Creamy Chicken & Wild Rice Casserole Recipe – Easy Bacon Bake

The aroma of crispy bacon mingling with creamy chicken and wild rice always reminds me of cozy Sunday dinners at home. There’s something downright magical about a bubbling casserole coming out of the oven, especially when it’s topped with golden, crunchy bacon bits. The first time I threw together this creamy chicken & wild rice casserole with crispy bacon, it was a total fridge clean-out experiment—little did I know it’d become my family’s most requested comfort food. You know those nights when you want dinner to practically cook itself but still taste like you put in some effort? This is that recipe.

I’ve made this casserole for everything—potlucks, meal trains, even just to have leftovers for hectic weekdays. The secret to its irresistible flavor is the hearty wild rice blend, which gives you a slightly nutty bite, paired with juicy chicken and a velvety sauce. And then there’s the bacon…oh, the bacon. It adds just the right touch of salty crunch on top. If you’re like me and crave meals that are both soul-warming and simple, you’ll fall in love with this creamy chicken & wild rice casserole recipe.

Honestly, this dish checks all the right boxes: it’s a one-pan wonder, feeds a crowd, and tastes even better the next day. I’ve tested it with every kind of chicken (rotisserie, thighs, breast—you name it), and the results are always mouthwatering. Whether you’re feeding picky kids or impressing the in-laws, this bacon bake is a sure winner. So grab your favorite casserole dish, and let’s make dinner the highlight of your week!

Why You’ll Love This Creamy Chicken & Wild Rice Casserole Recipe

• Quick & Easy: All you need is about 20 minutes to assemble, then the oven does the rest. Perfect for busy weeknights or when you just can’t be bothered with complicated steps.
• Simple Ingredients: No fancy shopping list—just pantry staples and a couple of fresh ingredients. Chances are, you already have most of what you need for this creamy chicken & wild rice casserole.
• Perfect for Any Occasion: This casserole is a hit at potlucks, family dinners, or holiday gatherings. It’s even impressive enough for guests, but relaxed enough for a regular Tuesday.
• Crowd-Pleaser: Every time I serve this, folks go back for seconds. Even picky eaters (kids and adults!) can’t resist the creamy sauce and crispy bacon topping.
• Unbelievably Delicious: The wild rice blend is hearty and wholesome, the chicken is tender, and that cream sauce ties it all together. Add the smoky bacon on top, and you’ve got pure comfort food.

This isn’t just another chicken casserole. The wild rice adds texture and depth, while the sauce is rich but not heavy, thanks to a touch of sour cream. I like to blend some of the cooked bacon into the sauce for a smoky undertone, then scatter the rest on top so you get that satisfying crunch with every bite. If you’ve ever had a bland casserole, this recipe will restore your faith. It’s the kind of dish that makes you close your eyes and say, “Mmmm,” after the first forkful. And let’s be real—between the easy prep, the make-ahead ability, and the way leftovers taste even better, you’ll want this creamy chicken & wild rice casserole on repeat all year long. After testing dozens of casseroles, I can honestly say this is the one I make for people I care about most.

What Ingredients You Will Need

This creamy chicken & wild rice casserole recipe is all about delivering big flavor and a cozy texture with minimal fuss. Most of these ingredients are pantry or fridge staples, and there’s plenty of flexibility for swaps if you need them.

• Chicken breast or thighs, cooked and shredded (about 3 cups / 400g) (rotisserie chicken works in a pinch!)
• Wild rice blend, cooked (2 cups / 325g) (the nutty bite is key—Lundberg makes a great blend)
• Crispy bacon, cooked and crumbled (8 slices) (for topping and folding into the sauce)
• Yellow onion, finely chopped (1 medium)
• Celery stalks, diced (2)
• Carrots, diced (2 medium)
• Garlic cloves, minced (3)
• Unsalted butter (4 tablespoons / 56g) (for sautéing veggies)
• All-purpose flour (1/4 cup / 30g) (thickens the sauce—use gluten-free if needed)
• Chicken broth, low sodium (2 cups / 480ml)
• Whole milk (1 cup / 240ml) (or 2%—for creaminess)
• Sour cream (1/2 cup / 120g) (adds tang—Greek yogurt works too!)
• Shredded mozzarella cheese (1 cup / 112g) (melty goodness—swap in Swiss or Monterey Jack if you like)
• Fresh parsley, chopped (2 tablespoons) (for that pop of color)
• Salt & black pepper to taste
• Dried thyme (1 teaspoon)
• Paprika (1/2 teaspoon) (smoky note)

Ingredient Tips & Swaps:

• No wild rice? Use brown rice or a brown-white mix, but wild rice really shines here.
• For a gluten-free version, swap the flour for a 1:1 gluten-free blend.
• Need dairy-free? Use coconut cream and your favorite shredded vegan cheese, and swap sour cream for a plant-based alternative.
• Turkey or ham can substitute for the chicken if you’re repurposing holiday leftovers.

