Sunday Recipes w/ Margi Kyle: Today’s Recipe: Lake Norman Baked Chicken & Wild Rice Comfort Casserole

When the forecast threatens flurries and you’re done pretending salads are a winter meal, this Lake Norman Baked Chicken & Wild Rice Comfort Casserole steps up. It’s creamy, cheesy, and loaded with nutty wild rice and tender chicken—exactly the kind of dish you park in the center of the table and let everyone dig into. Bonus: leftovers reheat like a champ for busy weeknights racing between the gym, the office, and the next community event.

Ingredients (serves 6–8)

• 1½ cups uncooked wild rice or wild rice blend, rinsed
• 4 cups water or chicken broth (for cooking rice)​
• 2 tbsp olive oil or butter​
• 1 small onion, finely chopped
• 2 ribs celery, finely chopped​
• 3 garlic cloves, minced
• 1½–2 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tsp kosher salt, plus more to taste​
• ½ tsp black pepper​
• ½ tsp dried thyme​
• ½ tsp dried oregano​
• ½ tsp paprika (optional, for color and warmth)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream or plain Greek yogurt
• ½ cup chicken broth or water (to loosen the mixture)​
• 1½ cups shredded cheese (Swiss, mozzarella, or cheddar, or a mix)
• ½ cup grated Parmesan, divided (¼ cup in casserole, ¼ cup on top)​

Optional “Lake Norman winter” add‑ins (choose 1–2):

• 1½ cups steamed broccoli florets
• 1 cup sliced mushrooms, sautéed
• 1 cup frozen peas, thawed
• ½ cup sliced almonds for crunch on top​

Instructions

1. Cook the wild rice: Combine rice and water/broth with a pinch of salt; bring to a boil, then simmer covered about 45 minutes until tender and most liquid is absorbed.​
2. While rice cooks, heat oil or butter in a large skillet over medium heat; sauté onion, celery, and garlic with a pinch of salt until softened and fragrant.
3. Add chicken pieces, season with salt, pepper, thyme, oregano, and paprika; cook until just cooked through and lightly golden in spots.
4. In a big bowl, stir together cream of chicken soup, sour cream, ½ cup broth or water, 1 cup shredded cheese, and ¼ cup Parmesan until smooth.
5. Add cooked wild rice, chicken-and-veggie mixture, and any add-ins (broccoli, peas, mushrooms, almonds) to the bowl; fold gently until everything is coated.
6. Taste the mixture and adjust salt and pepper if needed, remembering the cheese will add more saltiness.
7. Spread into a greased 9×13 baking dish; top with remaining shredded cheese and remaining ¼ cup Parmesan (plus sliced almonds if using).
8. Bake at 350°F for 30–40 minutes, until bubbling at the edges and golden on top; let sit 10 minutes before serving so it sets up.​

Loosely based on classic chicken-and-wild-rice bakes and winter casserole recipes found online.

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