Description
Chicken Wild Rice Casserole is a hearty and comforting baked dish combining tender chicken, earthy wild rice, vegetables, and a creamy sauce.
Ingredients
Scale
- 2 cups cooked wild rice
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1 cup sliced mushrooms
- 1 garlic clove, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- ½ cup milk
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- ½ cup shredded cheddar cheese
- ½ cup breadcrumbs (optional, for topping)
- 1 tablespoon butter (optional, for topping)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion, celery, and mushrooms until softened, about 5 to 6 minutes. Add garlic and cook for another minute.
- In a large mixing bowl, combine the cooked wild rice, shredded chicken, sautéed vegetables, cream of mushroom soup, sour cream, milk, thyme, salt, and pepper. Mix until everything is evenly coated.
- Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle shredded cheddar cheese over the top.
- If using breadcrumbs, melt the butter and toss it with the breadcrumbs, then sprinkle evenly over the casserole.
- Bake uncovered for 30 to 35 minutes or until the casserole is hot and bubbling, and the top is golden brown.
- Let rest for a few minutes before serving.
Notes
- This dish can be made ahead of time and stored in the refrigerator before baking.
- You can substitute cooked turkey for chicken if desired.
- Feel free to add your favorite vegetables to the casserole.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg