Fall Harvest Chicken and Wild Rice Casserole
This delicious Fall Casserole isn't exactly Dump and Bake but it's pretty hands off and allows extra time for Hot Apple Cider and Pumpkin Donuts with the family.
GLUTEN FREE DINNER RECIPE
Lauren Vasnelis
10/3/2026
Fall Harvest Chicken and Wild Rice Casserole
This Fall Harvest Chicken and Wild Rice Casserole is basically fall dinner packed into one dish.
It combines hearty wild rice, chicken, Brussels sprouts, sweet potatoes, red onion, fresh sage, thyme, smoked paprika, and sweet-tart Craisins for a cozy meal that’s colorful, filling, and perfect for colder weather.
There is a little more prep involved with this casserole because the wild rice needs to cook first, but I use that cooking time to prep everything else. By the time the rice is ready, the chicken and vegetables are prepped and the casserole is ready to assemble.
I also love the Craisins in this. Half a cup is a good starting point, but I’ll be honest, sometimes I use more. I add mine before baking because I love how they soften and plump up in the casserole, but you can absolutely add them afterward if you prefer them chewy.
Servings: 8
Prep Time: About 1 hour
Bake Time: 45–60 minutes
Total Time: About 1 hour 45 minutes to 2 hours
Oven Temperature: 375°F
Equipment
9×13-inch casserole dish
Ingredient Breakdown
Wild Rice Blend
Despite the name, wild rice isn’t actually the same plant as traditional rice. It’s the seed of an aquatic grass that grows naturally in shallow freshwater. It has an earthy, slightly nutty flavor and a firmer, chewier texture than conventional white rice.
For this casserole, I use a wild rice blend, which gives you a combination of grains, flavors, and textures rather than just one type of rice. Wild rice itself is naturally gluten-free, but if you’re strictly gluten-free, always check the particular blend you’re buying to make sure it doesn’t contain any gluten-containing grains or added ingredients.
Chicken Breast
Chicken breast keeps this casserole hearty and filling without making it overly heavy. Its mild flavor also allows the fresh herbs, smoked paprika, vegetables, and cranberries to stand out.
If you prefer dark meat, boneless, skinless chicken thighs would be a great substitute. They’ll give the casserole a slightly richer flavor and tend to stay especially juicy during longer cooking times.
Brussels Sprouts
Brussels sprouts work especially well in a fall casserole because they can stand up to a longer bake without completely disappearing into the dish.
Their earthy, savory flavor also gives you a nice contrast against the sweeter ingredients, particularly the sweet potatoes and dried cranberries.
Sweet Potatoes
Sweet potatoes bring natural sweetness, color, and a softer texture to the casserole. They work especially well against the earthier wild rice and Brussels sprouts.
They’re also a good source of fiber, potassium, beta-carotene, and other nutrients, so they’re bringing plenty to the casserole beyond that classic fall flavor.
Red Onion
I like red onion here because it has enough flavor to stand up to everything else in the casserole while becoming sweeter and milder as it cooks.
That natural sweetness works really well with the sweet potatoes and cranberries without losing the savory onion flavor you want in a dinner casserole.
Dried Cranberries
The Craisins are one of my favorite parts of this recipe. They add little bursts of sweet-tart flavor throughout an otherwise savory casserole.
I like baking them with everything because they become soft and plump. If you prefer the firmer, chewier texture of dried cranberries, you can add them after baking instead.
Fresh Sage & Thyme
Sage and thyme are what really give this casserole its cozy fall flavor.
Fresh sage has an earthy, almost woodsy flavor that pairs beautifully with chicken and sweet potatoes. Thyme adds another savory herbal note without overwhelming the rest of the dish.
Smoked Paprika
Smoked paprika adds warmth and a subtle smoky quality without making the casserole spicy.
It works particularly well with the chicken and roasted vegetables and provides a savory counterpoint to the sweeter ingredients.
Chicken Broth
Cooking the wild rice blend in chicken broth instead of plain water gives it much more flavor from the beginning.
Chicken broth also provides additional moisture during baking. Vegetable broth would be an easy substitute if that’s what you prefer, although it will change the flavor slightly.
