Description
This comforting Chicken Wild Rice Casserole combines tender shredded chicken, wholesome wild rice, sautéed vegetables, and a creamy sauce topped with melted Colby cheese. Perfect for a cozy family dinner, this dish is hearty, flavorful, and easy to prepare with straightforward steps including stovetop cooking and oven baking.
Ingredients
Scale
Rice & Broth
- 1 cup wild rice, uncooked
- 4 cups chicken broth
Chicken & Seasonings
- 1 tablespoon olive oil
- 3-4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Vegetables
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
Other
- 2 tablespoons butter
- 2 cans (10.5 ounces each) cream of chicken soup
- 8 ounces sour cream
- 1 cup Colby cheese, shredded
Instructions
- Cook Rice: In a medium saucepan, bring 4 cups of chicken broth to a boil over medium-high heat. Add 1 cup of wild rice, reduce the heat to low, cover, and simmer for 60 minutes or until the rice is tender. Once cooked, remove from heat, fluff the rice with a fork, and set aside.
- Cook Chicken: While the rice simmers, season the chicken breasts evenly with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook thoroughly until no longer pink inside and the internal temperature reaches 165°F (74°C). Remove the cooked chicken from the pan and shred it with two forks.
- Sauté Vegetables: In the same skillet, melt 2 tablespoons of butter over medium heat. Add 1 cup each of chopped celery, onion, carrots, and sliced mushrooms. Sauté for 8 to 10 minutes until the vegetables are softened and aromatic.
- Assemble Casserole: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the sautéed vegetables, 2 cans of cream of chicken soup, 8 ounces of sour cream, shredded chicken, and cooked wild rice. Mix all ingredients thoroughly. Transfer the mixture into a greased 9×13 inch baking dish, spreading evenly.
- Bake: Place the casserole dish in the oven and bake uncovered for 25 minutes. Remove from the oven, sprinkle 1 cup of shredded Colby cheese evenly over the top, and return to the oven. Bake for an additional 5 minutes or until the cheese has melted completely and is bubbly.
Notes
- Use low-sodium chicken broth if you prefer a less salty casserole.
- The chicken can be cooked ahead of time and shredded to save time during assembly.
- Feel free to substitute Colby cheese with cheddar or Monterey Jack for a different flavor profile.
- For extra creaminess, you can add ½ cup of milk to the soup and sour cream mixture before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
