Chicken and Wild Rice Casserole

My mother made a great chicken and rice casserole using the classic canned cream of mushroom soup. In my take on her recipe, I replace the canned soup with fresh ingredients. The result is a little more nutritious and just as delicious as the one I ate as a kid.
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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

1 tablespoon plus 1 teaspoon olive oil

1 small onion, diced

1 cup sliced cremini or white mushrooms

Kosher salt

1 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces

1/2 teaspoon garlic powder

3 cups cooked wild rice (see Cook's Note)

1/2 cup sour cream

1 cup shredded cheddar cheese, plus more for sprinkling on top

Directions

  1. Preheat the oven to 400 degrees F.
  2. Heat the 1 tablespoon olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 2 minutes.
  3. Add the mushrooms and 1/2 teaspoon salt to the skillet and cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 4 minutes. Transfer to a large bowl.
  4. Heat the remaining 1 teaspoon oil in the skillet and add the chicken, garlic powder and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through, about 3 minutes. Transfer to the medium bowl. Add the wild rice, sour cream and 1 cup shredded cheese and stir to combine.
  5. Transfer the mixture to an 8-by-8-inch baking dish and sprinkle with additional shredded cheese.
  6. Bake until bubbly, 20 to 25 minutes. Remove from the oven and serve.

Cook’s Note

Combine 1 cup wild rice with 4 cups water in a large saucepan. Bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until the rice is tender, about 50 minutes. Drain. You should have about 3 cups cooked wild rice.