Description
This Chicken Wild Rice Casserole is a hearty and comforting dish that blends tender shredded chicken, nutty wild rice, sautéed vegetables, and creamy soup with melting Colby cheese on top. Perfect for a family dinner, this casserole offers a satisfying mix of flavors and textures baked to golden perfection.
Ingredients
Scale
Rice
- 1 cup wild rice, uncooked
- 4 cups chicken broth
Chicken
- 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
- 1 tablespoon olive oil
Vegetables and Other Ingredients
- 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 the heat to low, and let it simmer for about 60 minutes or until the rice is tender. Once cooked, remove from heat, fluff with a fork, and set aside.
- Cook Chicken: While the rice cooks, season the chicken breasts evenly with garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Heat olive oil in a skillet over medium heat, then add the seasoned chicken. Cook until the chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and shred it using two forks.
- Sauté Vegetables: In the same skillet, melt the butter over medium heat. Add the chopped celery, onion, carrots, and sliced mushrooms. Sauté the vegetables for 8-10 minutes until they become soft and fragrant.
- Assemble Casserole: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked vegetables, cream of chicken soup, sour cream, shredded chicken, and cooked wild rice. Stir well until all ingredients are evenly incorporated. Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
- Bake and Add Cheese: Place the casserole in the preheated oven and bake uncovered for 25 minutes. Afterward, remove the casserole from the oven, sprinkle the shredded Colby cheese evenly on top, and return it to the oven for an additional 5 minutes. Bake until the cheese is melted, bubbly, and slightly golden. Remove from oven and let it rest for a few minutes before serving.
Notes
- You can substitute cream of chicken soup with a homemade white sauce to reduce sodium.
- Adjust the cayenne pepper based on your preferred spice level or omit it for a milder taste.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free option, ensure the cream of chicken soup is gluten-free or make a homemade version.
- Adding chopped fresh parsley or thyme on top before baking can enhance the flavor and presentation.