All these ingredients layer together for a creamy, crave-worthy casserole that’s both satisfying and flexible. I love that you can clean out your veggie drawer with this one—sometimes I throw in leftover peas or spinach for extra color.

Equipment Needed

• Large casserole dish (9×13-inch / 23x33cm works best, but any deep oven-safe dish will do)
• Large skillet or sauté pan (for cooking bacon and sautéing veggies)
• Mixing bowls (for combining chicken, rice, and sauce)
• Measuring cups and spoons
• Wooden spoon or spatula
• Sharp knife and cutting board
• Whisk (for smooth, lump-free sauce)
• Aluminum foil (to prevent over-browning during baking, if needed)

If you don’t have a casserole dish, any oven-safe Dutch oven works in a pinch. I’ve even used a deep pie dish for smaller batches. For the bacon, a regular frying pan is fine, but if you want to avoid grease splatters, lay bacon strips on a foil-lined sheet pan and bake at 400°F (200°C) until crispy. Just remember to let everything cool before mixing—hot bacon can melt the cheese prematurely. I’ve had my trusty Pyrex casserole for years (it’s survived countless potlucks and dishwashing mishaps) and it still bakes up perfectly every time. And if you’re on a budget, secondhand stores often have great ovenware finds!

How to Make Creamy Chicken & Wild Rice Casserole with Crispy Bacon

1. Prep the Ingredients (10 minutes):
   • Cook 2 cups (325g) wild rice according to package instructions (about 45 minutes—do this ahead for speed).
   • Cook 3 cups (400g) chicken breast or thighs—poach, roast, or use rotisserie. Shred or chop into bite-size pieces.
   • Fry 8 slices bacon in a large skillet until crispy; drain on paper towels and crumble. Reserve 2 tablespoons bacon fat for flavor (optional).
   • Chop onion, celery, and carrots. Mince garlic.
2. Sauté the Vegetables (5 minutes):
   • In the same skillet (wiped clean or with a little bacon fat left), melt 4 tablespoons (56g) butter over medium heat.
   • Add onion, celery, and carrots. Sauté for 4-5 minutes until softened and slightly golden. Stir in minced garlic and cook 1 minute more.
3. Make the Creamy Sauce (7 minutes):
   • Sprinkle 1/4 cup (30g) flour over the veggies. Stir and cook for 1-2 minutes until no dry spots remain.
   • Gradually whisk in 2 cups (480ml) chicken broth and 1 cup (240ml) whole milk. Let it simmer, stirring, until thickened (about 3-4 minutes).
   • Remove from heat. Stir in 1/2 cup (120g) sour cream, 1 teaspoon dried thyme, 1/2 teaspoon paprika, and salt & pepper to taste.
4. Combine Everything (5 minutes):
   • In a large bowl, combine cooked rice, shredded chicken, sautéed veggies with sauce, 1 cup (112g) shredded mozzarella, half the crumbled bacon, and half the chopped parsley. Mix gently until well combined.
5. Assemble the Casserole (3 minutes):
   • Spread the mixture evenly into your greased 9×13-inch (23x33cm) casserole dish.
   • Sprinkle the remaining bacon and parsley on top for extra crunch and color.
6. Bake (25-30 minutes):
   • Preheat oven to 375°F (190°C).
   • Bake uncovered for 25-30 minutes, or until bubbly and golden on top. If the bacon browns too quickly, tent loosely with foil halfway through.
7. Cool and Serve:
   • Let the casserole rest 10 minutes before serving—this helps everything set and makes slicing easier.
   • Garnish with extra parsley if you’re feeling fancy.

Troubleshooting: If your sauce is too thick, whisk in a splash of milk. Too thin? Simmer it a bit longer before mixing everything together. And if you forget to cook the rice ahead (I’ve done this more than once!), use a quick-cooking wild rice blend to save time.

Cooking Tips & Techniques

• Don’t skip the bacon crisping: Soft bacon gets lost in the casserole, but crispy bacon holds up and adds texture. I always make a little extra because, let’s face it, snacking happens.
• Layer flavors: Sautéing the veggies in bacon fat (or butter) gives the whole casserole a subtle smokiness. If you want a deeper flavor, add a dash of Worcestershire sauce to the sauce.
• Rice consistency matters: Wild rice should be cooked until just tender, not mushy. Overcooked rice can make the casserole soggy, so I always check it a couple minutes early.
• Cheese choice: Mozzarella is classic, but Swiss or Gruyère gives a nutty twist. Sometimes I use a mix—whatever’s in my cheese drawer.
• Troubleshooting thick/thin sauce: If your sauce seizes up, don’t panic. Whisk in a splash of broth or milk until it loosens. Too runny? Let it simmer a minute longer or add a teaspoon more flour next time.
• Make-ahead tip: Assemble and refrigerate up to 24 hours in advance, then bake just before serving. If baking straight from the fridge, add 10 extra minutes to the bake time.
• Personal mishap: Once, I forgot to cover the casserole and my bacon nearly charred—now I check halfway through and loosely cover with foil if needed. A little color is good, but burnt isn’t the flavor we’re after!
• Multitasking: Cook the rice and bacon while prepping the veggies to save time. I always have my kitchen “assembly line” going—makes it a breeze.

