If you're craving hearty, filling, delicious comfort-food, you're going to LOVE this easy chicken and wild rice casserole. It's a super kid-friendly dinner that the whole family loves, and a great way to use up leftover chicken and leftover rice!
⅓cupparmesan cheese(freshly grated is best! But use what you have)
Preheat oven to 350 degrees. Spray or brush an 8x8 inch baking dish with olive oil.
Melt the butter in a large skillet and sauté the diced onion and celery for about 5 minutes, or until they soften.
Add the cream of chicken soup, sour cream, chicken broth, and dry basil and/or oregano. Stir well.
Add the cooked rice and chicken and stir until well combined. Taste carefully (it might be hot!) and season with salt and pepper, if desired. Mix again.
Pour mixture into your prepared 8x8 baking dish. Sprinkle with parmesan cheese and dry parsley.
Bake uncovered for about 30-35 minutes, or until golden brown and bubbly. Allow to rest 5 minutes. Serve warm and enjoy!
Tips:→ A blend of wild rice with long-grain rice is best for this recipe. I love the Rice Select blend because it contains brown rice and red rice and has a great texture, but it does take some time to cook so make sure to plan ahead!→ Make sure that your chicken and rice are fully cooked before adding them in step 4! You can get quick-cooking rice here. You would need 3 pouches, which cook in just 5 minutes so you can get your rice ready while you sauté your onion + celery.