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5 from 1 vote

Chicken and Wild Rice Casserole

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Calories: 480kcal
Author: Catherine McCord

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