Creamy Chicken and Wild Rice Casserole

• 1 1/2 cups wild rice blend
• 3 cups chicken broth
• 2 cups cooked and shredded chicken
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 cup crushed potato chips
• 2 tablespoons melted butter
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium pot, cook wild rice in chicken broth according to package instructions.
3. 3 In a large bowl, mix shredded chicken, cream of mushroom soup, sour cream, peas, and thyme.
4. 4 Stir in cooked wild rice and season with salt and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Sprinkle with cheddar cheese.
7. 7 In a small bowl, mix crushed potato chips with melted butter and sprinkle over the top.
8. 8 Bake uncovered for 30 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Baking sheet (optional)

Variations

• Add sautéed mushrooms for extra depth.
• Substitute turkey for a lighter option.

Substitutions

• Use cooked wild rice from a bag to save time.
• Replace cream of mushroom soup with cream of chicken for a different flavor profile.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For extra flavor, sauté diced onions and garlic in olive oil before mixing with chicken.
• This casserole can be assembled ahead of time and refrigerated until ready to bake.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake as instructed.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm crusty bread.

FAQ