Ingredients
1½ cups wild rice blend, uncooked
4 chicken breasts, cut into larger, relatively uniform cubes
10 ounces Brussels sprouts, cleaned and halved
2 red onions, diced
2 large sweet potatoes, cubed
3 cups chicken broth, divided
Approximately 2½ cups for cooking the wild rice
Approximately ½ cup for the casserole
½ cup Craisins, or more to taste
2 tablespoons fresh sage
1 tablespoon thyme
1 tablespoon smoked paprika
Salt & Black pepper, to taste
Cooking spray, optional
Instructions
Cook the Wild Rice
Start with the wild rice because this is the longest part of the prep.
Cook the wild rice blend according to the package directions. For the blend I use, I cook it with approximately 2½ cups chicken broth and simmer it for about 45 minutes.
While the rice cooks, prepare everything else.
Prepare the Chicken and Vegetables
Clean and halve the Brussels sprouts. Dice the red onions and cube the sweet potatoes.
Cut the chicken breasts into larger, relatively uniform cubes. I actually use a sharp pair of kitchen scissors for this because I find it incredibly easy.
You specifically don’t want to cut the chicken into small, bite-sized pieces. This casserole bakes for 45 minutes to an hour, so keeping the chicken in larger pieces helps it cook more evenly alongside the vegetables without becoming overcooked.
The goal is to have the chicken and vegetables sized so they can handle approximately the same bake time.
Assemble the Casserole
Preheat your oven to 375°F.
If desired, lightly spray a 9×13-inch casserole dish with cooking spray.
Spread the cooked wild rice evenly across the bottom of the casserole dish. Be careful because it will still be hot.
Layer the larger pieces of chicken over the rice, followed by the Brussels sprouts, red onions, and sweet potatoes.
Season
Sprinkle the salt, black pepper, thyme, fresh sage, and smoked paprika evenly over the casserole.
Top with ½ cup Craisins, or add a little more if you love them as much as I do.
I add my Craisins before baking because I like them soft and plump. If you prefer them chewy, leave them out for now and add them after the casserole comes out of the oven.
Add the Broth and Cover
Pour the remaining ½ cup chicken broth evenly over the casserole.
Cover the casserole dish tightly with aluminum foil.
You can also put a sheet of parchment paper over the casserole first and then cover the entire dish tightly with foil. Either way, you want a good seal so the moisture stays inside while everything cooks.
Bake
Bake at 375°F for 45 minutes to 1 hour, until the vegetables are tender and the chicken is completely cooked.
Check the thickest pieces of chicken with a food thermometer before serving. They should reach an internal temperature of 165°F.
Serve and Enjoy
Carefully remove the casserole from the oven and uncover.
Serve warm and enjoy!
Lauren’s Tips 💛
Let the Rice Cook While You Prep
Wild rice takes a while, but that doesn’t mean the recipe needs an extra 45 minutes of you standing around doing nothing.
I start the rice first and use that entire cooking time to prepare the chicken, Brussels sprouts, onions, and sweet potatoes. By the time I’m finished prepping, the rice is usually just about ready.
Kitchen Scissors Make Cutting Chicken So Much Easier
I use a sharp pair of kitchen scissors to cut the chicken breasts into larger cubes. For something like a casserole where I just need relatively uniform pieces, I find it much easier than fighting with raw chicken on a cutting board. I just invested in an inexpensive pair of Farberware Kitchen Scissors that do a great job.
Keep the Chicken Pieces Larger
This casserole has a relatively long bake time, so don’t cut the chicken into small, bite-sized pieces.
Keep the chicken in larger, relatively uniform cubes so it cooks more evenly alongside the vegetables without becoming overcooked before the sweet potatoes and Brussels sprouts are tender.
Don’t Cut the Vegetables Too Small Either
The same basic idea applies to the vegetables. This casserole can spend up to an hour in the oven, so tiny pieces aren’t your friend.
You want pieces substantial enough to hold up through the bake rather than turning soft and mushy.
Add More Craisins If You Want
The recipe says ½ cup, but sometimes I add more because I really like them in this casserole.
This is an easy ingredient to adjust based on your preference.
Choose Your Craisin Texture
If you want soft, plump Craisins, add them before baking like I do.
If you want them firmer and chewier, sprinkle them over the casserole once it comes out of the oven.
