Ingredients for Wild Rice Chicken Casserole
- 1 cup wild rice blend
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup dry white wine
- 1 teaspoon curry powder
- 2 cups cooked chicken
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How to Make Wild Rice Chicken Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 cup of wild rice blend according to package directions. Set aside.
- While rice cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped celery and cook until softened, about 5-7 minutes.
- Stir in 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup sour cream, 1/4 cup dry white wine (optional), and 1 teaspoon curry powder. Mix well.
- Add 2 cups cooked chicken, shredded or diced, and the cooked wild rice to the soup mixture. Stir to combine.
- Pour the mixture into a greased 2-quart casserole dish or a 12x7x2 inch baking dish.
- Bake uncovered for 35-40 minutes, or until heated through and bubbly.
- Let stand for 5-10 minutes before serving. Stir gently before serving to redistribute the ingredients.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
13g
Fat
27g
Carbs
2g
