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!
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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Very yummy comfort food. I have made it as-is and found the chicken to be my least favorite part of the dish (I think pre-cooking it and then baking it in the oven makes the chicken overcooked). I substituted chicken with tofu the third time I made this and like the dish even better with the substitution. With the 20 minutes in the oven, seems like it should be possible to slightly undercook the rice and chicken before mixing together, but tofu is less work, so I’ll stick to that!
So glad to hear this is a hit, and I love that you’re adding more veggies to it!
This is in heavy rotation in our house. Even my picky child loves it! I’ve used rotisserie chicken when I’m feeling lazy, poached chicken when I have it, and it’s always great. My husband likes to add corn to it and I keep meaning to try it with zucchini. I use cremini mushrooms for more flavor, and combined with the cheese, it’s total comfort food.
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Has anyone tried making this in mini muffin tins? I really like having easy, pre-portioned meals in the house for my 12 month old. Thanks!
Nevermind! Just realizing when you say “mix all ingredients” that is where I just mix in all the other cheese. Thanks! 🙂
Hi! Just wondering where the cheese is supposed to be placed in this recipe, other than on top? The ingredients read: 1 cup shredded cheese (plus additional for sprinkling on top), but the first mention of the cheese in the instructions is to “sprinkle with additional shredded cheese.” Where is the other shredded cheese – the stuff not for sprinkling? Thanks!
This was soooo yummy my LO loved it and I did too!! Also a good make ahead recipe! Casseroles are always good make ahead ones.