Chicken Wild Rice Casserole
This Chicken Wild Rice Casserole combines shredded chicken, seasoned wild rice, mushrooms, celery, and onion in a creamy sauce topped with buttery Ritz cracker crumbs. It is an easy, hearty casserole that makes enough to feed the whole family.
Servings: 6
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Equipment
- Measuring cups and spoons
- Knife and cutting board
- 9 x 13 casserole pan
- Nonstick spray
- Medium Saucepan
- Large skillet
- Small Mixing Bowl
Ingredients
- 2 1/4 cups chicken stock
- 1 6 oz box flavored long grain and wild rice mix
- 1 tablespoon olive oil
- 1 medium onion diced
- 8 oz sliced baby Bella mushrooms
- 2 celery stalks diced
- 3 cups cooked shredded chicken
- 1 10.5 oz can cream of chicken soup
- 1 cup milk
- 1 cup crushed Ritz crackers
- 4 tablespoons salted butter melted
Instructions
- Preheat oven to 350°F and grease a 9x13 casserole pan with nonstick spray.
- Add the chicken stock, rice mix, and seasoning packet to a medium saucepan over medium-high heat. Reduce the heat to a simmer. Cover and cook for 20 minutes.
- Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and celery. Cook until the vegetables are tender, about 3-5 minutes. Stir in the rice, chicken, cream of chicken soup, and milk. Transfer to the prepared casserole pan.
- In a small mixing bowl, combine the cracker crumbs and butter. Sprinkle the mixture over the casserole.
- Bake for 30 to 35 minutes until golden brown and bubbly.
Notes
- Cook the rice before assembling the casserole.
- Rotisserie chicken is an easy substitute for cooked shredded chicken.
- Sauté the mushrooms, onion, and celery until tender, then add them to the casserole.
- Crush the Ritz crackers before mixing them with the melted butter.
- Store leftovers in the refrigerator for 3 to 4 days.
- Freeze completely cooled leftovers for up to 3 months.
- If baking the casserole straight from the refrigerator, allow a little extra baking time.