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Creamy Garlic Chicken Wild Rice Casserole

A close-up of a white bowl filled with creamy garlic chicken wild rice casserole, topped with crispy fried onions.
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This recipe delivers a satisfying, homemade comfort food casserole featuring tender chicken, hearty wild rice, and a rich, savory garlic cream sauce, perfect for a family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry wild rice blend, cooked according to package directions (yields about 2 cups cooked)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup French fried onions, divided (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the wild rice blend according to package directions. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  4. In the same skillet, add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, dried thyme, salt, and pepper until smooth.
  6. Stir in the cooked wild rice, cooked chicken, and shredded cheddar cheese into the soup mixture until everything is combined.
  7. Pour the mixture into the prepared baking dish.
  8. Bake for 20 minutes.
  9. Remove the casserole from the oven and sprinkle the top evenly with half of the French fried onions.
  10. Return to the oven and bake for an additional 5 to 10 minutes, or until the casserole is bubbly and the topping is lightly golden brown.
  11. Let the casserole rest for 5 minutes before serving. Top with the remaining French fried onions.

Notes

  • For a make-ahead option, assemble the entire casserole (steps 1 through 6) but do not bake. Cover tightly and refrigerate for up to 24 hours. Add 10 to 15 minutes to the initial covered baking time if baking directly from the refrigerator.
  • You can substitute the French fried onions with 1/2 cup of panko breadcrumbs mixed with 1 tablespoon of melted butter for a different topping texture.
  • If you prefer a stronger garlic flavor, add one more clove of fresh garlic when sautéing the onions.

Nutrition

Find it online: https://blissbatter.com/creamy-garlic-chicken-wild-rice-casserole/