Cheesy Chicken Broccoli and Wild Rice Bake

• 1 cup wild rice, uncooked
• 2 cups chicken broth
• 2 cups cooked and diced chicken breast
• 2 cups fresh broccoli florets
• 1 can cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium saucepan, bring wild rice and chicken broth to a boil. Reduce heat, cover, and simmer for 45 minutes or until tender.
3. 3 In a large mixing bowl, combine cooked wild rice, chicken, broccoli, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Top with shredded cheddar cheese.
6. 6 In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the cheese.
7. 7 Bake uncovered for 20-25 minutes, or until bubbly and the top is golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Saucepan
• Oven

Variations

• Add a can of diced tomatoes for a zesty twist.
• Use a mix of cheeses like mozzarella and Swiss for a unique flavor profile.

Substitutions

• Substitute wild rice with brown rice if needed.
• Use gluten-free breadcrumbs for a gluten-free option.

Pairings

• Garlic bread
• Steamed asparagus
• Caesar salad

Nutrition

Tips

• For extra flavor, sauté the broccoli in a bit of olive oil before adding it to the casserole.
• Feel free to add diced bell peppers or mushrooms for more veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• A glass of Chardonnay pairs beautifully with this hearty dish.

FAQ