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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Was very yummy!!
Think I could make ahead and then bring to room temp before baking? Thanks!
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I have made this so many times I don’t use the recipe anymore! Thanks for showing recipes without cream soup base! (yuck)
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Just wanted to let you know that I used your recipe as a rough guide and REALLY enjoyed the addition of sour cream! My big focus was staying away from canned soup with this type of recipe. Great modification. I used ff sour cream and used lower fat and less of the cheese (mostly mozz and parm). Fabulous! Thank you for posting
Do you think I could sub Greek yogurt for sour cream?
Step 6! Everything gets combined in a dish and baked!
For the chicken and wild rice casserole, when do I mix in the sour cream at the end?
I’ve had success with broccoli before, and tonight I used asparagus and I thought it was very good too.
Has anyone used something other than mushrooms? My family isn’t a huge mushroom fan. So I guess I’m looking for suggestions for a substitute.
Love this every time! This week I used broccoli instead of mushrooms, and added parsley and chives.