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- 2 cups wild rice - 4 cups chicken broth - 1 lb boneless, skinless chicken breasts, diced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup mushrooms, sliced - 1 cup frozen peas - 1 cup whole milk - 1/2 cup Greek yogurt - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh parsley, chopped for garnish

Chicken and Wild Rice Casserole

Dive into comfort food bliss with this Flavorful Chicken and Wild Rice Casserole recipe! This easy-to-follow dish combines tender chicken, nutty wild rice, and creamy goodness for a meal your family will adore. Perfect for busy nights or special gatherings, this recipe offers tips for customization and delicious variations. Click through to explore the complete instructions and start creating your cozy kitchen masterpiece today!
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Ingredients
  

2 cups wild rice, rinsed and drained

4 cups chicken broth

1 lb boneless, skinless chicken breasts, diced

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, sliced (button or cremini)

1 cup frozen peas

1 cup whole milk

1/2 cup Greek yogurt

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup shredded cheddar cheese

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot, combine the rinsed wild rice and chicken broth, bringing them to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender and the broth is absorbed.

      While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

        Add sliced mushrooms to the skillet and cook for an additional 5 minutes. Season with thyme, rosemary, salt, and pepper, stirring well to combine.

          Once cooked, add the diced chicken to the skillet and cook until just browned on all sides, about 5-7 minutes. The chicken will finish cooking in the oven.

            In a mixing bowl, combine the cooked rice, sautéed chicken and mushroom mixture, frozen peas, whole milk, and Greek yogurt. Stir until everything is well combined.

              Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly. Top with shredded cheddar cheese.

                Cover the baking dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Once baked, let the casserole cool for a few minutes before serving. Garnish with fresh chopped parsley.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6

                      - Presentation Tips: Serve the casserole family-style in the baking dish or dish individual portions onto plates. Add a sprinkle of fresh parsley on each serving for a pop of color.