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By Kelly Miller • • 8 Comments
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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 Crockpot
- Crockpot Buffalo Chicken Stew
- Slow Cooker Salsa Chicken
- Slow Cooker Chicken Fajitas
If you liked this Chicken and Wild Rice Casserole recipe, leave a comment and a rating below this post!
Chicken and Wild Rice Casserole
Chicken and wild rice casserole made in the Crockpot. Chicken, wild rice, mushrooms, and seasonings – the perfect Crockpot recipe for a busy weeknight!
4.10 from 105 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 10 minutes minutes
Servings: 6 servings
Calories: 263kcal
Author: Kelly Miller
Ingredients
- 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 pieces
Instructions
Pour 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.
Video
Nutrition
Calories: 263kcal | Carbohydrates: 26g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 531mg | Potassium: 568mg | Fiber: 2g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 1.6mg
Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!
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Reader Reviews & Comments
I 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!!
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Tiffany saysDo you cook the bacon first?
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- Jill says
If 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!!!
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- Kristin says
Delicious and so easy! I used half portobello mushrooms, half white mushrooms and chicken stock (instead of water) for extra flavor.
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- D.J. says
My 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.
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- Sam says
Could I mix this all in a bag and freeze it to make later?
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- Paul says
This dish is just so simple and satisfying. I put sriracha on it and loved it.
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- Pamela Jo says
I made this and it turned out really well. I had a package of wild rice that didn’t have a flavor packet so I used a bit of garlic seasoning & a package of ranch seasoning and used chicken broth instead of water. It was delicious!!
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