Creamy Chicken and Wild Rice Casserole

Name: Creamy Chicken and Wild Rice Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 cups Cooked chicken breast, shredded or diced; 1 cup Wild rice blend, uncooked; 4 cups Chicken broth, divided; 1 (10.5 oz) can Cream of mushroom soup (or homemade equivalent); 120 ml (1/2 cup) Milk; 1 tbsp Olive oil or butter; 1 cup Celery, diced; 1 cup Carrots, diced; 1 medium Yellow onion, diced; 1 cup (about 115g) Fresh mushrooms, sliced; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Fresh parsley, chopped (for garnish)

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This classic American comfort food is perfect for a family dinner on a chilly March evening. Succulent pieces of chicken breast are combined with earthy wild rice, tender vegetables like mushrooms, celery, and carrots, all bathed in a rich, savory cream sauce. Baked until bubbly and golden, it's a wonderfully satisfying and easy-to-prepare meal that everyone will love, bringing warmth and flavor to your table.

speichern

Prep Time25 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large potLarge skillet9x13 inch baking dishCutting board

Instructions

1
Preheat oven to 190°C (375°F). Cook the wild rice blend according to package directions, typically simmering in 2 cups of chicken broth until tender, about 40-45 minutes. Once cooked, set aside.
2
While the rice cooks, heat olive oil or butter in a large skillet over medium heat. Add diced celery, carrots, and onion. Sauté for 5-7 minutes until vegetables are softened. Add sliced mushrooms and cook for another 3-5 minutes until they release their liquid and soften. Season with salt and pepper.
3
In a large bowl, whisk together the cream of mushroom soup, remaining 2 cups of chicken broth, and milk until smooth. Stir in the cooked chicken, cooked wild rice, and the sautéed vegetable mixture.
4
Pour the entire mixture into a 9x13 inch baking dish, spreading it evenly. You can optionally top with some crushed crackers or breadcrumbs for extra crunch, though it's delicious without.
5
Bake for 35-45 minutes, or until the casserole is bubbly around the edges and lightly golden brown on top. If desired, you can cover it with foil for the first 20 minutes to prevent over-browning, then uncover.
6
Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley. Serve hot as a complete meal.

Nutrition

Calories480 kcal

Protein30g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use uncooked chicken in this recipe?

For best results and even cooking, it's recommended to use pre-cooked chicken. If using raw chicken, you would need to cut it into small pieces and sauté it until cooked through before adding it to the casserole mixture, or increase the baking time of the casserole significantly to ensure chicken is fully cooked.

How can I make this casserole gluten-free?

To make it gluten-free, ensure your wild rice blend is certified gluten-free. Use a gluten-free cream of mushroom soup (or make a homemade gluten-free cream sauce with cornstarch or a gluten-free flour blend) and ensure any broth used is gluten-free.

Can this casserole be made ahead of time?

Yes, you can assemble the casserole completely, cover it, and refrigerate for up to 24 hours before baking. You might need to add an extra 10-15 minutes to the baking time if baking from cold.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.