Creamy Wild Rice Chicken Casserole

Creamy Wild Rice Chicken Casserole

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Rebekah Rose Hills 91

"A hearty weeknight casserole with chicken, mushrooms, and a wild rice blend made rich and creamy with Classico® Fresh Four Cheese Alfredo Sauce."
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1 h servings 505 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray.
  2. Prepare rice according to package directions.
  3. Melt butter in a skillet over medium to medium-high heat. Add mushrooms and saute until they release some moisture and begin to brown, 4 to 5 minutes. Remove mushrooms from pan.
  4. Heat 2 tablespoons olive oil over medium heat in the same skillet. Saute chicken pieces until browned. Season with salt, pepper, and garlic powder to taste.
  5. Combine the rice, chicken, mushrooms, and 3/4 of the jar of Alfredo sauce in the prepared baking dish. Mix well, and then spread remaining sauce over the top. Sprinkle crushed crackers evenly over casserole and drizzle 1 tablespoon melted butter over top.
  6. Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.



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 distributio...

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 w...

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...

Next time I am going to make this with all wild rice, broccoli rather than parsley most likely I will leave the crackers off. It is a good recipe and a great one for personalizing.

We all enjoyed this and I will make it again. We do several potluck dinners throughout the year and this would be great! I added a bit of shredded cheese to the top before and used Ritz craCkers...

I thought this was very good! The only thing that I did differently was to use crushed Ritz crackers rather than saltines. It was great, and I'm sure I'll make it time, I think I wi...

I am overruling my husband on the rating of this. He gave it a 4, but he doesn't ever want me to make rice. I, on the other hand, loved this! I followed the recipe pretty exactly. I would n...

Okay, I doctored it up... But the original recipe is the basis. Turns out you can do a lot w/the recipe and create your 'own' dish! Good stuff!

I made this according to the recipe with the addition of broccoli which I can't imagine changed it too much! It's definitely tasty- I love the idea of Alfredo rather than cream of mushroom soup....