Description
Warm up your winter evenings with a comforting wild rice casserole that blends nutty grains, tender chicken, and earthy mushrooms all enveloped in creamy cheddar. This dish is not only a crowd-pleaser but also versatile enough for any pantry’s contents. With easy preparation steps and the ability to make ahead for gatherings, this casserole will soon become a family favorite, leaving everyone asking for seconds and even breakfast leftovers!
Ingredients
Scale
- 1 cup wild rice
- 2 cups cooked, shredded boneless chicken breast (or rotisserie)
- 1 cup fresh cremini or button mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 4 cups low-sodium chicken broth
- 1 cup sour cream (or Greek yogurt)
- 2 tbsp butter
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse wild rice under cold water; combine with chicken broth in a saucepan. Bring to boil, cover, and simmer on low for about 45 minutes until tender.
- In a skillet over medium heat, melt butter and sauté onions until translucent (about 5 minutes). Add mushrooms and garlic; cook until golden brown.
- In a large bowl, mix cooked wild rice, sautéed vegetables, shredded chicken, sour cream, and half of the cheddar cheese.
- Transfer mixture to a greased casserole dish; top with remaining cheddar cheese.
- Bake uncovered for 25-30 minutes until bubbly. Let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1/6 of the casserole (approximately 210g)
- Calories: 330
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg