Description
This hearty Chicken Wild Rice Casserole combines tender shredded chicken, nutty wild rice, and a medley of sautéed vegetables in a creamy, cheesy sauce. Perfect for a comforting family meal, it is baked to perfection with a golden melted cheese topping.
Ingredients
Scale
Main Ingredients
- 1 cup wild rice, uncooked
- 4 cups chicken broth
- 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
- 2 tablespoons butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
- 2 cans (10.5 ounces each) cream of chicken soup
- 8 ounces sour cream
- 1 cup Colby cheese, shredded
Instructions
- Cook Rice: In a saucepan, bring the chicken broth to a boil over medium-high heat. Add the wild rice, reduce heat to low, and simmer for 60 minutes or until the rice is tender. Remove from heat, fluff with a fork, and set aside.
- Cook Chicken: While the rice is cooking, season the chicken breasts with garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Heat the olive oil in a skillet over medium heat. Add the seasoned chicken and cook until no longer pink and the internal temperature reaches 165°F (74°C). Remove from the pan and shred the chicken 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 for 8 to 10 minutes or until the vegetables are softened and fragrant.
- Assemble Casserole: Preheat the oven to 350°F (175°C). In a large bowl, combine the cooked vegetables, cream of chicken soup, sour cream, shredded chicken, and cooked rice. Mix well and transfer the mixture to a greased 9×13 inch baking dish.
- Bake and Finish: Bake the casserole uncovered for 25 minutes. Remove from the oven, sprinkle the shredded Colby cheese over the top, and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Notes
- Wild rice cooking time can vary; ensure the rice is tender before removing from heat.
- For a spicier version, increase the cayenne pepper slightly.
- Use freshly shredded cheese for better melting results.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- To make a lower fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
