Ingredients
Rice and Vegetables
- 6 ounces wild rice mixture (1 package)
- 1 small onion, diced
- 6 ounces brown mushrooms or cremini, sliced
Chicken and Seasonings
- 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
Other Ingredients
- 1 can condensed cream of mushroom soup
- ⅓ cup sour cream
- 2 tablespoons chicken broth
- 1 cup shredded cheddar cheese, divided
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and line a 9×13 inch baking dish with heavy duty foil for easy cleanup.
- Sauté Onion and Mushrooms: In a saucepan over medium heat, cook the diced onion and sliced mushrooms until they are slightly softened, enhancing their flavors and texture.
- Cook Wild Rice: Add the wild rice mixture to the saucepan along with the amount of water indicated on the package. Cook according to package instructions until rice is tender and fluffy.
- Brown Chicken: While the rice cooks, season cubed chicken breasts with dried basil, dried thyme, salt, and black pepper. Heat olive oil in a skillet over medium heat and brown the chicken on all sides until it is almost cooked through.
- Mix Casserole Ingredients: In a large bowl, combine the cooked wild rice, sautéed mushrooms and onions, browned chicken, condensed cream of mushroom soup, sour cream, chicken broth, and half of the shredded cheddar cheese. Mix well to combine all ingredients evenly.
- Assemble and Bake: Spread the mixture evenly into the prepared baking dish. Cover tightly with heavy duty foil and bake in the preheated oven for 20 minutes.
- Top with Cheese and Finish Baking: Remove the foil carefully, sprinkle the remaining shredded cheddar cheese on top, and bake uncovered for an additional 5-7 minutes until bubbly and the cheese is melted and golden.
- Rest and Serve: Allow the casserole to rest for 10 minutes before serving. This helps set the casserole and enhances flavors.
Notes
- You can substitute cream of mushroom soup with cream of chicken soup for a different flavor profile.
- If you prefer, use fresh herbs instead of dried basil and thyme for a brighter herb taste.
- For a gluten-free version, ensure the wild rice mixture and soup are gluten-free certified.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To add veggies, consider mixing in chopped spinach or peas before baking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