Keep the Casserole Tightly Covered
That tight covering helps hold moisture inside while the chicken and vegetables cook. Make sure the foil is sealed well around the casserole dish. You can choose to use parchment paper first, but a tightly covered casserole dish is a must here so putting the tin foil on top of the parchment is what I would suggest.
Notes
This recipe makes approximately 8 servings.
The wild rice blend is measured uncooked and needs to be fully cooked before assembling the casserole.
Follow the cooking instructions on your specific wild rice blend. Different blends may require different amounts of liquid and different cooking times.
I use 3 cups chicken broth total, with approximately 2½ cups going into the wild rice and the remaining ½ cup poured over the casserole.
The chicken should be cut into larger cubes, not small bite-sized pieces, so it can withstand the longer bake without overcooking.
Keep the chicken pieces relatively uniform so they cook at approximately the same rate.
Boneless, skinless chicken thighs can be substituted for chicken breasts if you prefer dark meat.
Don’t cut the vegetables too small. They need to hold up during a 45–60 minute bake.
The casserole should remain tightly covered while baking.
Depending on the size of your chicken and vegetables, the casserole can take anywhere from 45 minutes to 1 hour.
Always verify that the chicken has reached an internal temperature of 165°F before serving.
Craisins can be added either before or after baking depending on the texture you prefer.
If you’re strictly gluten-free, check the label on your wild rice blend as well as your chicken broth, seasonings, dried cranberries, and other packaged ingredients.
Frequently Asked Questions
Is wild rice actually rice?
Not technically. Wild rice is the seed of an aquatic grass that grows naturally in freshwater.
The product I use for this casserole is a wild rice blend, so it contains a mixture rather than exclusively wild rice.
Is wild rice gluten-free?
Wild rice itself is naturally gluten-free. However, if you’re buying a wild rice blend, always read the ingredient label carefully. The other grains or ingredients included in a particular blend can vary.
Does the wild rice need to be cooked before assembling the casserole?
Yes. The wild rice blend needs to be cooked first.
Cooking it separately gives you control over its texture and means the casserole doesn’t have to contain enough extra liquid to cook dry rice while simultaneously cooking the chicken and vegetables.
How large should I cut the chicken?
Keep the chicken in larger, relatively uniform cubes rather than small, bite-sized pieces.
The casserole can bake for up to an hour, so the larger pieces are intentional. They allow the chicken to cook alongside the vegetables without becoming overcooked while you’re waiting for the sweet potatoes and Brussels sprouts to become tender.
Can I substitute chicken thighs?
Absolutely. Boneless, skinless chicken thighs would be a great substitute if you prefer dark meat.
They’ll give you a slightly richer flavor and are generally very forgiving during longer cooking times.
Do I need to cook the chicken first?
No. The chicken goes into the casserole raw and cooks during baking.
Because of that, always check the thickest pieces with a food thermometer before serving. The chicken needs to reach 165°F internally.
Can I use another type of rice?
You can experiment with another rice, but cook it separately according to its own package instructions before assembling the casserole.
Different rice varieties require very different amounts of liquid and cooking time, so I wouldn’t simply substitute another uncooked rice using the wild-rice directions.
Can I add more Craisins?
Absolutely. I do sometimes.
Half a cup gives you Craisins throughout the casserole, but there’s no reason you can’t add more if you love that sweet-tart flavor.
Should I add the Craisins before or after baking?
Either works.
I add mine before baking because I like them soft and plump. Add them afterward if you want them to retain more of their original chewy texture.
Why does the casserole need to be covered?
Covering the casserole traps moisture and steam while the chicken and vegetables cook. That’s especially helpful during a bake that can last up to an hour.
Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth will work, although it will change the overall flavor slightly.
Can I prepare this ahead of time?
You can cook the wild rice and prep the vegetables and chicken ahead of time and keep everything refrigerated.
I’d assemble the actual casserole closer to when you’re ready to bake it rather than letting the cooked rice sit underneath raw chicken for an extended period.
How do I know when the casserole is finished?
The sweet potatoes and Brussels sprouts should be tender, and the chicken should be completely cooked.
The most reliable test is the chicken. Check one of the larger pieces with a food thermometer and make sure it has reached 165°F internally before serving.