Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded)
- 1 cup wild rice (cooked)
- 1 cup mushrooms (sliced)
- 1/2 cup onion (chopped)
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 cup cheddar cheese (shredded)
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the ideal temperature for baking the casserole evenly.
- Sauté Vegetables: In a pan, melt the butter over medium heat and sauté the chopped onions and sliced mushrooms until they are tender and fragrant, about 5-7 minutes.
- Mix Ingredients: In a large bowl, combine the shredded cooked chicken, cooked wild rice, cream of mushroom soup, milk, and the sautéed onions and mushrooms. Stir well to blend all ingredients evenly. Season the mixture with salt and pepper to taste.
- Assemble Casserole: Transfer the combined mixture into a baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly on top.
- Bake: Place the baking dish in the preheated oven, and bake for 30 to 35 minutes until the casserole is hot throughout, bubbly around the edges, and the cheese is melted and golden.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Add steamed broccoli or other vegetables to increase nutrition and add color.
- For a gluten-free version, ensure the cream of mushroom soup you use is labeled gluten-free.
- If you prefer a thicker sauce, reduce the milk slightly.
- This dish can be prepared ahead and refrigerated before baking; just increase baking time slightly when cooking from cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
