Description
This comforting Chicken Wild Rice Casserole combines tender wild rice, shredded chicken, sautéed vegetables, and melted cheddar cheese in a creamy mushroom sauce, baked to golden perfection. It’s a hearty and flavorful dish perfect for family dinners or potlucks.
Ingredients
Scale
Grains and Broth
- 1 cup wild rice, uncooked
- 2 cups chicken broth
Protein and Dairy
- 2 cups cooked chicken, shredded or cubed
- 1 cup cheddar cheese, shredded (divided)
- 1 cup cream of mushroom soup (canned or homemade)
Vegetables and Aromatics
- 1 cup mushrooms, sliced
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped for garnish (optional)
Herbs and Seasoning
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Oils
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook Wild Rice: In a large saucepan, bring the chicken broth to a boil. Add the wild rice, then reduce the heat to low, cover, and simmer for 45-50 minutes until the rice is tender and most of the broth is absorbed.
- Sauté Vegetables: While the rice cooks, heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and mushrooms, sautéing until tender, about 5-7 minutes. Add minced garlic and sauté for an additional minute until fragrant.
- Combine Ingredients: In a large bowl, mix the cooked wild rice, sautéed vegetables, shredded chicken, thyme, rosemary, frozen peas, cream of mushroom soup, and half of the shredded cheddar cheese. Stir well to combine, then season with salt and pepper to taste.
- Assemble Casserole: Transfer the mixture into a greased 9×13 inch (23×33 cm) casserole dish, spreading it evenly.
- Add Cheese Topping: Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
- Cover and Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Cool and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.
Notes
- Wild rice cooking times may vary; check for tenderness before mixing.
- You can use homemade cream of mushroom soup for a fresher taste.
- Leftover casserole can be refrigerated for up to 3 days and reheated thoroughly before serving.
- For a crispier top, broil the casserole for 2-3 minutes after baking.
- Substitute cheddar cheese with mozzarella or Monterey Jack for a different flavor.
