Ingredients
Scale
- 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