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Creamy Chicken and Wild Rice Casserole

Close-up of a spoonful of creamy chicken and wild rice casserole with a golden, crispy topping.
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Make this creamy chicken and wild rice casserole for a hearty, comforting meal. It combines tender chicken and nutty wild rice in a rich sauce, perfect for family dinners.

Ingredients

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  • 2 cups cooked chicken, shredded or cubed
  • 1 cup uncooked wild rice blend
  • 4 cups chicken broth
  • 1 cup sliced mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese (optional, for topping)
  • 1/4 cup butter
  • Salt and pepper to taste

Instructions

  1. Cook the wild rice blend according to package directions using chicken broth. Drain any excess liquid.
  2. In a large skillet, melt the butter over medium heat. Sauté the onion, celery, and mushrooms until soft, about 5 to 7 minutes.
  3. Stir in the cream of mushroom soup, cream of chicken soup, and milk into the skillet mixture. Heat gently until warmed through, stirring constantly.
  4. Fold in the cooked chicken and the cooked wild rice into the soup mixture. Season with salt and pepper.
  5. Transfer the mixture to a 9×13 inch baking dish.
  6. If using, sprinkle the shredded cheddar cheese evenly over the top.
  7. Bake at 375°F (190°C) for 20 to 25 minutes, or until the casserole is bubbly and the topping is lightly browned.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • For a crispier topping, mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese before baking.
  • You can substitute store-bought rotisserie chicken for the cooked chicken to save time on weeknights.
  • If you prefer a thicker casserole, reduce the amount of milk slightly.

Nutrition

Find it online: https://cookingbycarla.com/chicken-and-wild-rice-casserole-recipe/