Creamy Chicken Broccoli Wild Rice Casserole

• 1 cup wild rice
• 2 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cooked and cubed
• 3 cups fresh broccoli florets
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup crushed cornflakes
• 1/4 cup melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook wild rice in chicken broth according to package instructions.
3. 3 In a large bowl, mix cooked wild rice, chicken, broccoli, cream of chicken soup, sour cream, 1/2 cup cheese, milk, black pepper, and garlic powder.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Combine crushed cornflakes with melted butter and sprinkle over the top of the casserole.
6. 6 Bake for 30 minutes or until bubbly and top is golden brown.
7. 7 Top with remaining cheese and bake an additional 5 minutes until cheese is melted.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add diced red bell peppers for a pop of color and sweetness.
• Substitute wild rice with brown rice if preferred.

Substitutions

• Use Greek yogurt instead of sour cream for a tangier flavor.
• Substitute cream of chicken soup with a mix of flour and milk for a homemade alternative.

Pairings

• Crisp white wine or a sparkling cider complements this dish nicely.
• A simple fruit salad offers a refreshing contrast.

Nutrition

Tips

• Use leftover cooked chicken to save time.
• For extra flavor, sauté broccoli in a bit of olive oil before adding to the casserole.

Storage

Store 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 45 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with garlic bread for a hearty meal.

FAQ