Ingredients:

  • 4 boneless, skinless chicken breasts (about 450g/1 lb), cut into 1-inch cubes
  • 1 cup (180g) wild rice, rinsed
  • 3 cups (710ml) low-sodium chicken broth
  • 1 tbsp olive oil or butter
  • 1 cup (120g) finely diced carrots
  • 1 cup (110g) finely diced celery
  • 1 medium sweet onion (about 150g), chopped
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 cans (298g / 10.5 oz each) condensed cream of mushroom soup (reduced sodium preferred)
  • 1/2 cup (120ml) sour cream or Greek yogurt (optional)
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1 cup (60g) panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Cook wild rice according to package directions using chicken broth. Drain any excess liquid.
  2. Heat olive oil (or melt butter) in a large skillet over medium heat. Add onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Add diced chicken and minced garlic to the skillet. Cook until chicken is cooked through and no longer pink, about 5-7 minutes. Season with salt and pepper.
  4. In a large bowl, combine the cooked wild rice, cream of mushroom soup, and the sautéed chicken and vegetable mixture. Gently stir to combine. If using, stir in sour cream or Greek yogurt.
  5. Pour the mixture into a greased 9x13 inch baking dish. Top evenly with shredded cheddar cheese and panko breadcrumbs. Drizzle with melted butter.
  6. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until bubbly, golden brown, and heated through.