Creamy Chicken and Wild Rice Casserole

Name: Creamy Chicken and Wild Rice Casserole
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 lb Boneless, skinless chicken breasts, cut into 1-inch cubes; 1 large Yellow onion, chopped; 2 stalks Celery, chopped; 2 medium Carrots, peeled and diced; 8 oz Cremini mushrooms, sliced; 3 cloves Garlic, minced; 1/2 cup Wild rice blend, uncooked; 4 cups Chicken broth; 1 (10.5 oz) can Cream of mushroom soup (condensed); 1/2 cup Milk (whole or 2%); 1 tsp Dried thyme; 1/2 tsp Black pepper; Salt To taste; 1 cup Shredded cheddar cheese (optional, for topping); 1/4 cup Fresh parsley, chopped (for garnish)

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This Creamy Chicken and Wild Rice Casserole is the quintessential American comfort food, perfect for a warming March dinner. It combines succulent pieces of chicken with nutty wild rice, a colorful mix of carrots, celery, and mushrooms, all enveloped in a savory, creamy sauce. Baked until bubbly and golden, this dish is hearty, satisfying, and a fantastic way to feed a family, offering a complete meal in one delicious pan.

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Prep Time25 min

Cook Time70 min

Servings6 servings

DifficultyMedium

Equipment

Large oven-safe skillet or Dutch ovenCutting boardKnives

Instructions

1
Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2
Add chopped onion, celery, carrots, and mushrooms to the same skillet. Sauté for 7-10 minutes, until vegetables begin to soften. Stir in minced garlic and cook for another minute until fragrant.
3
Stir in the uncooked wild rice blend, chicken broth, condensed cream of mushroom soup, milk, dried thyme, and black pepper. Bring the mixture to a simmer, then return the cooked chicken to the skillet. Season with salt to taste.
4
Cover the skillet tightly with a lid or foil. Transfer to the preheated oven and bake for 45-50 minutes, or until the wild rice is tender and most of the liquid has been absorbed.
5
Remove from the oven, stir gently. If using, sprinkle with shredded cheddar cheese over the top. Return to the oven (uncovered) for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through and lightly golden on top.
6
Let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley.

Nutrition

Calories520 kcal

Protein38g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use cooked chicken?

Yes, if you have leftover cooked chicken, you can add it in step 3 along with the raw wild rice and liquids. Adjust the initial cooking time for the chicken in step 1 to just a quick sear, or skip browning it if fully cooked. The overall baking time might be slightly reduced, so check for rice tenderness.

What if my wild rice isn't cooked through after the specified time?

Wild rice cooking times can vary. If it's still firm, add a little more chicken broth (about 1/4 to 1/2 cup), cover the casserole again, and bake for an additional 10-15 minutes, or until tender.

Can I make this dairy-free?

To make it dairy-free, use a dairy-free cream of mushroom soup alternative, substitute milk with a non-dairy milk (like unsweetened almond milk), and omit the shredded cheddar cheese topping. Ensure your chicken broth is also dairy-free.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.