Description
This hearty Chicken Wild Rice Casserole combines tender shredded chicken, earthy wild rice, sautéed vegetables, and creamy sauce, baked to perfection with a melted cheese topping. It’s a comforting, flavorful dish perfect for family dinners and gatherings.
Ingredients
Scale
Rice & Broth
- 1 cup wild rice, uncooked
- 4 cups chicken broth
Chicken & Seasonings
- 1 tablespoon olive oil
- 3-4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Vegetables
- 2 tablespoons butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
Sauces & Cheese
- 2 cans (10.5 ounces each) cream of chicken soup
- 8 ounces sour cream
- 1 cup Colby cheese, shredded
Instructions
- Cook Rice: In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Add the wild rice, reduce the heat to low, cover, and simmer for 60 minutes or until the rice is tender. Remove from the heat, fluff the rice with a fork, and set aside.
- Cook Chicken: While the rice cooks, season the chicken breasts evenly with garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Heat the olive oil in a skillet over medium heat, then add the seasoned chicken. Cook for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside. Remove the chicken from the skillet and shred it with two forks.
- Sauté Vegetables: In the same skillet, melt the butter over medium heat. Add the chopped celery, onion, carrots, and sliced mushrooms. Sauté the vegetables for 8-10 minutes until they are softened and fragrant, stirring occasionally.
- Assemble Casserole: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked vegetables, cream of chicken soup, sour cream, shredded chicken, and cooked wild rice. Stir everything together thoroughly. Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Bake Casserole: Bake the casserole uncovered in the preheated oven for 25 minutes. After 25 minutes, remove the dish from the oven, sprinkle the shredded Colby cheese evenly over the top, and return it to the oven. Bake for an additional 5 minutes or until the cheese is fully melted and bubbly. Remove from oven and let sit for a few minutes before serving.
Notes
- You can substitute wild rice with a wild rice blend or brown rice if preferred, but cooking times may vary.
- For a creamier casserole, consider adding a bit more sour cream or a splash of heavy cream before baking.
- Feel free to add other vegetables like peas or green beans for added color and nutrition.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make it lower fat, use reduced-fat sour cream and cheese, and skip the butter when sautéing vegetables.
