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. 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!
Chicken And Wild Rice Casserole (Serves 4)
- 1 Tbsp plus 1 Tsp Olive Oil
- 1 Small Onion, diced
- 1 Cup Mushrooms, sliced
- 1 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1 Lb 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 (I cooked 1 cup uncooked wild rice in 4 cups water for 50 minutes)
1. Preheat oven to 350 F.
2. Place 1 tbsp of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.
3. Add the mushrooms, season with 1/2 tsp of salt and cook another 4 minutes or until the mushrooms are tender and the onions are translucent.
4. Remove the mushroom mixture and place in a bowl.
5. Heat 1 tsp of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 tsp of salt for 3 minutes or until cooked through.
6. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
7. Bake for 20 minutes.