Description
A simple, forgiving, and creamy comfort food casserole made with just five main ingredients. This one-dish meal is perfect for busy weeknights and freezes well for later.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (or 2 lbs shredded rotisserie chicken)
- 1 cup dry wild rice blend (approx. 180g)
- 1 can (10.5 oz / 297g) condensed cream of mushroom soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese (approx. 115g)
Instructions
- Preheat oven to 350°F (175°C).
- Cook the wild rice according to package instructions (usually 1 cup rice to 2 cups water) until tender. Drain any excess water and set aside.
- If using raw chicken, boil in the same pot for 10-12 minutes until cooked through. Let cool slightly, then shred or chop into bite-sized pieces. If using rotisserie chicken, shred it with two forks.
- In a 9×13 inch baking dish, whisk together the cream of mushroom soup and milk until smooth.
- Add the cooked wild rice and shredded chicken to the baking dish. Stir to coat everything in the sauce.
- Sprinkle the shredded cheddar cheese on top.
- Bake for 20-25 minutes until bubbly and golden brown. For a crispy top, broil for the last 2 minutes (watch closely).
- Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
Notes
Do not skip the resting time; the casserole needs 5 minutes to set. Shredded chicken mixes better than chopped chunks. If the casserole is too dry, add a little more milk. If using pre-shredded cheese, the sauce may be slightly grainier but still tasty. This recipe is freezer-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1 cup per se
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 40
- Protein: 30
Keywords: chicken casserole, wild rice, comfort food, easy dinner, one pot meal, creamy chicken, 5 ingredient recipe, freezer friendly