Description
This Chicken Wild Rice Casserole is a comforting and hearty dish perfect for family dinners. It features tender shredded chicken, nutritious wild rice, and sautéed vegetables combined in a creamy sauce and baked to golden perfection with melted Colby cheese on top. This recipe delivers rich flavors and a delightful texture that’s sure to satisfy.
Ingredients
Scale
Rice and Broth
- 1 cup wild rice, uncooked
- 4 cups chicken broth
Chicken and Seasonings
- 3-4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Vegetables and Butter
- 2 tablespoons butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
Creamy Mixture and Cheese
- 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 heat to low, and simmer for 60 minutes until the rice is tender. Remove from heat, fluff with a fork, and set aside.
- Cook Chicken: While the rice is cooking, 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 chicken breasts. Cook until no longer pink inside and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and shred it using two forks.
- Sauté Vegetables: In the same skillet, melt butter over medium heat. Add chopped celery, onion, carrots, and sliced mushrooms. Sauté the vegetables for 8 to 10 minutes, or until they are softened and fragrant.
- Assemble Casserole: Preheat the oven to 350°F (175°C). In a large bowl, combine the cooked vegetables, cream of chicken soup, sour cream, shredded chicken, and cooked wild rice. Mix everything thoroughly, then transfer the mixture into a greased 9×13-inch baking dish.
- Bake the Casserole: Bake the casserole uncovered for 25 minutes. After 25 minutes, remove it from the oven and sprinkle shredded Colby cheese evenly on top. Return to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Notes
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Wild rice takes about an hour to cook, so plan accordingly.
- You can substitute cream of chicken soup with a homemade white sauce for a fresher taste.
- Feel free to swap Colby cheese with cheddar or Monterey Jack according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to maintain moisture.
