Are you craving a mouthwatering dish that combines the hearty goodness of wild rice, tender chicken, and a luxuriously creamy sauce? Look no further! This Creamy Chicken and Wild Rice Casserole is about to become your new favorite weeknight dinner that will have everyone at the table begging for seconds. Packed with flavor, nutrition, and pure comfort, this American-style casserole is the perfect solution for busy families looking for a delicious and satisfying meal that comes together with minimal effort.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked wild rice
- 2 cups shredded cooked chicken
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the cooked wild rice, shredded chicken, cream of mushroom soup, sour cream, and chicken broth. Mix thoroughly until all ingredients are well incorporated.
- Add the frozen mixed vegetables, onion powder, salt, and pepper to the mixture. Stir gently to distribute the seasonings and vegetables evenly.
- Transfer the entire mixture into the prepared baking dish, spreading it out in an even layer to ensure consistent cooking.
- Cover the baking dish with aluminum foil, creating a tight seal to help retain moisture during baking.
- Place the covered casserole in the preheated oven and bake for 35-40 minutes, until the mixture is heated through and bubbling around the edges.
- Remove the foil during the last 10 minutes of baking to allow the top to become slightly golden and crisp.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the sauce to set and cool slightly.
- Serve hot, garnishing with fresh chopped parsley or green onions if desired.
Tips
- Rice Preparation: Use pre-cooked wild rice or cook it in advance to save time. For extra flavor, consider cooking the rice in chicken broth instead of water.
- Chicken Selection: Rotisserie chicken works wonderfully for this recipe, providing tender, pre-cooked meat that adds great flavor and saves preparation time.
- Vegetable Variations: Feel free to swap frozen mixed vegetables with fresh seasonal vegetables or your family's favorites. Just ensure they're chopped to similar sizes for even cooking.
- Moisture Control: The aluminum foil helps retain moisture during baking. Remove it in the last 10 minutes to achieve a slightly crispy, golden top.
- Make-Ahead Friendly: This casserole can be assembled in advance and refrigerated for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking directly from the refrigerator.
- Garnish Options: Fresh herbs like parsley or chives can add a pop of color and fresh flavor. A sprinkle of shredded cheese on top before the final bake can also add extra richness.
- Leftovers Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave, adding a splash of chicken broth to maintain moisture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 75mg
