Description

This cozy, creamy casserole combines tender chicken, nutty wild rice, and sautéed vegetables into a one-dish wonder that’s easy for weeknights and comforting for gatherings.

Ingredients

Scale

2 cups cooked wild rice
2 cups cooked chicken (shredded or diced)
1 cup mushrooms (sliced)
1 cup carrots (diced)
1 cup celery (diced)
2 tbsp butter
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
1 can (10.5 oz) condensed cream of mushroom soup

Instructions

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced carrots, celery, and sliced mushrooms, cooking for 8–10 minutes until softened. Season with salt, pepper, and thyme.
Reduce heat to medium-low and stir in the condensed cream of mushroom soup until combined with the vegetables.
In a large mixing bowl, combine the cooked wild rice, cooked chicken, and the creamy vegetable base, folding until evenly distributed.
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Pour the mixture into the dish and spread evenly.
Bake for 25–30 minutes until bubbling around the edges. Let rest for 10–15 minutes before serving.

Notes

For a crispy top, sprinkle panko breadcrumbs mixed with melted butter during the last 5–10 minutes of baking. The casserole can be made ahead and refrigerated for up to 24 hours before baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 27g
Cholesterol: 70mg

Keywords: chicken casserole, wild rice, comfort food, easy dinner, meal prep