Introduction
Looking for a comforting, wholesome dinner that’s perfect for busy weeknights? This Chicken and Wild Rice Casserole is exactly what you need. I’ve perfected this recipe to combine tender chicken, nutty wild rice, and a creamy sauce that brings everything together beautifully. What I love most about this casserole is how it manages to be both satisfying and nutritious, making it an excellent choice for family dinners or meal prep. The combination of textures and flavors creates a dish that’s both sophisticated and comforting.
Ingredients
- 2 cups cooked wild rice blend
- 3 cups cooked chicken, diced (rotisserie chicken works great)
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 8 oz mushrooms, sliced
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup frozen peas
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup sliced almonds (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large skillet, melt butter over medium heat. Add onions, celery, and mushrooms. Cook until vegetables are softened, about 5-7 minutes.
- Add garlic and thyme, cooking for another minute until fragrant.
- In a large bowl, combine the cooked vegetables with wild rice, chicken, frozen peas, cream of mushroom soup, sour cream, and chicken broth. Mix well.
- Season the mixture with salt and pepper to taste.
- Transfer everything to your prepared baking dish and spread evenly.
- If using almonds, sprinkle them on top.
- Bake for 30-35 minutes, or until bubbly and lightly golden on top.
- Let stand for 5-10 minutes before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8-10 portions
Recipe Notes
Here are some helpful tips to make this Chicken and Wild Rice Casserole even better:
- Cook your wild rice ahead of time to reduce day-of prep work. Cooked rice can be stored in the refrigerator for up to 2 days.
- For a quicker version, use pre-cooked wild rice or a microwaveable rice blend.
- The casserole can be assembled up to 24 hours in advance and stored in the refrigerator. Add an extra 5-10 minutes to the baking time if cooking from cold.
- To freeze, prepare the casserole but don’t bake it. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- For a lighter version, use low-fat sour cream and reduced-sodium soup and broth.
- Make sure not to overcook the casserole – you want it hot and bubbly but not dried out.
Chicken and Wild Rice Casserole
A comforting, wholesome dinner that's perfect for busy weeknights. This recipe combines tender chicken, nutty wild rice, and a creamy sauce.
Ingredients
- 2 cups cooked wild rice blend
- 3 cups cooked chicken diced
- 1 medium onion diced
- 2 celery stalks finely chopped
- 8 oz mushrooms sliced
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup frozen peas
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup sliced almonds optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large skillet, melt butter over medium heat. Add onions, celery, and mushrooms. Cook until vegetables are softened, about 5-7 minutes.
- Add garlic and thyme, cooking for another minute until fragrant.
- In a large bowl, combine the cooked vegetables with wild rice, chicken, frozen peas, cream of mushroom soup, sour cream, and chicken broth. Mix well.
- Season the mixture with salt and pepper to taste.
- Transfer everything to your prepared baking dish and spread evenly.
- If using almonds, sprinkle them on top.
- Bake for 30-35 minutes, or until bubbly and lightly golden on top.
- Let stand for 5-10 minutes before serving.
