Description
A comforting and cozy casserole featuring tender chicken, creamy sauce, and hearty wild rice, perfect for fall evenings.
Ingredients
Scale
- 2 cups cooked wild rice
- 2 cups cooked and shredded chicken
- 1 cup cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheese
- Optional: ½ cup chopped green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked wild rice, shredded chicken, cream of mushroom soup, chicken broth, and frozen vegetables in a large mixing bowl.
- Season the mixture with garlic powder, onion powder, dried thyme, salt, and pepper, and stir to combine.
- Transfer the mixture into a greased 9×13-inch baking dish and spread it evenly.
- Sprinkle the shredded cheese generously over the top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.
- Allow it to cool for a few minutes, then garnish with chopped green onions, if desired. Serve warm.
Notes
This casserole can be assembled ahead of time and stored in the fridge. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg