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
- 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
Instructions
- Preheat oven to 350°F and lightly grease a 9x9-inch baking dish. Set aside.
- Cook the rice according to the package directions, then set aside.
- In a large skillet over medium heat, melt the butter. Add the diced onion and celery and cook until softened, about 5 minutes.
- In a large bowl, combine the cooked rice, sautéed vegetables, cream of chicken soup, cubed chicken, sour cream, heavy cream, and garlic powder. Season with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the grated cheddar cheese over the top.
- Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top. Let rest for a few minutes before serving.
Notes
You can use rotisserie chicken for convenience. Add a sprinkle of crushed crackers or breadcrumbs on top before baking for extra crunch.
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