Description
Indulge in the creamy goodness of this Chicken Wild Rice Casserole. Perfect for a cozy family dinner, this comforting dish is a crowd-pleaser that’s easy to make and freezes well.
Ingredients
Scale
For the casserole:
- 2 cups cooked wild rice
- 2 cups cooked chicken (shredded or diced)
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- 1 cup frozen peas and carrots
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
For the topping (optional):
- 1/2 cup crushed butter crackers or breadcrumbs
- 2 tablespoons melted butter
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Sauté vegetables: In a skillet, heat olive oil over medium heat. Sauté the onion, garlic, and mushrooms until softened. Remove from heat.
- Mix ingredients: In a large bowl, combine wild rice, chicken, sautéed vegetables, peas, carrots, cream of chicken soup, sour cream, milk, thyme, and black pepper. Stir well.
- Layer casserole: Spread mixture in the baking dish. Top with cheddar and Parmesan cheese. Add optional topping if desired.
- Bake: Bake uncovered for 30–35 minutes until golden and bubbly. Let rest before serving.
Notes
- Use rotisserie chicken for convenience.
- Substitute Greek yogurt for a healthier option.
- This casserole freezes well for make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
