Description
A comforting, creamy dish that combines tender chicken, hearty wild rice, and a medley of flavorful vegetables.
Ingredients
- 2 cup cooked wild rice
- 2 cup cooked chicken (shredded or diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 2 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 can (10.5 ounce) cream of mushroom soup
- 1 can (10.5 ounce) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 1/2 cup shredded cheese (cheddar, Monterey Jack, or Swiss)
- 1/2 cup panko breadcrumbs
- 2 tablespoon butter (melted)
- 1/4 cup Parmesan cheese
Instructions
1. Preheat your oven to 350°F.
2. If your wild rice isn’t already cooked, prepare it according to the package instructions.
3. In a large skillet, melt 2 tablespoon of butter over medium heat. Add the diced onion, garlic, carrots, celery, and mushrooms. Sauté for 5–7 minutes until the vegetables are softened. Season with salt, pepper, and thyme.
4. In a mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, and shredded cheese.
5. In a greased 9×13-inch baking dish, combine the cooked wild rice, shredded chicken, sautéed vegetables, and the creamy sauce. Stir everything together until well-mixed.
6. In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the topping evenly over the casserole.
7. Bake uncovered for 30–35 minutes, or until the top is golden and bubbly. Allow it to rest for 5 minutes before serving.
Notes
You can use rotisserie chicken or leftover cooked chicken for convenience.
Feel free to add other vegetables like peas or bell peppers for variety.
For a spicy version, add diced jalapeños or hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg