Chicken and Wild Rice Casserole (Serves 4)

Prep Time: 10 mins Cook Time: 20 mins

egg free

nut free


  • 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)


1. 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.

3. 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.

4. 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.

5. Remove the mushroom mixture and place in a bowl.

6. 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.

7. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.

8. Bake for 20-25 minutes, or until bubbly.

9. Serve.