Chicken and Wild Rice Casserole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 38
- Cholesterol
- 128
- Sodium
- 775
- Total: 1 hr 35 min
- Active: 15 min
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
- Preheat the oven to 400 degrees F.
- Heat the 1 tablespoon olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 2 minutes.
- 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.
- 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.
- Transfer the mixture to an 8-by-8-inch baking dish and sprinkle with additional shredded cheese.
- 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.