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Hearty Creamy Chicken and Wild Rice Casserole (Inspired by Southern Comfort Bakes)

A close-up of a creamy portion of chicken wild rice casserole Paula Deen recipe topped with melted cheddar and crunchy stuffing.
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Make this rich and comforting baked casserole featuring tender chicken, nutty wild rice, and a creamy sauce. It is a family favorite dinner dish.

Ingredients

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  • 1 cup uncooked wild rice blend
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 cup sliced celery
  • 8 ounces sliced mushrooms
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup sour cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups cooked, shredded chicken breast
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed butter crackers (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Cook the wild rice blend according to package directions using the chicken broth for liquid. Drain any excess liquid and set the rice aside.
  3. Melt the butter in a large skillet over medium heat. Add the chopped onion, celery, and mushrooms. Cook until the vegetables are soft, about 5 to 7 minutes.
  4. In a large bowl, combine the cooked rice, cooked vegetables, cream of chicken soup, cream of mushroom soup, sour cream, thyme, pepper, and salt. Mix well.
  5. Gently fold in the shredded cooked chicken. Pour the mixture into the prepared baking dish.
  6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole mixture.
  7. Top the cheese layer with the crushed butter crackers.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can prepare this casserole ahead of time. Cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • Shredded rotisserie chicken works well for quick preparation.

Nutrition

Find it online: https://blissbatter.com/chicken-wild-rice-casserole-paula-deen/