Creamy Mushroom and Chicken Wild Rice Bake

• 1 1/2 cups wild rice blend
• 4 cups chicken broth
• 8 oz white button mushrooms, sliced
• 1 lb boneless, skinless chicken breasts, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium pot, combine wild rice and chicken broth. Bring to a boil, then reduce heat and simmer covered for 45 minutes.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until softened.
4. 4 Add mushrooms and cook until they release their moisture and begin to brown.
5. 5 Add chicken to the skillet, seasoning with salt, pepper, and thyme. Cook until chicken is no longer pink.
6. 6 In a large bowl, mix the cooked wild rice, chicken mixture, cream of mushroom soup, and milk until well combined.
7. 7 Transfer mixture to a greased 9x13 inch baking dish. Top with shredded cheddar cheese.
8. 8 Bake uncovered for 20-25 minutes, or until bubbly and cheese is melted.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Medium pot

Variations

• Substitute chicken with turkey for a leaner option.
• Add roasted red peppers for a pop of color and sweetness.

Substitutions

• Use vegetable broth and omit chicken for a vegetarian version.
• Substitute cream of mushroom soup with a mix of sautéed mushrooms and cream for a homemade touch.

Pairings

• Perfect alongside roasted vegetables or garlic bread.
• A simple side of steamed broccoli complements the flavors well.

Nutrition

Tips

• For extra flavor, sauté the mushrooms and onions in butter instead of olive oil.
• This bake tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge 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 fridge and reheat covered in a 350°F oven until hot.

Serving Suggestions

• Serve with a crisp green salad or some warm crusty bread.
• Pairs well with a glass of Chardonnay.

FAQ