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This is my version of Chicken and Wild Rice Casserole that’s just as delicious as the one I ate as a kid, only more nutritious and a lot more fresh!
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Do you ever crave the recipes from your childhood? There has to be at least one dish you wish you could make as well as your mom did (and at least a bit more healthy). My mother made a great chicken and rice casserole, but I can still see the Cream of Mushroom soup plopping out of the can in the form of a gelatinous white cylinder. Although, it was yummy, I try as much as possible to avoid cooking with anything that comes out of a can.
Chicken and Wild Rice Casserole
Ingredients
- 1 tablespoon + 1 teaspoon (separated) olive oil
- 1 small onion, diced
- 1 cup sliced mushrooms (cremini or white)
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 pound chicken breasts (about 2) – boneless, skinless, cut into 1/2 inch pieces
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (plus additional for sprinkling on top)
- 3 cups cooked wild rice (instructions below)
Instructions
- Preheat oven to 400 F.
- 2. 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 and transfer rice to a large bowl.
- While rice is cooking, place 1 tablespoon of olive oil in a large sauté pan over medium heat and cook the onions for 2 minutes.
- Add the mushrooms, season with 1/2 teaspoon of salt and cook another 4 minutes or until the mushrooms are tender and the onions are translucent.
- Remove the mushroom mixture and place in a bowl.
- Heat 1 teaspoon of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 teaspoon of salt for 3 minutes or until cooked through.
- Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
- Bake for 20-25 minutes, or until bubbly.
- Serve.
Nutrition
Calories: 480kcal | Carbohydrates: 31g | Protein: 38g | Fat: 23g | Cholesterol: 115mg | Sodium: 930mg | Fiber: 3g | Sugar: 4g
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Absolutely delicious and I wouldn’t change a thing! Thanks so much!
mushroom spores…
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This sounds delish! do you have any good suggestions to sub the chicken for tofu? as we are veggies 😛
I use Seitan to make this a vegetarian dish. I also add spinach to the onion saute part to make this more of a one pot meal for my family. It is delicious and a favorite lunch option in our house.
Could I substitute the chicken for other veggies or something to make a vegetarian dish?
Thanks!
Hi friend. I ‘m still quite new at blog and the entire aspects about this industry. There are various terms I still don’t understand. I’m not even sure I can write half decent to yours. I am gonna read the whole blog maybe I will be able to feel your blogging style a little.
This was sooo good! Definitely will be making this again, and my 13 month old couldnt get enough of it..after every bite i think we heard, “mmmmmmmm!!” 😀
This was fantastic! My 16 month old gobbled it up as did my husband and I (I left out the mushrooms). I froze a portion for later in the week to see if freezing for later was an option. I heated it up by placing it in a ceramic bowl covered with foil and placed this in a steamer. It heated up the casserole without drying it out. Perfect! Definitely a keeper.
My husband HATES cheese. Could you suggest an alternative herb I could use to add flavor in place of it?
My family LOVED this! Ate it right up – yum 🙂
The only complaint I get is that there is never enough for leftovers 🙂 I’m going to double the recipe next time.
I’ve made this twice in the last month. It’s AMAZING! So simple to make too, I love these kinds of dishes. And I love that all the ingredients are things you usually have on hand anyway. I made mine with brown rice though cause I’m not a fan of wild.
I just made this and it is yummy. I ground my chicken up in the food processor so we would not have chucks of chicken in it. My Son does not like meat right now. I would next time cook the rice in chicken broth and water mixture to add a little more flavor and add in some pepper to the chicken so it has a little more punch. But overall I think this is going to be a holiday meal addition as well as a monthly menu addition.
If you take a look at step 5, you have to saute the chicken until cooked through. The chicken should be cut into bite size pieces. When you combine all the ingredients the chicken will still be moist. Remember, you are just heating the casserole through to get the cheese melted and all the flavors combined 🙂
Is the chicken raw when you put it in? Will it cook in 20 minutes?
I LOVE this recipe…Made it a few times and loved it every time!!! This last time I didnt have mushrooms and it was just as good:)