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CHICKEN AND WILD RICE COMFORT CASSEROLE

Print Recipe
55 minutes
Course Main Course
Cuisine American
Servings 5

Ingredients
  

  • 3 cups cooked rice or combo of white and wild rice
  • 4-6 boneless chicken thighs
  • 1-1/2 cups chicken broth
  • 1/2 red pepper chopped
  • 1/2 onion chopped
  • 2-3 stalks celery chopped
  • 4 pieces of bacon [optional]
  • 1 can Cream of Mushroom Celery or Chicken Soup* thinned with
  • 1/2-1 cup milk or cream
  • *or 1/12 cups leftover cream soup such as Beer Cheese, Cream of Spinach, Cream of Asparagus
  • freshly grated Parmesan
  • salt and pepper

Instructions
 

  • Cook chicken for 4 hours on high or 6-7 hours on low in a slow cooker, with enough chicken broth to cover. This can be done a day or two ahead of time.
  • Prepare rice according to package directions.
  • Saute bacon until crisp and drain.
  • Remove all but 1 T drippings from the skillet and use this to saute the chopped veggies.
  • Placed cooked rice, chicken, veggies and bacon in a large bowl or casserole dish and top with soup, which has been thinned with milk or cream. Gently stir to combine.
  • Mix in some freshy grated Parmesan and season. Toss again.
  • Refrigerate or bake at 350 for about 45-60 minutes until hot and starting to brown. Serves 4-6
Keyword chicken and rice casserole, comfort food, creamy chicken and rice, wild rice bake