Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole

from spendwithpennies.com
70 min

Chicken & wild rice casserole is a creamy & cheesy casserole that everyone loves.

Ingredients

  • 6 ounces wild rice mixture (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 )

Directions

  1. 1

    Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.

  2. 2

    Cook onion and mushrooms in a saucepan over medium heat until slightly softened.

  3. 3

    Add rice to the saucepan along with the water required on the package and cook according to package directions.

  4. 4

    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.

  5. 5

    Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.

  6. 6

    Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.

  7. 7

    Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.

  8. 8

    Rest 10 minutes before serving.