A hearty and flavorful casserole that combines the nutty goodness of wild rice with tender poultry.

This is Midwest-inspired classic, exudes comfort with its hearty blend of flavors and textures. Tender chicken (or turkey), earthy wild rice, and aromatic herbs meld seamlessly in a creamy embrace. Onions and celery create a savory foundation, while mushrooms contribute an earthy depth. Baked to golden perfection, the casserole emerges with a satisfying combination of chewy rice, succulent poultry, and a creamy sauce. A medley of thyme, rosemary, and sage elevates the dish, invoking warmth and nostalgia. This one-pan wonder, crowned with a crispy top, offers a soul-soothing culinary journey, embodying the heartwarming essence of home-cooked goodness. This is a great use for leftover Thanksgiving turkey.
Ingredients
- 2 cups cooked wild rice
- 2 cups cooked chicken (or turkey)
- 1 8-ounce can diced water chestnuts
- Salt and black pepper, to taste
- 1 onion, finely chopped
- 1 cup celery, finely chopped
- 1/4 cup green peppers, finely chopped (optional)
- 1/2 cup chopped mushrooms (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1 can 10 3/4-ounce condensed cream of mushroom soup
- 1/4 cup milk
- 1 1/2 cup light mayonnaise
- 1/2 cup – 1 cup cheese of choice (optional)
- Chopped fresh parsley, for garnish (optional)
- Crumbled cooked bacon, for garnish (optional)
Directions
- Preheat Oven to 325 degrees F.
- Combine Ingredients:
- In 9 x 13-inch casserole dish, combine and mix all ingredients.
- Bake Covered:
- Bake casserole in preheated oven for 1 hour, uncover and sprinkle with cheese (optional) for last 10 minutes.
- Serve:
- Serve the wild rice chicken with a sprinkle of bacon and or fresh parsley on top.
This recipe offers a wholesome and comforting meal, perfect for a cozy dinner. The combination of wild rice and savory chicken creates a satisfying dish with a delightful blend of textures and flavors.
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