Chicken and Wild Rice Casserole

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. 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!

2.0/5 rating (2 votes)

  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 small onion, diced
  • 1 cup mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 pound boneless, skinless chicken breasts (about 2), cut into 1/2 inch pieces
  • 1/2 cup sour cream
  • 1 cup cheddar cheese, shredded (plus additional for sprinkling on top)
  • 3 cups cooked wild rice (cook 1 cup of uncooked wild rice in 4 cups of water for 50 minutes)
  • Directions

    1. Preheat oven to 350 F.

    2. Place 1 tablespoon of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.
    3. 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.
    4. Remove the mushroom mixture from heat and place in a bowl.
    5. 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.
    6. Combine all the ingredients together, place in an 8 x 8 inch baking dish, and sprinkle with additional shredded cheese. Bake for 20 minutes. Serve.

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