Description
This Chicken and Wild Rice Casserole is a creamy and comforting dish featuring tender chicken, nutty wild rice, and savory vegetables baked to perfection. Ideal for busy weeknights or family gatherings, it’s an easy make-ahead meal that combines wholesome ingredients with rich flavors.
Ingredients
Protein
- 2 cups cooked chicken, diced or shredded
Grains
- 1 cup uncooked wild rice blend
Liquids
- 2½ cups chicken broth
- 1 cup milk or half-and-half
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced (optional)
Dairy & Fats
- 1 tbsp olive oil or butter
- ½ cup sour cream
- 1 cup shredded cheddar or mozzarella cheese
- ¼ cup grated Parmesan cheese
Pantry Items & Spices
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp paprika
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook wild rice: Prepare the wild rice by cooking it in chicken broth according to the package instructions until tender. Drain any excess liquid if necessary.
- Sauté vegetables: In a skillet over medium heat, heat olive oil or butter. Add diced onion, carrots, and celery, sautéing for 4–5 minutes until softened and fragrant.
- Add garlic and mushrooms: Stir in minced garlic and sliced mushrooms (if using) and cook for 1–2 more minutes until lightly tender.
- Combine ingredients: In a large mixing bowl, combine the cooked wild rice, cooked chicken, sautéed vegetables, milk, sour cream, cream of mushroom soup, salt, black pepper, dried thyme, and paprika. Mix thoroughly to blend all flavors.
- Add cheese: Stir in half of the shredded cheddar or mozzarella cheese to the mixture, ensuring it’s evenly distributed.
- Assemble casserole: Transfer the combined mixture into the prepared baking dish and spread it evenly.
- Add cheese topping: Sprinkle the remaining shredded cheese along with grated Parmesan cheese evenly over the top of the casserole.
- Bake covered: Cover the dish with aluminum foil and bake for 25 minutes in the preheated oven to allow the flavors to meld and the casserole to heat through.
- Bake uncovered: Remove the foil and bake for an additional 10–15 minutes until the casserole is bubbly and the top is lightly golden brown.
- Garnish and serve: Remove from oven, garnish with freshly chopped parsley, and serve warm for a comforting meal.
Notes
- Make Ahead: You can assemble the casserole up to 24 hours ahead of time and store it in the refrigerator until ready to bake.
- Freezer Friendly: The unbaked casserole freezes well for up to 2 months; thaw it overnight in the refrigerator before baking.
- Healthier Option: Substitute sour cream with Greek yogurt and use low-fat milk to reduce fat content.
- Crunchy Topping: For added texture, sprinkle buttered breadcrumbs or crushed crackers on top during the last 10 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
