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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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I loved the recipe! I used rotisserie chicken that I already had in the fridge and shred it up, but it worked wonderfully with the rest of the ingredients.
Love, love, love this recipe! So did my husband and 1.5 year old child! Next time, I’m going to try making one to eat then and freezing one for later. It’s that good!
Made it tonight – delicious and so easy (I remembered to make the rice ahead of time). DH went back for thirds! I made exactly as the recipe stated except I added more cheese and used Greek yogurt instead of sour cream. It was a new brand of yogurt I hadn’t had before and it wasn’t nearly as creamy as my usual Stonyfield. However, I’ll still probably stick with sour cream next time.
this was AWESOME!
Made this tonight but made a bigger batch and added some green beans for veggies. I am excited to see if my 13-month-old will eat it– I suspect she will, since it has several of her favorite things! I also added more cheese since in our house it is hard to have too much cheese. Smells delicious in the oven right now!!
Hi There! I do a ton of freezer cooking and this recipe is definitely freezer-friendly. Just go through the steps until to get to the point of baking (step 6 ) then cover and freeze (and label. I write the baking instructions on it too.) When you’re ready to serve, thaw completely, uncover and bake as directed. I use 8 x 8 foil pans, and just throw them away when I’m done, so clean up is a breeze!
Our family loves this recipe so much, that I’d like to be able to freeze it to save time when in a bind. I’m just curious if I should cook the casserole and then freeze it or simply prepare it, freeze, and then cook?
Delicious dish that the whole family enjoyed. The only thing I did a little differently was to add in some chopped broccoli and a little low sodium broth.
This was most excellent! I made a double batch, for the freezer, and I’m glad I did!
I currently do not calculate nutritional content, but there are some great free resources out there like Spark People and My Fitness Pal!
Do you have the nutritional information for this recipe? I made it tonight and it was fantastic!
1 cup of shredded cheddar cheese! Thanks, I’ve updated the recipe!
Is that 8 oz (1 cup) of cheddar cheese shredded? or 1 cup shredded cheddar cheese?
Looks yummy! Will be trying this week or next! What about pasta rather than rice?
I made this tonight. It was fantastic! I substituted half of the wild rice with brown rice. Instead of using garlic powder I just used garlic. Thanks for the great recipe!
I have been searching for a recipe without canned soup, thanks! I se the brown rice setting on my rice cooker for wild rice and it turns out great.