Chicken Wild Rice Casserole
Rich and Creamy Chicken and Wild Rice Casserole is a soul charging meal that is filled with fresh veggies, wild rice, and perfectly seasoned chicken. You will want to savor each and every dreamy bite! If you are looking to shake up your ordinary chicken routine, this is the one!
- 1 cup wild rice, uncooked
- 4 cups chicken broth
- 1 tablespoon olive oil
- 3 - 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
- 2 cans (10.5 ounce each) cream of chicken soup
- 8 ounces sour cream
- 1 cup colby cheese, shredded
In a saucepan over medium-high heat, add chicken broth and bring to a boil.
Add rice to the broth, reduce heat to low and simmer for 60 minutes. Remove from heat, fluff, and set aside.
In a small bowl, combine garlic powder, onion powder, salt, pepper, and cayenne pepper. Sprinkle over both sides of chicken.
Heat 1 tablespoon of olive oil in the pan, when it starts to sizzle, add the seasoned chicken.
Cook until no longer pink (165°F), remove from pan and using two forks, shred the chicken. Set aside.
In the same pan used to cook the chicken, heat 2 tablespoons of butter over medium heat.
Add chopped celery, carrots, onion, and sliced mushroom. Saute over medium heat until fragrant (about 8-10 minutes).
In a large bowl, combine cooked veggies, cream of chicken soup, sour cream, shredded chicken, and cooked rice. Transfer to greased 9x13 baking dish.
Bake uncovered for 25 minutes. Remove from oven, sprinkle cheese over the top and cook for an additional 5 minutes or until cheese is melted.