Why Make This Recipe
Chicken Wild Rice Casserole is a comforting dish that brings warmth and satisfaction to your family meals. It’s packed with flavors from tender chicken, wholesome wild rice, and fresh vegetables, all bound together in a creamy sauce. This casserole is perfect for busy nights when you want a home-cooked meal without too much fuss. Its ease of preparation and rich taste make it a favorite among many!
How to Make Chicken Wild Rice Casserole
Ingredients:
- 1 cup wild rice, uncooked
- 4 cups chicken broth
- 1 tablespoon olive oil
- 3 to 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 tablespoons butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
- 2 cans (298 grams each) cream of chicken soup
- 227 grams sour cream
- 1 cup (approximately 110 grams) Colby cheese, shredded
Directions:
- Set the oven temperature to 175°C (350°F).
- In a saucepan over medium-high heat, bring the chicken broth to a boil. Add the wild rice, then reduce the heat to low and cover. Let it simmer for 60 minutes. Once done, remove from heat, fluff the rice with a fork, and set aside.
- In a small bowl, combine garlic powder, onion powder, salt, black pepper, and cayenne. Coat both sides of the chicken breasts evenly with this spice mixture.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken until it reaches an internal temperature of 74°C (165°F). Once cooked, remove and shred the chicken using two forks.
- In the same skillet, melt butter over medium heat. Add the chopped celery, onion, carrots, and mushrooms. Sauté until the vegetables are fragrant and just tender, about 8 to 10 minutes.
- In a large mixing bowl, combine the sautéed vegetables, shredded chicken, cooked wild rice, cream of chicken soup, and sour cream. Mix thoroughly.
- Transfer the mixture to a greased 33 x 23 cm (13 x 9 in) baking dish. Bake uncovered for 25 minutes.
- Remove the baking dish from the oven, sprinkle shredded Colby cheese over the top, and return it to the oven. Bake for an additional 5 minutes or until the cheese is melted.
How to Serve Chicken Wild Rice Casserole
Serve the Chicken Wild Rice Casserole hot, directly from the oven. You can enjoy it as a main dish and pair it with a simple salad or some bread for a complete meal. It’s a great option for family gatherings or potluck dinners!
How to Store Chicken Wild Rice Casserole
If you have leftovers, let the casserole cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Chicken Wild Rice Casserole
- Be sure not to overcook the wild rice, as it can become mushy. Fluff it properly once done to maintain texture.
- If you like it spicier, add more cayenne pepper or some red pepper flakes.
- You can add your favorite vegetables or substitute chicken with turkey for a different flavor.
Variation
You can customize the recipe by using different cheeses like cheddar or mozzarella if you prefer. Adding peas or spinach can also add a nice touch of color and nutrition to the dish.
FAQs
1. Can I use leftover chicken for this recipe?
Yes! Leftover rotisserie chicken works great. Just shred it and mix it in with the other ingredients.
2. Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and bake it when you are ready to serve.
3. Can I substitute the wild rice with another type of rice?
While wild rice gives this dish its unique flavor, you can substitute it with brown rice or long-grain rice. Just make sure to adjust the cooking time according to the rice you choose.
Chicken Wild Rice Casserole
A comforting casserole filled with tender chicken, wholesome wild rice, and fresh vegetables in a creamy sauce.
- Total Time: 75 minutes
- Yield: 6 servings 1x
Ingredients
- 1 cup wild rice, uncooked
- 4 cups chicken broth
- 1 tablespoon olive oil
- 3 to 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 tablespoons butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
- 2 cans (298 grams each) cream of chicken soup
- 227 grams sour cream
- 1 cup (approximately 110 grams) Colby cheese, shredded
Instructions
- Preheat the oven to 175°C (350°F).
- In a saucepan over medium-high heat, bring the chicken broth to a boil. Add the wild rice, then reduce the heat to low and cover. Let it simmer for 60 minutes. Fluff the rice with a fork and set aside.
- In a small bowl, combine garlic powder, onion powder, salt, black pepper, and cayenne. Coat both sides of the chicken breasts with this spice mixture.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken until it reaches an internal temperature of 74°C (165°F). Remove and shred the chicken.
- In the same skillet, melt butter over medium heat. Sauté celery, onion, carrots, and mushrooms until fragrant and tender, about 8 to 10 minutes.
- In a large bowl, mix sautéed vegetables, shredded chicken, cooked wild rice, cream of chicken soup, and sour cream.
- Transfer the mixture to a greased 33 x 23 cm (13 x 9 in) baking dish. Bake uncovered for 25 minutes.
- Remove from oven, sprinkle cheese over the top, and bake for an additional 5 minutes until cheese is melted.
Notes
For a spicier version, add more cayenne pepper or red pepper flakes. Customize cheese and vegetable choices for variety.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg