Creamy Chicken and Wild Rice Bake
A comforting dish made with tender chicken, wholesome wild rice, and creamy soup, perfect for busy weeknights or family gatherings.
Ingredients
Main ingredients
- 1 cup wild rice, uncooked Use a mix of wild rice for added flavor.
- 2 cups cooked chicken, shredded Rotisserie chicken works well.
- 2 cans cream of chicken soup (10.5 oz each) You can use low-fat versions if desired.
- 1 cup chicken broth Low-sodium broth is preferable.
- 1 cup celery, chopped
- 1/2 cup almonds, slivered Feel free to substitute with other nuts.
- 1 cup cheddar cheese, shredded For a sharper flavor, use aged cheddar.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, cook wild rice according to the package instructions for about 45 minutes. Once cooked, set aside.
- In a large mixing bowl, combine the cooked wild rice, shredded chicken, cream of chicken soup, chicken broth, chopped celery, and slivered almonds. Stir until all the ingredients are evenly mixed.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese generously over the top of the mixture in the baking dish.
Baking
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For extra flavor, consider adding herbs like thyme or rosemary to the mixture before baking. Feel free to switch out the almonds for other nuts or seeds. For a healthier twist, add additional vegetables such as peas, carrots, or bell peppers.