Chicken Wild Rice Casserole

Ingredients

• 1 cup wild rice (uncooked)

• 2 cups cooked chicken, shredded or diced

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup mushrooms, sliced (optional)

• 1 cup celery, diced

• 1½ cups chicken broth

• 1 cup milk (whole or 2%)

• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)

• 1 cup shredded cheddar or Swiss cheese

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Optional: chopped fresh parsley for garnish

• Optional topping: French fried onions or extra shredded cheese

Instructions

1. Cook wild rice: Prepare wild rice according to package instructions. Drain any excess water.

2. Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

3. Cook veggies: In a large skillet, melt butter over medium heat. Sauté onion, garlic, celery, and mushrooms until tender (about 5 minutes).

4. Make sauce: Sprinkle flour over the veggies and stir well. Gradually whisk in chicken broth and milk, cooking until sauce thickens, about 3–5 minutes.

5. Combine casserole: In a large bowl, mix cooked wild rice, cooked chicken, veggie sauce, cream of mushroom soup, dried thyme, salt, and pepper.

6. Assemble: Pour mixture into the prepared baking dish. Top with shredded cheese and French fried onions if using.

7. Bake: Bake uncovered for 30–35 minutes, until bubbly and golden on top.

8. Serve: Garnish with fresh parsley if desired and serve warm.