Creamy Chicken Wild Rice Casserole
A creamy and comforting chicken wild rice casserole featuring sautéed vegetables, shredded chicken, wild rice, and a cheesy topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth or water
- 2 cups cooked wild rice
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Sauté the chopped celery, onion, and minced garlic until they are softened, about 5-7 minutes. Season with salt and pepper.
- In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, sour cream, and chicken broth (or water). Mix well to integrate.
- Add the sautéed vegetables to the chicken mixture and stir.
- Gradually fold in the cooked wild rice, ensuring it is evenly distributed throughout the mixture.
- Pour the entire mixture into a greased 9×11 inch baking dish, spreading it evenly.
- Sprinkle the top with grated Parmesan cheese.
- Bake for approximately 30-40 minutes, or until the casserole is bubbly and golden brown on top.
- Remove from the oven and let it rest for 5 minutes before serving.