Ingredients
– 2 cups cooked chicken, shredded or diced
– 4 cups cooked wild rice (or any available wild rice blend)
– 1 can (10.5 oz) condensed cream of chicken soup
– 2 chopped celery stalks
– ½ diced onion
– ½ cup sour cream
– ¾ cup chicken stock
– 1 teaspoon minced garlic
– ¼ cup shredded parmesan cheese
– ½ teaspoon salt
– ¼ teaspoon pepper
Instructions
1-First, preheat your oven to 350 degrees F (175 degrees C) and get your ingredients ready.
2-Begin by sautéing the celery, onion, and garlic in a frying pan with a bit of salt and pepper until they’re soft and fragrant, which takes just a few minutes.
3-Next, in a large bowl, mix the cooked chicken, cream of chicken soup, sour cream, chicken stock, and the sautéed vegetables together thoroughly.
4-Gradually stir in the cooked wild rice to make sure everything blends well, creating that creamy base we love.
5-Then, transfer the mixture to a greased 9×11 inch baking dish, smooth it out evenly, and sprinkle the parmesan cheese on top.
6-Bake it uncovered for 30 to 40 minutes until the top is golden brown, and let it rest for 5 minutes before serving to let the flavors settle.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use a wild rice blend to reduce cost and add variety.
🧀 Bake uncovered for a deliciously browned cheese crust.
⏰ Allow resting time after baking to let flavors develop fully.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 128 mg
- Fat: 9 grams
- Saturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 62 grams
- Fiber: 5 grams
- Protein: 19 grams
- Cholesterol: 31 mg