Description
This Chicken Wild Rice Casserole is a comforting and creamy dish that is perfect for a family dinner. Made with a blend of wild rice, tender chicken, flavorful vegetables, and a cheesy topping, this casserole is sure to become a favorite in your household.
Ingredients
Scale
For the Casserole:
- 2 cups cooked wild rice blend
- 2 cups cooked and shredded chicken (rotisserie works well)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup frozen peas and carrots (thawed)
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese
For the Topping:
- ½ cup crushed Ritz crackers or breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, sauté onions and mushrooms until softened. Add garlic and cook briefly.
- Combine Ingredients: In a mixing bowl, combine rice, chicken, sautéed vegetables, peas, carrots, soup, sour cream, thyme, salt, pepper, and 1 cup of cheese. Mix well.
- Assemble and Bake: Spread the mixture in the baking dish. Top with remaining cheese. Optionally, mix crackers or breadcrumbs with melted butter and sprinkle over the top. Bake for 25-30 minutes until golden and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving.
Notes
- You can prepare this casserole ahead of time and refrigerate it overnight before baking.
- For a lighter version, substitute sour cream with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1½ cups
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
