One Pan Autumn Chicken and Wild Rice Casserole.

When the air turns crisp, this is the weeknight casserole I crave—tender chicken, nutty wild rice, and caramelized fall veggies all baked together in one pan. Zero fuss, big cozy payoff.

It’s layered with herby flavor, brothy comfort, and that golden, toasty top you’ll want to crack into right away. Minimal prep, easy cleanup, and leftovers reheat beautifully.

I share a ton of recipes here on Half Baked Harvest, but I don’t often share more traditional, homey ones like this wild rice casserole. It’s odd because my family loves traditional food. Meaning lots of chicken and rice, tacos, and pasta… basically anything on the more bland side of the dinner spectrum. While I do share those types of recipes, normally I’ll put some kind of spin on them. I love flavor, nothing bland over here!

Today though, I am going the more classic route and loving it. This is cozy, healthy, filling, and all things delicious. It’s not a bland casserole in any way, just simple, feel good kind of food.

Okay, okay, and there’s maybe a good amount of cheese on top too…

What? Always got to have a little cheese.

I don’t know if you guys remember, but around this time last year I shared a cream of mushroom chicken and wild rice soup that my family and I loved. This casserole is sort of similar flavor wise, but just a lot less soupy and much heavier on the wild rice.

So just what inspired me to make this casserole? Well, like most of the more classic recipes I share with you guys, my mom inspired this one. She’s always loved chicken and wild rice casserole, but she grew up on the ones that are canned soup based. I wanted to create a version that was just as tasty, but a little healthier.

Fortunately, it was a pretty easy task and it turned out really delicious too.

Start off by cooking up some mushrooms, add some apples, wild rice, and chicken. Next stir in some broth and a splash of wine (you know, for good measure). Cover and simmer until the rice is tender. Then stir in some spinach, top with cheese, and bake until golden.

DONE.

Really doesn’t get much easier, and I love that this dish is an entire meal…carbs, protein, and veggies all together in one dish. This is truly a recipe made for busy nights.

Also, if you’re wondering about the addition of apples, I know it may seem a little odd, but it’s the perfect touch of sweetness for this extra savory recipe. Plus, I love the combo of apples and Gruyère cheese, so good.

Double also? if you wanted to add another layer of flavor, I would highly recommend topping the dish with thinly sliced prosciutto before baking. The salty flavors would be delicious with the apples, mushrooms, and rice.

FAQ:

Can I use boneless, skinless chicken thighs?
Yes—thighs stay juicy and are very forgiving. Keep them on top of the rice so the skinless pieces don’t overcook; pull when they hit 165°F.

What if I only have a wild rice blend?
It’ll work, but expect a softer texture and slightly shorter cook. Check earlier and stop when the rice is tender with a little bite.

How do I know the casserole is done without overbaking?
Look for bubbling edges, rice that’s tender but not mushy, and chicken at 165°F. If grains are still firm, add a splash of hot broth and continue, covered.

Can I assemble this ahead for a holiday meal?
Yes—assemble up to a day ahead (hold delicate dairy). Before baking, add a splash of broth to rehydrate the rice and bake until hot and steamy.