Description

This hearty Chicken Wild Rice Casserole combines tender wild rice simmered in flavorful chicken broth with seasoned, shredded chicken and a medley of sautéed vegetables. Bound together in a creamy mixture of cream of chicken soup and sour cream, then topped with melted Colby cheese, this comforting casserole is baked to golden perfection. It’s a perfect, family-friendly meal that’s both filling and delicious.

Ingredients

Scale

Rice and Broth

1 cup wild rice, uncooked
4 cups chicken broth

Chicken

3-4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper

Vegetables

1 cup celery, chopped
1 cup onion, chopped
1 cup carrots, chopped
1 cup mushrooms, sliced
2 tablespoons butter

Casserole Base and Topping

2 cans (10.5 ounces each) cream of chicken soup
8 ounces sour cream
1 cup Colby cheese, shredded

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Instructions

Cook Rice: In a saucepan over medium-high heat, bring 4 cups of chicken broth to a boil. Add 1 cup of wild rice, reduce heat to low, and let it simmer for about 60 minutes, or until the rice is tender. Once cooked, remove from heat, fluff with a fork, and set aside.
Cook Chicken: While the rice simmers, season the chicken breasts with garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook thoroughly until no longer pink inside and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and shred it using two forks.
Sauté Vegetables: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped celery, onion, carrots, and sliced mushrooms. Sauté the vegetables for 8-10 minutes until they are soft and fragrant.
Assemble Casserole: Preheat your oven to 350°F (175°C). In a large bowl, combine the cooked wild rice, shredded chicken, sautéed vegetables, 2 cans of cream of chicken soup, and 8 ounces of sour cream. Mix everything well to create a creamy, uniform mixture.
Bake Casserole: Transfer the mixture to a greased 9×13 inch baking dish and spread evenly. Bake uncovered in the preheated oven for 25 minutes. Afterward, remove the casserole from the oven, sprinkle 1 cup of shredded Colby cheese evenly on top, and bake for an additional 5 minutes until the cheese is melted, bubbly, and slightly golden.

Notes

For best results, use fresh vegetables and good-quality chicken broth to enhance flavor.
Wild rice typically takes longer to cook than white rice; soaking it for a few hours before cooking can reduce the simmering time.
You can substitute Colby cheese with cheddar or Monterey Jack for a different flavor profile.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
If you prefer a spicier dish, increase the cayenne pepper slightly or add a dash of hot sauce.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Casserole
Method: Baking
Cuisine: American