Kentucky Chicken and Wild Rice Casserole
Comfort food meets Southern charm in this mouthwatering Kentucky Chicken and Wild Rice Casserole. Featuring tender chicken, a flavorful wild rice blend, and a medley of colorful mixed vegetables, this hearty dish is brought together by a creamy, cheesy sauce that’s pure indulgence. Topped with buttery, golden cracker crumbs for a delightful crunch, this casserole is baked to bubbly perfection in under an hour. Perfect for cozy family dinners or potlucks, it’s as easy to prepare as it is satisfying. With wholesome ingredients like chicken broth, sour cream, and cheddar cheese, this classic casserole will quickly become a comfort food staple in your kitchen. Don't skip the fresh parsley garnish for a pop of color and flavor!
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Ingredients
- 2 large (about 1.5 pounds) Chicken breasts
- 1 cup Wild rice blend
- 2 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cup Sour cream
- 1 can (10.5 ounces) Cream of mushroom soup
- 2 cups (shredded) Cheddar cheese
- 1.5 cups (thawed) Frozen mixed vegetables
- 1 cup (e.g., Ritz crackers) Crushed buttery crackers
- 2 tablespoons (optional, for garnish) Chopped fresh parsley
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish and set aside.
Step 2
Cook the wild rice blend: In a medium saucepan, combine 1 cup of wild rice blend, 2 cups of chicken broth, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook according to the package instructions (typically 40-45 minutes) until the rice is tender. Drain any excess liquid if necessary and set aside.
Step 3
While the rice cooks, season the chicken breasts on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Heat a large skillet over medium heat and cook the chicken for 5-6 minutes per side, or until fully cooked. Remove from heat, cool slightly, and shred or dice into bite-sized pieces.
Step 4
In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Stir in 3 tablespoons of all-purpose flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
Step 5
Slowly whisk in 1.5 cups of whole milk, cooking until the mixture thickens and bubbles. Remove from heat and stir in 0.5 cup sour cream, 1 can of cream of mushroom soup, and 1 cup of shredded cheddar cheese. Mix until the cheese is melted and the sauce is smooth.
Step 6
In a large mixing bowl, combine the cooked wild rice, shredded chicken, thawed mixed vegetables, and the creamy sauce. Stir until everything is evenly coated.
Step 7
Pour the mixture into the prepared 9x13-inch casserole dish and spread evenly. Top with the remaining 1 cup of shredded cheddar cheese.
Step 8
In a small bowl, combine 1 cup of crushed buttery crackers with 2 tablespoons of melted butter. Sprinkle the cracker mixture evenly over the top of the casserole.
Step 9
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Step 10
Remove from the oven and let cool for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired. Enjoy!
Nutrition Facts
| Serving size | (3535.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5797.2 |
| Total Fat 234.4g | 0% |
| Saturated Fat 107.9g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 1511.9mg | 0% |
| Sodium 8933.0mg | 0% |
| Total Carbohydrate 360.8g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 54.8g | |
| Protein 539.1g | 0% |
| Vitamin D 246.4IU | 0% |
| Calcium 2157.9mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 3560.6mg | 0% |
Source of Calories