Description

This creamy and comforting Chicken Wild Rice Casserole is loaded with tender chicken, wild rice, vegetables, and a rich sauce. It’s the perfect meal for family dinners or potlucks, easy to prepare and always a crowd pleaser.

Ingredients

Scale

1 cup wild rice blend
2 cups cooked chicken, diced or shredded
1 can (10.5 oz) condensed cream of mushroom soup
1 cup sour cream
1 cup milk
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced mushrooms (optional)
Salt and pepper to taste
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 cup shredded cheddar cheese
1/2 cup crushed Ritz crackers or breadcrumbs
2 tablespoons melted butter

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Instructions

Preheat your oven to 350°F (175°C).
Cook the wild rice blend according to package instructions until tender. Drain if necessary.
In a large bowl, mix together the cooked chicken, cream of mushroom soup, sour cream, milk, onion, celery, carrots, mushrooms (if using), salt, pepper, garlic powder, and thyme.
Stir in the cooked wild rice.
Transfer the mixture to a greased 9×13-inch baking dish.
Sprinkle the shredded cheddar cheese evenly over the top.
In a small bowl, mix the crushed crackers or breadcrumbs with melted butter, then sprinkle over the cheese.
Bake for 25-30 minutes, or until the top is golden and bubbly.
Let it cool for a few minutes before serving.

Notes

This casserole can be assembled ahead and refrigerated for up to 24 hours before baking. For extra flavor, add cooked bacon bits on top before baking. Serve with a side salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main Course
Cuisine: American

Nutrition

Calories: 450 kcal
Sugar: 5g
Fat: 25g
Carbohydrates: 35g
Protein: 28g