Cheesy Chicken and Wild Rice Casserole Topped with Toasted Almonds
Chicken and wild rice casserole is a hearty dish that’s as filling as it is warm and comforting. With plenty of cheese (can you ever have too much cheese?) and a creamy filling made without canned soup. It's then covered with sliced almonds that give it a crunchy topping. Start out on the stovetop and then let all the flavors come together in the oven for a comfort meal everyone will love.
Ingredients
- 8.8 oz package long grain and wild rice with herb seasoning
- 3 tablespoons butter (divided)
- 1 onion (chopped)
- 2 celery stalks (chopped)
- 2 tablespoons flour
- 1 cup chicken stock
- 1 cup milk (divided)
- 8 ounces sharp cheddar cheese (4 cups shredded)
- 2 ½ cups cooked chicken (chopped)
- 1 cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sliced almonds
Instructions
- Cook the rice per package directions.
- Preheat oven to 350º.
- Melt 2 tablespoons butter in a large oven proof skillet over medium heat. Add onions and celery and cook until softened, about 5 minutes.
- Combine chicken broth and ½ cup milk in a measuring cup and warm in the microwave.
- Add 1 tablespoon of butter to the onions and celery and once melted, whisk in flour and cook for a minute. Gradually add the warm chicken broth mixture, whisking until it thickens, about 3-5 minutes. Remove from the heat.
- Add cooked and chopped chicken, 3 cups of the cheese and cooked rice and stir to combine. Next add sour cream and ½ cup of milk, combine and salt and pepper to taste. Top with remaining cheese and sprinkle with almonds.
- Bake for 30 minutes until it is bubbly around the edges.
Barbara's Notes + Tips
- If using a box of wild rice, you will need to cook it per the package instructions.
- Let the casserole sit for 10 minutes before serving. This lets any remaining moisture thicken up so the rice serves up fluffy.
- Check that your rice is cooked properly before adding it to the casserole. It should be fully cooked through and still be fluffy.
- Take a peek at the casserole at the 20 minute mark. If you notice your casserole is getting too brown, set a piece of foil over the top of the skillet. You don’t have to wrap it tightly around.
Nutrition
Calories: 528kcal | Carbohydrates: 21g | Protein: 31g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 618mg | Potassium: 458mg | Fiber: 2g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 2mg | Calcium: 397mg | Iron: 2mg
