Description
A comforting and quick dinner option featuring tender chicken, wild rice, and a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked wild rice
- 2 cups cooked chicken, shredded
- 1 cup cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked wild rice, shredded chicken, cream of mushroom soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until heated through and cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to substitute the chicken with turkey for a post-holiday meal.
- For a healthier version, use low-fat cream of mushroom soup.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg