Swiss Chicken and Wild Rice Casserole
- Brianne Thomas
- Mar 27, 2023
- 4 min read
Updated: Feb 25
This dish combines buttery Swiss cheese, tender chicken, and nutty wild rice to create a comforting meal perfect for family dinners or gatherings with friends!
Casseroles are an excellent way to repurpose leftovers, keep expenses manageable, and, my personal favorite, meal prep. With the recent warm weather and the change of seasons approaching, I find my garden calling to me, begging me to spend more time planning and planting. And while I could leave my family to fend for themselves at dinner time, something tells me they wouldn’t like that too much. So, the best way to please everyone is to take a few minutes now to prepare a delicious casserole for later. But this isn’t just any old casserole. My friends, this dish is full of tender, juicy chicken, nutty wild rice, a creamy mushroom sauce, and Swiss cheese!
Why You’ll Love Swiss Chicken and Wild Rice Casserole
Budget-Friendly. Simple, affordable staples keep the cost of this dish low.
Make Ahead. Assemble the casserole, cover with foil, and store in the fridge for 1-2 days before baking. Perfect for meal prep or if you’re hosting dinner!
Versatility - From the cut of chicken to the selection of vegetables, almost all of the ingredients have easy swaps, making it perfect for the busy cook.
How to Serve Swiss Chicken and Wild Rice Casserole
This casserole pairs beautifully with a simple vegetable like Sauteed Sugar Snap Peas or Spicy Italian Roasted Carrots for a complete meal.
Helpful Tips for Making Swiss Chicken and Wild Rice Casserole
Rice. Wild rice is ready when the grains have burst open and are tender to the bite.
Chicken. A rotisserie chicken is a great way to save some time or use up leftovers.
Stock. Don’t have chicken stock? Use water and a teaspoon of salt instead when making the wild rice.
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Serves: 6-8
Ingredients
2 cups wild rice
6 cups Homemade Chicken Stock
2 large chicken breasts, cut into 1-inch pieces
2 Tablespoons Cayenne and Garlic Infused Oil
1 cup Swiss cheese, shredded
1 cup homemade cream of mushroom soup or one 10.5 oz can
½ cup milk
½ cup sour cream
1 small onion, finely chopped
1 cup sliced mushrooms
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley for garnish, optional
Directions
Rinse 2 cups wild rice under cold water.
Add 6 cups of Homemade Chicken Stock (or water) to a large pot and bring to a boil.
Once the chicken stock is boiling, add the rinsed wild rice.
Reduce heat to a low simmer and cover the pot with a lid. Allow the wild rice to cook for approximately 45-60 minutes. The cooking time may vary depending on how tender you prefer the rice.
Remove from heat and drain any excess liquid. Fluff rice with a fork and set aside.
Preheat your oven to 350°F (175°C).
In a large skillet over medium-high heat, add 2 Tablespoons Cayenne and Garlic Infused Oil.
Carefully add chicken pieces and create an even layer.
Cook the chicken undisturbed for approximately 4-5 minutes before turning.
Continue cooking for another 2-3 minutes. Chicken should be slightly undercooked so as not to dry out during baking. Remove chicken pieces and set aside.
Add 1 small finely chopped onion and 1 cup sliced mushrooms to the hot skillet. Sauté until the onions are translucent and the mushrooms are tender, approximately 5-7 minutes.
In a large mixing bowl, combine 1 cup cream of mushroom soup, ½ cup milk, ½ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Mix well until smooth.
Add 2 cups cooked wild rice, cooked chicken, sautéed onions and mushrooms, and ½ cup shredded Swiss cheese to the bowl. Stir the ingredients together until evenly combined.
Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly and top with the remaining ½ cup of Swiss cheese.
Bake casserole for 30-35 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Remove from the oven and allow to cool for 10 minutes. Garnish with ¼ cup chopped fresh parsley before serving.
How to Store Swiss Chicken and Wild Rice Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze Swiss Chicken and Wild Rice Casserole
Prepare as directed, but do not bake. Store casserole in an airtight freezer-safe dish and/or wrap with plastic wrap and aluminum foil for up to 3 months. When ready to eat, thaw completely in the refrigerator and bake as directed.
Please note that this is a cream-based casserole and there may be changes in texture and consistency after freezing.
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