Trust us, this is a dinner you won’t want to miss!
We’ve talked before about how much we like chicken and wild rice as a pairing – there’s just something about the flavor and texture of the rice that we can’t get enough of – but we decided we wanted to switch things up instead of having the same old soup. Don’t get us wrong, we love the warm and bubbly soup, but what we did this time was definitely something to write home about; we turned the classic recipe into a hearty casserole!
While it might seem impossible to improve upon the traditional dish, this casserole is thick and creamy, with the tasty crispy addition of herbed stuffing that we put on top and baked to golden perfection. With a healthy helping of cheese and tons of flavor to boot, this is the best dinner to make on a cold day – we know we look forward to making it all week! Trust us, while we’ll always love chicken and wild rice soup, this casserole is not to be missed…it’ll win you over in the first bite!
Chicken and Wild Rice Casserole
- 4 boneless, skinless chicken breasts, cooked and shredded
- 1 (10.75 oz.) can cream of chicken soup
- 1 (6 oz.) package wild rice with seasoning packet
- 3 cups herb-seasoned stuffing mix
- 2 cups monterey jack cheese, grated, divided
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup low-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
- Cook rice with seasoning packet according to packaging directions, then place in a large bowl.
- Stir in chicken, chicken soup, chicken broth, garlic powder, onion powder and paprika, and season with salt and pepper, if desired.
- Pour half of chicken mixture into greased baking dish and sprinkle 1 cup cheese on top. Pour remaining chicken mixture over the cheese, then top with remaining cheese.
- In a separate bowl, pour melted butter over herb stuffing and stir together, then spread stuffing over baking dish.
- Place in oven and bake for 30 minutes, or until stuffing is golden brown.
- Remove from oven and let cool 5 minutes before serving.
Recipe adapted from Garnish and Glaze