Chicken and Wild Rice Casserole
Chicken & wild rice casserole is a creamy & cheesy casserole that everyone loves.
Ingredients
Scaled from 6 servings
- 6 ounces wild rice blend (1 package)
- 1 small onion (diced)
- 6 ounces brown mushrooms (or cremini, sliced)
- 1 pound boneless skinless chicken breasts (cubed)
- 1 tablespoon olive oil
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme leaves
- salt and black pepper (to taste )
- 1 can condensed cream of mushroom soup
- ⅓ cup sour cream
- 2 tablespoons chicken broth
- 1 cup shredded cheddar cheese (divided )
Instructions
-
Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.
-
Cook onion and mushrooms in a saucepan over medium heat until slightly softened.
-
Add rice to the saucepan along with the water required on the package and cook according to package directions.
-
While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
-
Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
-
Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
-
Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
-
Rest 10 minutes before serving.
Nutrition
Per serving
| Calories | 299 |
|---|---|
| Fat | 18 |
| Saturated fat | 9 |
| Trans fat | 1 |
| Unsaturated fat | 7 |
| Cholesterol | 90 |
| Sodium | 496 |
| Carbohydrates | 8 |
| Fiber | 1 |
| Sugar | 3 |
| Protein | 25 |