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Chicken & Wild Rice Casserole

Chicken & Wild Rice Casserole

Libby with Lemony Thyme
Chicken & Wild Rice Casserole is the perfect combination of creamy, nutty, healthy goodness combined with the comfort that comes from a warm bowl of homemade chicken soup.
5 from 1 vote
Cook Time 1 hr 30 mins
Total Time 1 hr 30 mins
Servings 6


  • 2 Tbl. olive oil
  • 1 onion diced
  • 3 carrots diced
  • 2 stalks celery diced
  • 16 oz. sliced mushrooms
  • 1 Tbl. fresh thyme minced
  • Salt and pepper
  • 4 Tbl. flour
  • 1 can fat free evaporated milk
  • 2 wedges Laughing Cow Light Garlic & Herb
  • 1 cup Parmesan cheese grated
  • 1 1/2 cups uncooked wild rice
  • 3 cups fat free chicken broth
  • 3 cups cooked chicken cubed
  • 1 cup frozen peas
  • 1/2 cup fresh breadcrumbs
  • 2 Tbl. fresh parsley chopped
  • cooking spray


  • Prepare wild rice according to package instructions, using chicken broth instead of water.
  • Preheat oven to 350 degrees. Coat 3-quart casserole dish with cooking spray.
  • Meanwhile, add olive oil to a Dutch oven, sauté onion, carrots, and celery for 5-7 minutes until just tender. Then add the mushrooms, fresh thyme, salt, and pepper and cook 2-3 minutes. Dust vegetables with flour, cook for 1-2 minutes, then gradually add in evaporated milk, stirring constantly. Bring mixture to a boil; then reduce heat to low. Add in Laughing Cow wedges and parmesan cheese, stirring to combine. Remove from heat, stir in cooked wild rice, cubed chicken, and frozen peas. Adjust seasoning to taste. Pour into prepared casserole dish.
  • In a small bowl, combine breadcrumbs and chopped parsley. Sprinkle over top of casserole. Spray lightly with cooking spray. Bake for 25-30 minutes until topping is lightly browned and mixture is bubbly. Allow to rest 10 minutes before serving.