Chicken Wild Rice Casserole

We loved the taste of the creamy alfredo sauce blended into this rice casserole mixture – such a nice change of pace from a typical “soup can” recipe. I love the suggestion to add broccoli and will definitely have to give that a try soon! 🙂

Who doesn’t love to come home to the taste and smell of a hot savory pie after a long day? Before you guys even start to consider what baking a flaky crust can require, take a deep breath and stay with me. This traditional version of a chicken pot pie has been converted for your busy schedule into a quick and delicious casserole that can even be made ahead, turning time into your new best friend.

A hearty weeknight casserole with chicken, mushrooms, and a wild rice blend made rich and creamy with Classico® Fresh Four Cheese Alfredo Sauce.

Yep, all the usual suspect ingredients are on your list, but wild rice is what gives this dish an even deeper flavor- simple and unexpected. It has a rich, nutty taste and texture that has a way of kicking things up a notch without overpowering the stars of the show- chicken, vegetables, and herb-garlic seasoning.

We loved this! I followed the recipe as directed, except I used portabella mushrooms (they were on sale). I also mixed the melted butter with the crackers in a zip lock bag for easy distribution. My husband went back for thirds and fourths. I will definitely be making this recipe on a regular basis!


Buttery bread crumbs mixed with parmesan cheese create a crispy topping that comes together while you can put your feet up! This classic dish with a twist all comes together in less than an hour, but your family will feel you spent hours in the kitchen just for them. Shhh…we won’t tell!

Super yummy! Doubled the recipe as I wanted leftovers. My hubby and daughter were very happy. My daughter doesn’t care for mushrooms so I made a mini one for her without them. I took advice from another reviewer and mixed the cracker crumbs and melted butter together. Great tip! Ritz crackers would be good too.


2 cups wild rice, cooked
1 pound boneless, skinless chicken breast, cubed
2 carrots, peeled and diced
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