A forkful of Chicken & Wild Rice Casserole.

Chicken & Wild Rice Skillet Casserole

With Uncle Ben's Wild Rice, a Ritz cracker topping, and a creamy sour cream & Parmesan cheese sauce, this is delicious comfort food!

Course Main Course
Cuisine American
Keyword comfort food, Easy Recipe, family meal
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 people


  • 3 boneless, skinless chicken breasts, boiled and chopped
  • 6 oz box flavored wild rice (I use Uncle Ben's Long Grain & Wild Rice Original Recipe.)
  • 5 Tbsp butter
  • 2 C chopped broccolini florets
  • 1 C shredded carrots
  • 1 medium yellow onion, diced
  • 1/2 C diced celery
  • 1/2 tsp minced garlic
  • 1/4 C flour
  • 16 oz chicken broth
  • 8 oz sour cream
  • 1/2 C shaved parmesan
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


  • 36 round butter crackers, crushed
  • 2 Tbsp butter, melted
  • parsley, optional garnish


  1. Preheat oven to 350° Fahrenheit

  2. Prepare rice according to instructions. Boil chicken. While rice and chicken are cooking, chop onion, celery and broccoli.

  3. In a 10-12 in. cast iron skillet over medium heat, melt butter. Add onion, carrots, celery, broccoli and garlic. Saute just until onion is translucent. Stir in flour to absorb butter and coat vegetables. Add broth. Stir until sauce is smooth. Add sour cream and stir until blended. Add Parmesan cheese. Stir until melted and well blended. Add salt & pepper.

  4. Add chopped chicken to skillet. Mix well. Fold in rice. Top with crushed crackers. Drizzle 2 Tbsp melted butter over crackers. Bake at 350 for 20 minutes or until topping is golden brown and edges are bubbly.