Easy Chicken and Wild Rice Casserole Recipe
Servings: 6 servings
Calories: 450kcal
Creamy and flavorful, Easy Chicken and Wild Rice Casserole is full of tender chicken, cheese, water chestnuts, and a blend of seasoned white and wild rice.
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Ingredients
- 2 cups chicken cooked and cubed
- 6 oz long grain and wild rice box
- 3 tablespoon unsalted butter divided
- 1 medium sweet onion chopped
- 2 celery ribs chopped
- 8 oz water chestnuts drained and sliced
- 2-½ cups sharp cheddar cheese grated
- 10.5 oz cream of mushroom soup; you can substitute cream of celery or cream of chicken soup can
- 8 oz sour cream container
- ½ cup milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the rice according to the package directions and set aside.
- Add 2 tablespoon butter to a large skillet over medium heat. When the butter is melted, add the onions and celery. Cook for about 10 minutes or until the vegetables are soft and tender.
- Add the water chestnuts, rice, chicken, 2-½ cups cheese, mushroom soup, sour cream, milk, kosher salt and pepper and mix to combine.
- Coat a 9x13 baking dish with non-stick cooking spray and add the chicken and rice mixture.
- Melt remaining 1 tablespoon butter and mix with the panko crumbs. Sprinkle evenly over the casserole and bake for 35-40 minutes or until the casserole is bubbling and the breadcrumbs are brown and toasty.
- Remove from the oven, let sit for 5-10 minutes and serve.
Notes
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Nutrition
Calories: 450kcal | Carbohydrates: 25g | Protein: 29g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 133mg | Sodium: 573mg | Potassium: 370mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1750IU | Vitamin C: 4.1mg | Calcium: 660mg | Iron: 1.4mg
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