Creamy Chicken Wild Rice Casserole
Creamy, comforting, and so easy to throw together.
When you’re looking to throw dinner together on an average weeknight, you’re generally not looking for something terribly innovative or highfalutin, but rather something that’s easy, comforting, and reliably well-received. That’s exactly the kind of dish this Creamy Chicken Wild Rice Casserole is. It’s not going to win any prizes for ingenuity, but it’s a comforting bake that everyone at the table is always happy about. It’s classic, it’s creamy, and it’s tasty comfort food done right.
This is one of those bakes that uses cream of ‘whatever’ soup to make your life easier, in this case cream of chicken (though mushroom or celery would certainly work just as well). It also happens to be a great way to use up leftover chicken – rotisserie or otherwise – and uses a box of wild rice that is easy to keep on hand in the pantry. In other words, it’s just the kind of thing you can throw together when you haven’t given any forethought to what to make for dinner.
But the main draw here isn’t only that it’s easy to throw together, it’s also that it’s a delicious meal that’s sure to please the whole family.
Creamy Chicken Wild Rice Casserole
Ingredients
- 1 box long grain and wild rice mix
- 1 tablespoon butter
- 1/2 white onion, diced
- 2 stalks celery, diced
- 1 (10.5 oz) can cream of chicken soup
- 2 cups chicken, cooked and cubed
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 cup cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 350°F and grease a 9x9-inch baking dish.
- Cook rice according to package directions.
- In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- Transfer rice, celery, and onion to a large bowl. Add chicken soup, cooked chicken, sour cream, cream, and garlic powder. Season with salt and pepper.
- Transfer mixture to prepared baking dish and top with cheese. Bake until bubbly and top is golden brown, 25-30 minutes. Enjoy!
Recipe adapted from Lauren's Latest.