Description
A hearty, creamy baked casserole combining tender chicken, nutty wild rice, vegetables, and a cheesy‑crumb topping — perfect for a comforting family dinner.
Ingredients
- 4 cups cooked wild rice
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- ½ onion, diced
- 2 celery stalks, chopped
- 1 can (about 10.5 oz) condensed cream of chicken soup
- ½ cup sour cream
- ⅓ cup chicken broth (or dry white wine)
- Salt and pepper, to taste
- ⅓ cup grated Parmesan cheese (or other cheese)
- Optional topping: ¾ cup breadcrumbs and extra butter (for a crunchy topping)
Instructions
- Preheat your oven to 350 °F (175 °C).
- In a skillet, melt the butter over medium heat. Add the diced onion and chopped celery; sauté until softened (about 5 minutes).
- Stir in the cream of chicken soup, sour cream, and chicken broth (or wine). Mix until smooth. Season with salt and pepper.
- Add the cooked wild rice and cooked chicken to the skillet. Stir until everything is evenly combined.
- Transfer the mixture into a greased baking dish (e.g. 8×8 or 9×9 inch).
- Sprinkle the grated Parmesan (or other cheese) evenly over the top. If using, mix melted butter with breadcrumbs and sprinkle on top for a crunchy crust.
- Bake uncovered for about 30–35 minutes, until the casserole is heated through and the top is golden and bubbly.
- Let rest for 5 minutes before serving. Enjoy warm.
Notes
- You can use leftover cooked chicken (e.g. roasted or rotisserie) — works great and saves time.
- If you have fresh wild rice, cook it ahead according to package directions; using day-old or cooled rice helps the casserole hold its texture. :contentReference[oaicite:0]{index=0}
- Feel free to add extra veggies — mushrooms, peas, carrots — for more flavor and nutrition. :contentReference[oaicite:1]{index=1}
- This dish reheats well: store leftovers in the fridge for 3 days or freeze for up to 3 months. :contentReference[oaicite:2]{index=2}
Nutrition
- Serving Size: 1/4 recipe (about 1 casserole dish portion)
- Calories: 468 kcal
- Saturated Fat: 9 g
- Carbohydrates: 43 g
- Protein: 29 g
