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Creamy Chicken and Wild Rice Casserole

Yields4 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

If you're craving hearty, filling, delicious comfort-food, you're going to LOVE this easy chicken and wild rice casserole. It's a super kid-friendly dinner that the whole family loves, and a great way to use up leftover chicken and leftover rice!

  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!

Nutrition Facts

Servings 0

Amount Per Serving
Calories 550
% Daily Value *
Total Fat 22g34%

Saturated Fat 11g56%
Trans Fat 1g
Cholesterol 103mg35%
Sodium 1030mg43%
Potassium 354mg11%
Total Carbohydrate 53g18%

Dietary Fiber 1g4%
Sugars 2g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.