05Sep2019Chicken and Wild Rice Casserole (VIDEO) Jump to Recipe Print Recipe 22.5K74 Classic Chicken and Wild Rice Casserole made in the Crockpot! Uncooked wild rice, chicken breasts, mushrooms, sauce, and bacon make this a family favorite dinner recipe!It doesn’t matter how busy I am, there’s always time for me to throw this Chicken and Wild Rice Casserole into the Crockpot before I get my tasks done for the day! I love how there’s absolutely ZERO cooking rice ahead of time, the uncooked rice gets layered in the very bottom of the slow cooker and is perfectly done when we’re ready to eat.I can describe the flavor of this dinner as a chicken and rice soup in casserole form. It’s absolutely perfect for a chilly fall or winter night and it’s very filling! Plus, if you have picky eaters, the mushrooms really cook down and it’s hard to identify them in this dinner!Where can I find the long grain and wild rice mix?Most supermarkets carry this in the quick meals or boxed rice aisle. Remember the old Rice-A-Roni sides mom used to make? That’s what you’re looking for, I use the Uncle Ben’s brand for this dinner typically, but store brand would work fine also. Just make sure to grab the 6 oz box!Can chicken thighs be used instead?Yes! Make sure to buy boneless, skinless chicken thighs – they make a great substitute for boneless skinless chicken breasts.How to make chicken and wild rice casserole:In the bottom of a Crockpot layer dry rice (without the seasoning packet), chicken breasts, and sliced mushrooms.In a separate bowl, whisk together cream of chicken soup, rice seasoning packet, and water.Pour sauce over ingredients in Crockpot. Sprinkle bacon pieces evenly over.Cover and cook on low until rice and chicken are cooked through!Can I use real crumbled bacon instead of bacon pieces?Sure! I like to use the real bacon pieces to cut down on prep time.Can this be frozen?Leftovers can easily be frozen in individual containers for quick, easy meals or lunches.More favorite Crockpot chicken recipes:Chicken Tater Tot Casserole in the CrockpotCrockpot Buffalo Chicken StewSlow Cooker Salsa ChickenSlow Cooker Chicken FajitasIf you liked this Chicken and Wild Rice Casserole recipe, leave a comment and a rating below this post!Recipe PrintChicken and Wild Rice CasseroleChicken and wild rice casserole made in the Crockpot. Chicken, wild rice, mushrooms, and seasonings – the perfect Crockpot recipe for a busy weeknight! Author: Kelly Miller Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours 10 minutes Course: Dinner Cuisine: American Servings: 6 servingsDid you make this recipe? Leave a review 4.07 from 60 votesIngredients 6 oz box long grain and wild rice mix 4 boneless skinless chicken breasts 8 oz sliced mushrooms 10 3/4 oz can cream of chicken soup 1 1/4 cup water 1/4 cup real bacon piecesInstructionsPour dry rice into bottom of slow cooker, set aside seasoning envelope.Lay chicken over dry rice.Sprinkle mushroom slices over chicken. In a small bowl, whisk soup, water, and contents of seasoning envelope.Pour over mixture in Crockpot.Sprinkle bacon pieces on top.Cover and cook on high for 3 hours or low for 5-6 hours or until chicken is cooked through.Recipe VideoNutritionCalories: 263kcalFat: 6gSaturated fat: 1gCholesterol: 56mgSodium: 531mgPotassium: 568mgCarbohydrates: 26gFiber: 2gSugar: 1gProtein: 24gVitamin A: 115%Vitamin C: 1.7%Calcium: 17%Iron: 1.6%22.5K74
Stephanie, One Caring Mom saysJuly 19, 2018 at 9:56 pmI love quick, easy, delicious recipes and this fits the criteria perfectly! This is the perfect comfort food to make in the summer. Thanks for sharing it!!Reply
Jill saysOctober 5, 2018 at 5:29 pmIf I was to make this in the oven do you think it would turn out? I’ve made it in my crockpot and it was awesome!!!Reply
Kristin saysOctober 7, 2018 at 6:16 pmDelicious and so easy! I used half portobello mushrooms, half white mushrooms and chicken stock (instead of water) for extra flavor. Reply
D.J. saysOctober 31, 2018 at 10:07 pmMy who!e family loved it. This was the very first dish my son cooked for his kids (frozen pizza aside). I’ve made it several times. Now when I make it for just my husband, I use 1/2 c of chicken broth in place of 1\2 c of the water and a little ground red pepper since he likes food spicer.Reply
Paul saysSeptember 5, 2019 at 9:25 pmThis dish is just so simple and satisfying. I put sriracha on it and loved it. Reply