Description

This Chicken Wild Rice Casserole is a comforting, creamy baked dish perfect for using up leftover chicken. Combining tender wild rice, sautéed vegetables, and a rich blend of cream of mushroom soup, sour cream, and cheese, this casserole is topped with crunchy almonds and buttery breadcrumbs for extra texture and flavor. Easy to prepare and hearty, it makes for a delicious main course ideal for family dinners or meal prepping.

Ingredients

Scale

Main Ingredients

2 cups cooked wild rice
2 cups cooked chicken (shredded or chopped)
1 tablespoon olive oil
1 small onion (chopped)
2 celery stalks (sliced)
1 cup mushrooms (sliced)
2 cloves garlic (minced)

Mix-ins and Seasonings

1 can (10.5 oz) cream of mushroom soup
½ cup sour cream
½ cup milk
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt
1 cup shredded Swiss or cheddar cheese
½ cup slivered almonds (optional)

Topping (Optional)

½ cup breadcrumbs
1 tablespoon melted butter

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, sliced celery, and sliced mushrooms. Sauté for 5 to 7 minutes until the vegetables become tender and fragrant. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
Combine Ingredients: In a large mixing bowl, add the cooked wild rice, cooked chicken, and the sautéed vegetables. Mix in the cream of mushroom soup, sour cream, milk, dried thyme, salt, and black pepper until all ingredients are evenly incorporated. Fold in the shredded cheese and optional slivered almonds for added flavor and texture.
Prepare Baking Dish: Grease a 9×13-inch casserole dish lightly with oil or butter. Transfer the combined mixture into the casserole dish, spreading it out evenly.
Add Topping: If using, mix the breadcrumbs with the melted butter to create a buttery crumb topping. Sprinkle this mixture evenly over the casserole to add a golden, crunchy layer.
Bake: Place the casserole dish in the preheated oven and bake uncovered for 30 to 35 minutes, or until the casserole is bubbly and the top turns golden brown.
Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving. This allows the casserole to set slightly for easier serving and improved flavor melding.

Notes

This dish is excellent for using leftover chicken or turkey, making it an economical and convenient option.
You can substitute the canned cream of mushroom soup with a homemade mushroom or cream of chicken sauce for a fresher flavor.
Leftovers freeze well when portioned out individually for easy reheating during busy days.
To keep the recipe nut-free, simply omit the slivered almonds from the ingredients.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 390
Sugar: 4g
Sodium: 570mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 23g
Cholesterol: 75mg