Chicken and Wild Rice Casserole
Chicken & wild rice casserole is a creamy & cheesy casserole that everyone loves.
Foto: Spend With PenniesIngredients
- 6 ounces wild rice blend (1 package)
- 1 small onion (diced)
- 6 ounces brown mushrooms (or cremini, sliced)
- 1 pound boneless skinless chicken breasts (cubed)
- 1 tablespoon olive oil
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme leaves
- salt and black pepper (to taste )
- 1 can condensed cream of mushroom soup
- ⅓ cup sour cream
- 2 tablespoons chicken broth
- 1 cup shredded cheddar cheese (divided )
Steps
Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.
Cook onion and mushrooms in a saucepan over medium heat until slightly softened.
Add rice to the saucepan along with the water required on the package and cook according to package directions.
While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
Rest 10 minutes before serving.
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