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Creamy Chicken and Wild Rice Casserole (Paula Deen Style)

A close-up serving of creamy chicken wild rice casserole paula deen style, topped with melted cheddar and croutons.
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Make this rich and savory baked chicken and wild rice casserole. This recipe delivers the classic comfort food flavor you expect from a Southern favorite.

Ingredients

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  • 1 cup uncooked wild rice blend
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 cup sliced celery
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup mayonnaise
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups cooked, shredded chicken breast
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed butter crackers (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the wild rice according to package directions using the chicken broth instead of water for added flavor. Drain any excess liquid and set the rice aside.
  3. In a large skillet over medium heat, melt the butter. Add the chopped onion and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  4. In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, cream of mushroom soup, cream of chicken soup, mayonnaise, thyme, pepper, and salt. Mix well.
  5. Fold in the shredded cooked chicken until everything is evenly coated.
  6. Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
  7. Sprinkle the crushed butter crackers over the cheese layer.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  9. Let the casserole rest for 5 minutes before you serve it.

Notes

  • You can use leftover rotisserie chicken to save time on cooking the chicken.
  • For a richer flavor, substitute half of the mayonnaise with sour cream.
  • Prepare this hearty dinner casserole ahead of time; cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingzenith.com/chicken-wild-rice-casserole-paula-deen/