blend and cook for about 2 minutes. Pour in the chicken broth and white wine, bring to a boil, then reduce the heat to medium. Cover the pan and simmer for 15 to 20 minutes, until most of the liquid is absorbed.
- Make the White Sauce: While the rice is cooking, melt the remaining 3 tablespoons of butter in a small saucepan. Whisk in the flour, salt, pepper, onion powder, and thyme and cook for 1-2 minutes. Slowly whisk in the milk and continue to cook until the sauce has thickened.
- Assemble and Bake: Pour the white sauce over the rice mixture in the skillet and stir to combine. Place the seared chicken breasts on top of the rice, browned side up, and press them down lightly.
- Finish in the Oven: Transfer the skillet to the oven and bake, uncovered, for 20 to 25 minutes, until the chicken is cooked through (reaches 160°F). Let the casserole rest for 10 minutes before serving.

Recipe Tips
- How to get the most flavor? The most important steps for a deep, savory flavor are to get a good, dark brown sear on the chicken and to brown the mushrooms properly, allowing them to cook until all their moisture has evaporated.
- Can I use a shortcut for the sauce? Yes. The recipe notes suggest that instead of the homemade white sauce, you can use 1 can of condensed cream of mushroom soup, thinned out with a little bit of milk or broth.
- Can I make this ahead of time? This dish is best made fresh for the best texture. However, you can save time by chopping all your vegetables in advance.
- What if my rice is still too chewy? Different wild rice blends can have different cooking times. If the rice is still too firm after 20 minutes on the stove, just add a splash more broth, cover, and let it simmer for another 5-10 minutes before proceeding.
What To Serve With Chicken and Wild Rice Casserole
This is a hearty, all-in-one comfort food meal. It contains protein, vegetables, and a starch. It is perfectly served with a simple side dish like:
- Steamed green beans or roasted asparagus
- A simple green salad with a vinaigrette
- Crusty bread for sopping up the creamy sauce
How To Store Chicken and Wild Rice Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Allow the casserole to cool completely. It can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken and Wild Rice Casserole Nutrition Facts
- Serving: 1 serving
- Calories: 727kcal
- Carbohydrates: 61g
- Protein: 41g
- Fat: 32g
- Sodium: 225mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. The recipe notes that boneless, skinless chicken thighs or even tenders are a great substitute and will be even more moist.
Yes! This is a fantastic recipe for using up leftover chicken. Simply skip the steps for searing the raw chicken. Stir about 3-4 cups of shredded, cooked chicken into the rice mixture right before you transfer it to the oven to bake.
No. As the recipe notes, you can easily substitute the wine with an equal amount of extra low-sodium chicken broth if you prefer not to cook with alcohol.
Try More Recipes:
- Paula Deen Sweetened Condensed Milk Rice Pudding Recipe
- Paula Deen Mexican Rice Recipe
- Paula Deen Chicken and Rice Casserole Recipe

Paula Deen Chicken and Wild Rice Casserole Recipe
Description
A hearty and creamy one-pan casserole featuring tender chicken breasts baked on a bed of savory wild rice, mushrooms, and vegetables in a homemade cream sauce.
Ingredients
Instructions
- Preheat oven to 400°F. Sear the seasoned chicken breasts in butter in a large ovenproof skillet on one side until browned; remove and set aside.
- In the same skillet, sauté the onion and celery, then the garlic. Remove and set aside.
- In the same skillet, brown the mushrooms until all their liquid has evaporated.
- Return the vegetables to the skillet. Stir in the wild rice, then the broth and wine. Cover and simmer for 15-20 minutes until the liquid is mostly absorbed.
- Meanwhile, make a white sauce by creating a roux with 3 tbsp of butter and the flour, then whisking in the milk until thickened.
- Stir the white sauce into the rice mixture.
- Place the seared chicken breasts, browned side up, on top of the rice.
- Transfer the skillet to the oven and bake, uncovered, for 20-25 minutes, until the chicken is cooked through.
Notes
- The most important tip for a flavorful dish is to brown the chicken and the mushrooms well in the same pan, which creates a delicious fond for the sauce.
- For the best texture, do not overcook the rice on the stovetop; it should still have a slight bite as it will continue to cook in the oven.
- This is a perfect company-worthy casserole, as it’s a complete, elegant meal all made in one pan.
- If you don’t have an ovenproof skillet, you can easily transfer the rice mixture to a 9×13-inch baking dish before topping with the chicken and baking.