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Creamy Chicken and Wild Rice Casserole

  4-5 cups cooked long grain and wild rice (that's about 8 oz, or 1 to 1.25 cups of uncooked rice)
  2 tablespoons butter (or use olive oil)
  1 medium onion chopped
  2 celery stalks chopped
  1 can cream of chicken soup (or use cream of mushroom)
  ½ cup sour cream
  ⅓ cup chicken broth
  1 teaspoon dry basil or oregano (or a combination of both)
  Salt & pepper to taste
  2 cups cooked chicken breast cubed or shredded
  ⅓ cup parmesan cheese (freshly grated is best! But use what you have)
  1 tablespoon dry parsley
1

Preheat oven to 350 degrees. Spray or brush an 8x8 inch baking dish with olive oil.

2

Melt the butter in a large skillet and sauté the diced onion and celery for about 5 minutes, or until they soften.

3

Add the cream of chicken soup, sour cream, chicken broth, and dry basil and/or oregano. Stir well.

4

Add the cooked rice and chicken and stir until well combined. Taste carefully (it might be hot!) and season with salt and pepper, if desired. Mix again.

5

Pour mixture into your prepared 8x8 baking dish. Sprinkle with parmesan cheese and dry parsley.

6

Bake uncovered for about 30-35 minutes, or until golden brown and bubbly. Allow to rest 5 minutes. Serve warm and enjoy!