Chicken and wild rice casserole is probably my favorite meal to make these days. It’s hearty, creamy, and warm. A perfect winter dinner. It is also really, really simple to make.
I originally wasn’t going to post about it, but a few people had asked me what I was eating so I felt the need to share with all of you. Because, really is that good! I unfortunately do not have a photo of the process or the final product, but merely an Instagram (@passionandgiggles) photo of my leftovers (GASP! I know, I know. Please forgive me :)?) I will be the first to tell you that I don’t get terribly excited about leftovers, but this meal re-heats well. Like, just-as-delicious-as-if-it-was-fresh-out-of-the-oven well.
This recipe was inspired by Better Homes and Gardens.
Chicken and Wild Rice Casserole
Ingredients:
1 6 ounce package long grain and wild rice mix
1/2 tablespoon of unsalted butter
1 cup of mushrooms
1 cup of broccoli (I used frozen)
1 10 1/2 ounce can cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth
1/2 teaspoon dried basil
2 cups shredded cooked chicken
1/3 cup finely shredded Parmesan cheese
Directions:
- Prepare rice mix according to package directions.
- Preheat oven to 350 degrees F. In a medium skillet, saute mushrooms in 1/2 tbsp of butter. Remove mushrooms from skillet. Using the same skillet, slightly cook the broccoli on a low heat. (I cooked it til it was all bright green and didn’t look frozen anymore)
- In a separate bowl, stir in the soup, sour cream, chicken broth, and basil until combined. Then, stir in cooked rice, chicken, broccoli and mushrooms.
- Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese.
- Bake, uncovered, about 35 minutes or until heated through.
- Scoop big spoonfuls into bowls and enjoy!
I hope you all enjoy this meal as much as I do. I think I may even make it for dinner tonight!