Delight family and friends with this heart-warming casserole, bursting with warm Southern flavor.
Chicken and Wild Rice Casserole
2014-08-20 09:15:19
Serves 10
Ingredients
- 1⁄4 cup butter
- 2 (8-ounce) containers sliced baby portobello mushrooms
- 4 cups chopped yellow onion
- 2 cups chopped celery
- 1 tablespoon minced garlic
- 6 cups cooked brown and wild rice*
- 4 cups chopped cooked chicken
- 1 (16-ounce) container sour cream
- 1 (10.75-ounce) can cream of chicken soup
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons dry sherry
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees. Spray a 13x9- inch baking dish with nonstick cooking spray.
- In a large Dutch oven, heat butter over medium heat until butter is melted. Add mushrooms, onion, celery, and garlic; cook for 20 minutes, stirring occasionally.
- In a large bowl, combine rice, chicken, vegetable mixture, sour cream, soup, thyme, rosemary, sherry, garlic powder, salt, and pepper, stirring to combine well. Spoon rice mixture into prepared pan.
- Bake for 40 to 45 minutes, until hot and bubbly. As an optional topping, combine 1 cup panko, 2 tablespoons olive oil, and 1 tablespoon parsley flakes. Sprinkle on top during last 10 minutes of cooking time.
Notes
- *For testing purposes, we used Rice Select Royal Blend Whole Grain Texmati Brown and Wild Rice.
- MAKE-AHEAD: Lightly grease a 3-quart freezer-safe baking dish with non- stick cooking spray. Follow steps 2 and 3. Cover dish with heavy-duty aluminum foil, and freeze.
- Reheating Instructions: Preheat oven to 300°. Bake, still covered in foil, for 2 hours. Increase oven temperature to 350°, remove foil, and bake for 45 to 55 minutes or until hot and bubbly.
Adapted from Southern Lady, September 2014
Adapted from Southern Lady, September 2014
Southern Lady Magazine https://www.southernladymagazine.com/
