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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