Go Back
Rotisserie Chicken Wild Rice and Cranberry Bake
Rachel Kim

Rotisserie Chicken Wild Rice and Cranberry Bake

Nutty wild rice, tart cranberries and rotisserie chicken make a casserole that doesn't taste like leftovers. Toasted pecans go on after baking, which is the only way they keep their snap. This is especially good with a sharp green salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups cooked wild rice
  • 3 cups shredded rotisserie chicken
  • 1 cup low-sodium chicken broth
  • 3/4 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp dried sage
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup dried cranberries
  • 1 cup shredded white cheddar cheese
  • 1/2 cup chopped pecans toasted
  • 1 tsp olive oil for the dish

Method
 

  1. Heat the oven to 375°F and coat a 2 1/2-quart baking dish with 1 teaspoon oil.
  2. Whisk the broth, yogurt, mustard, sage, salt and black pepper until smooth.
  3. Fold the cooked wild rice, rotisserie chicken, cranberries and half the cheddar into the sauce.
  4. Spread the mixture in the dish and sprinkle the remaining cheddar over the top.
  5. Bake uncovered until hot in the center and bubbling at the edges, 25 to 30 minutes.
  6. Scatter the toasted pecans over the casserole just before serving.