Description
A comforting casserole blending wild rice, shredded chicken, and creamy soups, perfect for gatherings.
Ingredients
Scale
- 2 cups cooked wild rice
- 2 cups cooked chicken, shredded
- 1 cup chopped onion
- 1 cup chopped celery
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup frozen peas
- 1/2 cup sliced almonds (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked wild rice, shredded chicken, chopped onion, and celery in a large mixing bowl.
- Add in the cream of mushroom soup, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix well.
- Stir in the frozen peas and half of the cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
- Sprinkle the remaining cheddar cheese on top and add sliced almonds if desired.
- Bake in the oven for 30-35 minutes until hot and bubbly.
- Let cool slightly before serving.
Notes
For added depth, sauté onions and celery before mixing. You can customize with different veggies or cheeses to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg