Description
Chicken Wild Rice Casserole is the ultimate comfort food that’s sure to become a family favorite. With its creamy, cheesy sauce, tender chicken, and nutty wild rice, this dish is both satisfying and nutritious.
Ingredients
- 2 cup cooked wild rice
- 2 cup cooked chicken (shredded or diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 2 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 can (10.5 ounce) cream of mushroom soup (or homemade)
- 1 can (10.5 ounce) cream of chicken soup (or homemade)
- 1 cup chicken broth
- 1 cup milk (or heavy cream for extra richness)
- 1 1/2 cup shredded cheese (cheddar, Monterey Jack, or Swiss)
- 1/2 cup panko breadcrumbs (or crushed crackers)
- 2 tablespoon butter (melted)
- 1/4 cup Parmesan cheese
Instructions
1. Preheat your oven to 350°F.
2. Cook the wild rice according to package instructions if not already cooked.
3. In a large skillet, melt 2 tablespoon of butter over medium heat. Add the diced onion, minced garlic, sliced mushrooms, diced carrots, and diced celery. Sauté for 5-7 minutes until softened.
4. In a mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and milk. Stir in the shredded cheese until fully incorporated.
5. In a greased 9×13-inch baking dish, combine the cooked wild rice, shredded chicken, sautéed vegetables, and creamy sauce. Mix well.
6. In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle over the casserole.
7. Bake for 30-35 minutes until golden brown and bubbly. Let rest for 5 minutes before serving.
Notes
You can customize the casserole by adding fresh tomatoes or roasted red peppers. For a vegetarian option, omit the chicken and use extra mushrooms or a meat alternative.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg