Description
This hearty Chicken Wild Rice Casserole combines tender shredded chicken, wild rice, and a medley of sautéed vegetables all baked together in a creamy sauce topped with melted Colby cheese. It’s a comforting and satisfying dish perfect for family dinners or potlucks.
Ingredients
Scale
Main Ingredients
- 1 cup wild rice, uncooked
- 4 cups chicken broth
- 1 tablespoon olive oil
- 3-4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
- 2 cans (10.5 ounces each) cream of chicken soup
- 8 ounces sour cream
- 1 cup Colby cheese, shredded
Instructions
- Cook the Wild Rice: In a saucepan, bring the chicken broth to a boil over medium-high heat. Add the wild rice, reduce heat to low, and simmer for 60 minutes, or until the rice is tender. Remove from heat, fluff with a fork, and set aside.
- Prepare and Cook Chicken: While the rice is cooking, season the chicken breasts with garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Heat the olive oil in a skillet over medium heat. Add the seasoned chicken and cook until no longer pink and the internal temperature reaches 165°F (74°C). Remove from the pan and shred the chicken with two forks.
- Sauté Vegetables: In the same skillet, melt the butter over medium heat. Add the chopped celery, onion, carrots, and sliced mushrooms. Sauté for 8-10 minutes, or until the vegetables are softened and fragrant.
- Combine Ingredients: Preheat the oven to 350°F (175°C). In a large bowl, mix together the cooked vegetables, cream of chicken soup, sour cream, shredded chicken, and cooked wild rice. Stir until well combined. Transfer this mixture to a greased 9×13 inch baking dish.
- Bake the Casserole: Bake uncovered for 25 minutes. Remove from the oven, sprinkle the shredded Colby cheese evenly over the top, and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Serve warm.
Notes
- The wild rice can be rinsed before cooking to remove excess starch.
- For a spicier kick, increase the cayenne pepper slightly or add chili flakes.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- You can substitute Colby cheese with cheddar or Monterey Jack if preferred.
- To make this dish dairy-free, substitute sour cream with a dairy-free alternative and omit the cheese or use dairy-free cheese.
