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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 350 kcal

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.