Every home cook needs a deliciously cozy casserole recipe and this Chicken and Wild Rice Casserole takes the prize!
A combination of wild rice, mushrooms, and chicken is baked in a quick, creamy, cheesy sauce for a dish everyone will love!
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 :
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.
