Description
A hearty and comforting chicken and wild rice casserole made with tender chicken, earthy wild rice, vegetables, and a creamy, cheesy sauce — perfect for a family dinner or make-ahead meal.
Ingredients
Units
Scale
- 2 cups cooked wild rice blend
- 2 cups cooked chicken, shredded or cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs or crushed crackers (optional topping)
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté onion, celery, and carrots until softened, about 5–7 minutes. Add garlic and cook 1 more minute.
- In a large bowl, combine cooked rice, chicken, sautéed vegetables, cream of chicken soup, sour cream, milk, thyme, salt, pepper, and half of the cheese.
- Transfer mixture to prepared baking dish and spread evenly. Top with remaining cheese.
- If using, mix breadcrumbs with melted butter and sprinkle over the top.
- Bake for 25–30 minutes, until bubbly and golden on top.
- Let sit for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Can be made ahead and refrigerated for up to 2 days before baking.
- Freeze before baking for up to 3 months — thaw overnight before reheating.
- Add mushrooms or spinach for extra vegetables and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg