Rich and Creamy Chicken (Print Version)
# Ingredients:
→ Rice
01 -
1 cup wild rice, uncooked
02 -
4 cups chicken broth
→ Chicken
03 -
1 tablespoon olive oil
04 -
3–4 boneless skinless chicken breasts
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon kosher salt
08 -
½ teaspoon pepper
09 -
½ teaspoon cayenne pepper
→ Casserole
10 -
2 tablespoons butter
11 -
1 cup celery, chopped
12 -
1 cup onion, chopped
13 -
1 cup carrots, chopped
14 -
1 cup mushrooms, sliced
15 -
2 cans (10.5 ounces each) cream of chicken soup
16 -
8 ounces sour cream
17 -
1 cup colby cheese, shredded
# Instructions:
01 -
Preheat oven to 350°F.
02 -
In a saucepan over medium-high heat, add chicken broth and bring to a boil. Add rice to the broth, reduce heat to low and simmer for 60 minutes. Remove from heat, fluff, and set aside.
03 -
In a small bowl, combine garlic powder, onion powder, salt, pepper, and cayenne pepper. Sprinkle over both sides of the chicken. Heat 1 tablespoon of olive oil in the pan, when it starts to sizzle, add the seasoned chicken. Cook until no longer pink (165°F). Remove from pan and shred the chicken using two forks. Set aside.
04 -
In the same pan used to cook the chicken, heat 2 tablespoons of butter over medium heat. Add chopped celery, carrots, onion, and sliced mushrooms. Saute over medium heat until fragrant, about 8-10 minutes.
05 -
In a large bowl, combine cooked veggies, cream of chicken soup, sour cream, shredded chicken, and cooked rice. Transfer to a greased 9×13 baking dish.
06 -
Bake uncovered for 25 minutes. Remove from oven, sprinkle cheese over the top and cook for an additional 5 minutes or until cheese is melted.
# Notes:
01 -
Ensure the internal temperature of the chicken reaches 165°F for safety.
02 -
For extra creaminess, you can add 1/4 cup of heavy cream to the mixture before baking.