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Chicken Wild Rice Casserole

A comforting one-dish meal combining tender chicken, hearty wild rice, and a variety of vegetables, topped with melted cheese. Perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Grains and Broth
  • 1 cup wild rice, uncooked
  • 4 cups chicken broth
Meat
  • 3-4 pieces boneless skinless chicken breasts
Condiments and Oils
  • 1 tablespoon olive oil
  • 2 cans (298 grams each) cream of chicken soup
  • 227 grams sour cream
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon cayenne pepper
Vegetables
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 1 cup mushrooms, sliced
Toppings
  • 1 cup Colby cheese, shredded Approximately 110 grams
  • 2 tablespoons butter

Method
 

Preparation
  1. Set the oven temperature to 175°C (350°F).
  2. In a saucepan over medium-high heat, bring the chicken broth to a boil.
  3. Add the wild rice, then reduce the heat to low and let it simmer covered for 60 minutes.
  4. Remove from heat and fluff the rice with a fork before setting it aside.
Chicken and Vegetables
  1. Combine garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl.
  2. Evenly coat both sides of the chicken breasts with this spice mixture.
  3. Heat olive oil in a skillet over medium-high heat. Sear the chicken until its internal temperature reaches 74°C (165°F).
  4. Once cooked, remove the chicken from the skillet and shred it using two forks.
  5. In the same skillet, melt butter over medium heat. Add the chopped celery, onion, carrots, and mushrooms.
  6. Sauté the vegetables until they are fragrant and just tender, about 8 to 10 minutes.
Assembly and Baking
  1. In a large mixing bowl, combine the sautéed vegetables, shredded chicken, cooked wild rice, cream of chicken soup, and sour cream. Mix thoroughly.
  2. Transfer the mixture to a greased 33 x 23 cm (13 x 9 in) baking dish.
  3. Bake uncovered for 25 minutes.
  4. Remove the dish from the oven, sprinkle shredded Colby cheese over the top, and return it to the oven.
  5. Bake for an additional 5 minutes or until the cheese is melted.

Notes

This casserole pairs well with a side salad or crusty bread. Store leftovers in an airtight container for 3-5 days or freeze for up to 2 months.