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There’s nothing like a warm, hearty dish to bring comfort at the end of a busy day. This Chicken Wild Rice Casserole is a Midwest classic. It’s perfect for those chilly evenings when you need a bit more than quick takeout, and you deserve a homemade touch. This recipe has been a staple in my family for generations, and I love the way it brings everyone around the table. Plus, it’s one of those wonderful dishes that you can prep ahead of time, making weeknight dinners a breeze!
This casserole pairs perfectly with a simple green salad dressed with a light vinaigrette, adding a fresh contrast to the creamy richness of the dish. Some crusty bread or a warm roll is also a great addition to soak up every last bit of the delicious sauce. If you want to make it a complete meal, a side of roasted Brussels sprouts or honey-glazed carrots would complement the flavors beautifully.
Ingredients
1 cup wild rice, rinsed
2 cups chicken broth
1 lb boneless, skinless chicken breasts, cooked and shredded
1 small onion, chopped
2 stalks celery, chopped
1 cup sliced mushrooms
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
2 cups chicken broth
1 lb boneless, skinless chicken breasts, cooked and shredded
1 small onion, chopped
2 stalks celery, chopped
1 cup sliced mushrooms
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
