Description
This Chicken Wild Rice Casserole is a hearty, comforting dish made with tender chicken, nutty wild rice, vegetables, and a creamy sauce. It's perfect for cozy dinners, meal prepping, or using up holiday leftovers.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 2 cups cooked wild rice
- 1 can (10.5 oz) cream of mushroom soup or homemade equivalent
- 1/2 cup sour cream
- 1 cup celery, chopped
- 1 medium onion, chopped
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
- Optional: 1/4 cup slivered almonds
- Optional: 1/2 cup shredded cheese
- Optional: fresh herbs for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté onion, garlic, celery, and carrots in butter or olive oil until softened, about 5–7 minutes.
- Add cooked wild rice and chicken to the skillet.
- Stir in cream of mushroom soup, sour cream, and chicken broth. Mix until well combined.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Top with slivered almonds or shredded cheese, if using.
- Bake uncovered for 30–35 minutes, until bubbly and golden on top.
- Let cool slightly before serving.
Notes
- Can be made with leftover turkey instead of chicken.
- Use extra veggies like mushrooms or zucchini for a vegetarian version.
- Use dairy-free alternatives for a dairy-free version.
- Top with crushed crackers or fried onions for extra crunch.
- Store leftovers in the fridge up to 4 days; reheat with a splash of broth if dry.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
