Description
A hearty and comforting classic, this Chicken Wild Rice Casserole blends tender chicken, nutty wild rice, fresh vegetables, and a creamy sauce. Perfect for a cozy weeknight dinner or make-ahead meal.
Ingredients
2 cups cooked wild rice (or wild rice blend)
2 cups cooked chicken, shredded or cubed
1 cup celery, chopped
1 cup carrots, chopped
1 small onion, finely diced
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together cooked wild rice, chicken, celery, carrots, and onion.
- Stir in cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, thyme, salt, and black pepper until well combined.
- Transfer the mixture into the prepared baking dish and spread it evenly.
- Sprinkle cheddar cheese over the top if using.
- Bake uncovered for 35–40 minutes until hot, bubbly, and lightly golden.
- Let cool for a few minutes before serving.
Notes
Use rotisserie chicken for added flavor and convenience.
Swap turkey for chicken if desired, especially after the holidays.
Add mushrooms, spinach, peas, or corn for extra veggies.
Top with crushed crackers or slivered almonds for crunch.
Make ahead and refrigerate unbaked casserole overnight.
Can be frozen before baking for up to 2 months.
Reheat leftovers in the microwave or oven at 350°F.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
