Description
The Pioneer Woman Chicken and Wild Rice Casserole is a beloved dish popularized by Ree Drummond, known as the Pioneer Woman. It’s a rich and creamy casserole that blends cooked chicken, wild rice, vegetables, and a savory sauce, all baked to perfection. This dish is ideal for family dinners, potlucks, or any gathering where comfort food is a must.
Ingredients
Scale
- 4 cups cooked chicken, shredded
- 2 cups cooked wild rice
- 1 cup sliced mushrooms
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 1 cup chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Cook Vegetables: In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
- Add Mushrooms: Stir in the mushrooms and cook until they release their moisture and start to brown.
- Combine Ingredients: In a large bowl, combine the cooked chicken, wild rice, sautéed vegetables, chicken broth, cream of mushroom soup, sour cream, salt, and pepper. Mix well.
- Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle with shredded cheddar cheese and breadcrumbs if using.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Serve: Let the casserole cool slightly before serving. Enjoy!