Who doesn't love a good casserole? Don't skimp on the wild rice on this one, it just adds an amazing flavor. This recipe makes for excellent leftovers as well if you want to double the recipe.
30 mins
40 mins
4
Step 1
Add rice and chicken broth to instant pot. Cook at high pressure for 18 minutes and allow 15 minutes natural release.
Step 2
Preheat oven to 350 degrees.
Step 3
Saute the onions and carrots in butter until tender.
Step 4
Add cream of chicken soup, sour cream, chicken broth, and basil.
Step 5
Add cooked rice and chicken. Mix well.
Step 6
Add mixture to 2 quart casserole dish and sprinkle cheese on top.
Step 7
Bake for 30 minutes.
1 cup wild rice mix (lundberg wild blend)
1 and 1/2 cup chicken broth for rice
1 medium onion, chopped (1/2 cup)
Carrots, chopped (1/2 cup)
2 tablespoon butter
1 10.5 ounce can cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth for casserole
2 tablespoons chopped fresh basil
2 cup shredded cooked chicken
⅓ cup finely shredded Parmesan cheese
Casserole Dish
Skillet
Spatula
Instant Pot or Rice Cooker
