Chicken Wild Rice Casserole

1. Preheat your oven to 350°F (175°C).

2. In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until the rice is tender.

3. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the onion, celery, and mushrooms, and cook until tender, about 5-7 minutes. Add the garlic and cook for an additional minute.

4. In a large mixing bowl, combine the cooked wild rice, shredded chicken, sautéed vegetables, cream of mushroom soup, sour cream, cheddar cheese, thyme, rosemary, salt, and pepper. Mix until everything is well incorporated.

5. Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly.

6. Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is lightly browned.

7. Let it cool for a few minutes before serving. Enjoy your hearty homemade meal!

Feel free to get creative with this recipe based on what you have on hand. You can substitute turkey for chicken, especially around the holidays when you have leftovers. To add more veggies, consider incorporating chopped bell peppers or spinach. For a bit of a crunch, you can top the casserole with breadcrumbs or crushed crackers before baking. If you’re looking for a dairy-free option, use coconut milk instead of sour cream and a dairy-free cheese alternative.