Chicken Wild Rice Casserole
This chicken wild rice casserole is a modified version of my family’s generations-old recipe. The slow cooker does most of the work, making an easy weeknight dinner.
Ingredients
- 8 oz wild rice
- 1-2 boneless skinless chicken breast
- 4 tablespoons butter
- 1-2 8oz can water chestnuts sliced
- 1 teaspoon fresh garlic minced
- 1 teaspoon garlic salt
- 4 cups chicken bone broth unsalted
- 1 yellow onion diced
- salt to taste
Instructions
- Bring a medium pot of water to boil.
- Add the wild rice and remove from heat. Stir for approximately 1 minute to clean the rice.
- In the slow cooker, add the chicken breast(s).
- Pour the chicken broth over the chicken.
- Drain water from the pot of clean wild rice and add the wild rice to the slow cooker.
- Dice the onion.
- Sauté the onions and minced garlic in butter. Cook until the onions are golden.
- Add the water chestnuts and garlic salt to the onion mixture. Stir well to coat and mix.
- In the slow cooker, add the onion mixture. Stir, but if you use frozen chicken, do not disturb the chicken; leave it on the bottom.
- Cook on high 5-6 hours or low 10-12 hours. Check the casserole periodically. If it seems too dry, add more chicken broth. Stir to mix flavors.
- When the casserole is done, shred the chicken in the slow cooker and stir well to mix together before serving.
- Serve in bowls or on plates.
Notes
Notes and Substitutions:
- Mushrooms - Add sliced cremini mushrooms or pieces and stems to make this meal even heartier.
- Celery - Include chopped celery for a pop of freshness.
- Garlic Powder - For an even more potent garlic flavor, use garlic powder instead of fresh garlic.