Creamy Baked Chicken and Wild Rice Casserole
Equipment
- 9x13 Baking Dish
- Mixing Bowl
- Knife
Ingredients
- 1 cup uncooked wild rice
- 1.5 pounds boneless skinless chicken thighs
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x13 baking dish.
- Rinse the wild rice under cold water, then spread it evenly across the bottom of the prepared dish.
- Scatter the diced onion, sliced carrots, and diced celery over the rice.
- In a bowl, whisk together the cream of chicken soup, chicken broth, dried thyme, salt, and pepper until smooth.
- Pour the soup mixture over the vegetables and rice in the dish.
- Nestle the chicken thighs into the mixture, pressing them down slightly so they are mostly covered.
- Cover the dish tightly with foil and bake for 60 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for 15 more minutes until the cheese melts and the rice is tender.
Notes
If the rice still feels firm after the first hour, add a splash more broth before sprinkling on the cheese. Leftovers reheat well in a covered dish at 350 degrees with a little extra broth to keep the texture creamy. You can swap the chicken thighs for breasts if preferred, but check them a bit earlier to avoid drying out.
Course: Main Course
Cuisine: American
Equipment: 9x13 Baking Dish, Mixing Bowl, Knife
Cuisine: American
Equipment: 9x13 Baking Dish, Mixing Bowl, Knife