Make a comforting, creamy baked chicken and rice dish using pre-cooked rotisserie chicken for a simple weeknight dinner solution.
Author:ariathompson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked wild rice, prepared
2 cups shredded rotisserie chicken meat
1 cup sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup chopped yellow onion
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup chicken broth
1/2 cup milk
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup crushed butter crackers (for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the prepared wild rice, shredded rotisserie chicken, mushrooms, celery, and onion.
In a separate medium bowl, whisk together the cream of mushroom soup, chicken broth, milk, thyme, pepper, and salt until smooth. This creates your homemade creamy sauce for casserole base.
Pour the soup mixture over the rice and chicken mixture. Stir gently until all ingredients are evenly coated.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Sprinkle the crushed butter crackers over the cheese layer.
Bake for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
If you do not have cream of mushroom soup, you can make a simple roux: melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, then slowly whisk in 1 1/4 cups of chicken broth and 1/2 cup of milk until thickened. Season with salt and pepper.
For a richer flavor, use a mix of wild rice and brown rice. Cook the wild rice according to package directions before assembling.
You can substitute frozen mixed vegetables for the fresh celery and onion if you need quick dinner ideas using leftover chicken.