Description
This creamy Chicken Wild Rice Bake is your new best friend for using up that leftover chicken! It’s super easy, comforting, and packed with flavor.
Ingredients
- 2 cups diced onions
- 1 cup diced celery
- 1 tbsp minced garlic
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 tbsp chopped fresh parsley
- 1 tsp salt and pepper mix
- 1 cup sour cream
- 1 cup milk
- 6 cups cooked wild rice
- 2 lbs cooked, diced chicken
- 5 oz shredded Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat a small amount of oil over medium heat. Add onions and celery and cook for about 5 minutes, until softened.
- Add minced garlic and cook for 1 minute more.
- Remove from heat. Stir in cream of chicken soup, cream of mushroom soup, parsley, salt and pepper mix, sour cream, and milk until well combined.
- In a large bowl, combine cooked wild rice and diced chicken. Pour the soup mixture over and mix until evenly coated.
- Transfer to a greased casserole dish. Spread evenly and top with shredded Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove cover and bake an additional 10–15 minutes, until the top is golden and bubbly.
Notes
Serving suggestion: Serve warm with a side salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Oven
- Cuisine: American