Imagine a dish that combines the heartwarming comfort of home-cooked goodness with minimal effort and maximum flavor. This Easy Chicken and Wild Rice Casserole is your ticket to a delicious meal that looks like you spent hours in the kitchen, but actually comes together in just 50 minutes! Perfect for busy weeknights, family gatherings, or when you're craving a satisfying meal that will have everyone asking for seconds, this casserole is about to become your new go-to recipe.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup wild rice
- 2 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen peas
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your casserole will cook evenly and thoroughly.
- In a medium saucepan, combine 1 cup of wild rice and 2 cups of chicken broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 40 minutes or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- While the rice is cooking, prepare the other ingredients. In a large mixing bowl, combine 1 cup of shredded cooked chicken, 1 cup of cream of mushroom soup, 1 cup of frozen peas, 1 teaspoon of onion powder, and salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Once the wild rice is cooked, remove it from heat and let it cool slightly. Then, add the cooked wild rice to the mixing bowl with the chicken mixture. Stir until everything is well combined.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly. This will help ensure that the casserole cooks uniformly.
- Cover the baking dish with aluminum foil to prevent the casserole from drying out while it bakes.
- Bake in the preheated oven for 25 minutes. This allows the flavors to meld and the casserole to heat through.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is slightly golden and bubbly.
- Once done, remove the casserole from the oven and let it sit for about 5 minutes before serving. This will help it set and make it easier to serve.
- Serve warm and enjoy your delicious Easy Chicken and Wild Rice Casserole with your favorite side salad or bread.
Tips
- Use rotisserie chicken for an even quicker prep time and added flavor.
- For extra richness, substitute half the chicken broth with heavy cream.
- Add some shredded cheese on top during the last 15 minutes of baking for a golden, crispy finish.
- Make sure to let the casserole rest for 5 minutes after baking to allow it to set and make serving easier.
- This dish can be prepared ahead of time and refrigerated - just add an extra 10-15 minutes to the baking time if cooking from cold.
- For a gluten-free version, use a gluten-free cream of mushroom soup.
- Experiment with different vegetables like carrots or mushrooms to customize the recipe to your liking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 16g
Protein: 11g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 25mg
