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Wild rice is so different and interesting. I wanted to create a new kind of meal with it, so I came up with this creamy chicken, artichoke, and wild rice casserole and it was amazing!

Chicken, Artichoke, and Wild Rice Casserole

A creamy, savory chicken casserole with nutty wild rice and yummy vegetables flavored with nutty parmesan and sage.

Course Main Course
Cuisine American
Keyword chicken, artichoke, and wild rice casserole, easy dinner ideas, wild rice
Prep Time 10 minutes
Total Time 2 hours 40 minutes
Servings 8
Author Christina


  • 1 1/2 c wild rice
  • 4 c chicken stock
  • 1/2 c water
  • 1 c chopped onion
  • 1 c chopped carrots
  • 1 c chopped celery
  • 1 T fresh sage or 1 tsp of dried
  • 4 T butter
  • salt and pepper to taste
  • 1/4 c flour
  • 4 T butter
  • 2 c milk
  • 1 c sour cream
  • 1 clove garlic, crushed
  • 1/4 c grated parmesan cheese
  • 1 c sliced mushrooms
  • 1 jar chopped artichoke hearts and about half the liquid in the jar
  • 1 lb boneless skinless chicken breast or thigh cut into cubes


  1. Preheat oven to 350

  2. Place rice, stock, onion, carrot, celery, sage, 4 T butter and salt and pepper in a 9 x 13 casserole dish. Cover with foil and bake for about two hours until rice is almost done

  3. Towards the end of the two hours, start cream sauce

  4. Put flour and other 4 T butter in a skillet and cook on medium heat and stir until slightly brown

  5. Dump in milk and sour cream all at once

  6. Cook and stir until thickened and bubbly

  7. Add garlic and parmesan and mix in

  8. Dump in mushrooms, artichokes, half of the liquid from the jar and chicken

  9. CAREFULLY remove rice from oven

  10. Turn oven up to 450

  11. Mix cream sauce mixture into rice

  12. Place back in the oven, uncovered and cook 30-40 minutes until chicken is done through.