Variations & Adaptations

• Low-Carb Option: Swap wild rice for riced cauliflower or a mix of steamed broccoli and cauliflower. The casserole will be lighter but still creamy and satisfying (I’ve done this for keto friends—big hit!).
• Dairy-Free & Gluten-Free: Use coconut cream or a dairy-free sour cream, and your favorite vegan cheese. For gluten-free, substitute the flour with a gluten-free blend or cornstarch.
• Seasonal Veggies: Toss in a handful of spinach, kale, or frozen peas for color. In summer, chopped zucchini or asparagus is wonderful; in winter, try butternut squash cubes.
• Spicy Twist: Add a pinch of red pepper flakes to the sauce or stir in a diced jalapeño for a little kick.
• Different Proteins: Use turkey, diced ham, or even leftover roast pork instead of chicken. After Thanksgiving, I always make a turkey and wild rice casserole with cranberry sauce on the side.
• Personal Favorite: Sometimes I add sautéed mushrooms to the veggie mix—adds savory depth (my kids don’t notice if I chop them fine!).

Serving & Storage Suggestions

This creamy chicken & wild rice casserole with crispy bacon is best served hot and fresh from the oven, when the cheese is melty and the bacon is crisp. I love to garnish with a sprinkle of fresh parsley for color and freshness. Pair it with a simple green salad or steamed green beans, and maybe a crusty hunk of bread if you’re feeling carb-happy.

Leftovers keep beautifully—just cover and refrigerate for up to 4 days. To reheat, scoop a portion into a microwave-safe bowl, add a splash of broth or milk, and microwave until steaming. For a crispy top, pop leftovers in a 350°F (175°C) oven for 10-15 minutes. You can also freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat as above. Honestly, the flavors deepen as it sits—sometimes, day two is even tastier!

Nutritional Information & Benefits

Each serving of this creamy chicken & wild rice casserole recipe (about 1/8th of the dish) provides an estimated 370 calories, 22g protein, 28g carbs, and 16g fat. The wild rice adds fiber and minerals, while chicken is a lean protein source. Bacon brings flavor, but you can reduce the amount for a lighter version. The casserole is naturally gluten-free if you use the right flour swap, and you can make it dairy-free with easy substitutions.

This dish is hearty and filling without being too heavy, making it a great choice for anyone seeking comfort food with a bit of a health boost. Just keep in mind that it contains dairy, bacon, and gluten (unless adapted). I love how it keeps me full for hours and fits into a balanced, homemade meal plan.

Conclusion

If you’re looking for a meal that’s equal parts comforting, easy, and crowd-pleasing, this creamy chicken & wild rice casserole with crispy bacon is a must-try. There’s a reason it’s become a staple in my kitchen—between the hearty wild rice, juicy chicken, and that irresistible bacon crunch, every bite feels like a warm hug. Plus, it’s endlessly adaptable to your tastes and whatever’s hanging out in your fridge.

Don’t be afraid to make it your own—switch up the veggies, try a new cheese, or make it lighter if you want. I’d love to hear how you put your spin on it! Please leave a comment below with your tweaks or share this recipe with a friend who could use a little comfort food magic. Here’s to many more delicious, stress-free dinners—happy cooking!

FAQs

Can I make creamy chicken & wild rice casserole in advance?

Absolutely! Assemble the casserole up to a day ahead, cover, and refrigerate. Just add 10 extra minutes to the baking time if it’s going into the oven cold.

What’s the best way to cook wild rice for this recipe?

Follow the package instructions, usually simmering in water or broth for about 45 minutes. For speed, use a quick-cooking wild rice blend or cook it a day ahead and store in the fridge.

Can I use rotisserie chicken instead of cooking fresh chicken?

Yes, rotisserie chicken is perfect for this recipe and saves time. Just shred or chop and mix into the casserole as directed.

Is there a substitute for bacon if I want to make this vegetarian?

You can skip the bacon and use sautéed mushrooms or smoked paprika for a savory, smoky kick. Vegetarian bacon bits work too, if you like.

How do I freeze and reheat this casserole?

Let the cooked casserole cool completely, then portion into airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven or microwave with a splash of broth to keep it creamy.

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