A creamy baked casserole of chicken, wild rice and mushrooms, a comforting one-dish Canadian family dinner.
This casserole builds on Canada's wild rice tradition, pairing the chewy, nutty grain with tender shredded chicken and mushrooms in a creamy sauce, all baked together until bubbling. Cooking the wild rice separately first, until the grains split open, ensures it's properly tender by the time the casserole finishes baking, since raw rice added directly wouldn't cook through in the same time. A roux-based sauce thickened with a bit of flour and enriched with cream gives the casserole a cohesive, comforting texture that holds everything together without turning watery, and browning the mushrooms separately before folding them in adds real depth rather than letting them steam pale and rubbery inside the dish. A crunchy breadcrumb topping baked until golden finishes the casserole with textural contrast against the creamy interior. This is straightforward, freezer-friendly family cooking, the kind of one-dish meal that shows up regularly on Canadian dinner tables through the colder months when a warm, baked casserole feels especially welcome.
Serves 6
Combine wild rice and 2 cups chicken stock in a saucepan, bring to a boil, then simmer covered 45 minutes until the grains split open and are tender.
Meanwhile, melt 1 tbsp butter in a skillet over high heat and cook mushrooms undisturbed 4-5 minutes until browned. Set aside.
In the same pan, melt 1 tbsp more butter and cook onion 6-7 minutes until soft.
Melt remaining butter with the onion, sprinkle in flour, and cook 1-2 minutes. Gradually whisk in remaining stock and cream until smooth.
Cook the wild rice separately first — raw rice added directly to the casserole won't have time to cook through fully during baking.
Simmer the sauce 5 minutes until thickened. Stir in cooked wild rice, shredded chicken, browned mushrooms, salt and pepper.
Pour into a baking dish. Mix breadcrumbs and parmesan and scatter evenly over the top.
Bake at 375°F for 25-30 minutes until bubbling and the top is golden.
Let rest 5 minutes before serving.
Cook the wild rice fully before assembling the casserole; it won't have time to properly cook through in the oven if added raw.
Brown the mushrooms in a separate hot pan before adding them — this builds real flavor instead of letting them steam pale and watery inside the casserole.
Use rotisserie chicken to save time — this is a classic way to repurpose leftover cooked chicken into a new meal.
Add frozen peas or diced carrots for extra vegetables.
Use turkey instead of chicken, a common way to use up Thanksgiving leftovers.
Swap heavy cream for half-and-half for a slightly lighter sauce.
Refrigerate up to 4 days or freeze unbaked up to 3 months. Reheat in a 350°F oven until warmed through, covering with foil to prevent the top from over-browning.
Casseroles combining wild rice with chicken or turkey have been a staple of Canadian home cooking for decades, particularly popular as a way to use leftover holiday poultry alongside the country's native wild rice grain.
Yes — assemble it up to a day ahead, refrigerate unbaked, and bake fresh, adding a few extra minutes since it will start cold.
Poach or roast a couple of chicken breasts specifically for this dish, or use a store-bought rotisserie chicken for convenience.
This usually means the sauce wasn't thickened enough before combining, or the mushrooms released extra liquid — make sure the roux-based sauce coats a spoon before mixing everything together, and brown the mushrooms hard enough to evaporate their moisture first.
Per serving (380g / 13.4 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
