Chicken Wild Rice Casserole (Print Version)
Creamy chicken and wild rice baked with fresh veggies and cheese for ultimate comfort in every bite.
# Ingredients:
→ Rice
01 -
1 cup wild rice, uncooked
02 -
4 cups chicken broth
→ Chicken
03 -
1 tablespoon olive oil
04 -
3 to 4 boneless skinless chicken breasts
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon kosher salt
08 -
0.5 teaspoon black pepper
09 -
0.5 teaspoon cayenne pepper
→ Casserole
10 -
2 tablespoons butter
11 -
1 cup celery, chopped
12 -
1 cup onion, chopped
13 -
1 cup carrots, chopped
14 -
1 cup mushrooms, sliced
15 -
2 cans (298 grams each) cream of chicken soup
16 -
227 grams sour cream
17 -
1 cup (approximately 110 grams) Colby cheese, shredded
# Instructions:
01 -
Set oven temperature to 175°C (350°F).
02 -
In a saucepan over medium-high heat, bring chicken broth to a boil. Add wild rice, reduce heat to low, and simmer covered for 60 minutes. Remove from heat, fluff rice with a fork, and set aside.
03 -
Combine garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl. Evenly coat both sides of chicken breasts with spice mixture. Heat olive oil in a skillet over medium-high heat; sear chicken until internal temperature reaches 74°C (165°F). Remove and shred chicken using two forks.
04 -
In the same skillet, melt butter over medium heat. Add chopped celery, onion, carrots, and mushrooms. Sauté until vegetables are fragrant and just tender, about 8 to 10 minutes.
05 -
In a large mixing bowl, combine sautéed vegetables, shredded chicken, cooked wild rice, cream of chicken soup, and sour cream. Mix thoroughly.
06 -
Transfer mixture to a greased 33 x 23 cm (13 x 9 in) baking dish. Bake uncovered for 25 minutes.
07 -
Remove dish from oven, sprinkle shredded Colby cheese over the top, and return to oven. Bake an additional 5 minutes or until cheese is melted.
# Notes:
01 -
Allow the casserole to rest for 5 minutes before serving to ensure optimal texture.