Chicken Wild Rice Casserole
My new Chicken Wild Rice Casserole combines wild rice (or a wild rice blend, which is a bit cheaper) with cooked chicken, veggies, and a rich and a nice creamy sauce.
Servings: 8
Calories: 350kcal
Ingredients
- 2 cups chicken cooked, shredded or diced
- 4 cups of cooked 5 grain medley rice - or any wild rice you have available
- 1 10.5oz can condensed cream of chicken soup -
- 2 celery stalks - chopped
- ½ onion - diced
- ½ cup sour cream
- ¾ cup chicken stock
- 1 tsp garlic - minced
- ¼ cup parmesan cheese - shredded
- as desired salt and pepper - I suggest 1/2 tsp salt, 1/4 tsp pepper
Instructions
- Preheat oven to 350 degrees F. In a fry pan, sauté celery, onion and garlic. Season with salt and pepper.
- In a large bowl, combine the chicken, soup, sour cream, water or stock, and sautéed celery and onion. Mix well. Add the rice, a cup at a time to make sure it incorporates well.
- Pour into a 9 x 11 greased baking dish. Smooth out the top. Sprinkle with parmesan cheese.
- Bake for approximately 30 – 40 minutes or until golden brown. Remove from oven and let sit for 5 minutes before serving.
Video
Nutrition
Calories: 350kcal | Carbohydrates: 62g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 128mg | Potassium: 474mg | Fiber: 5g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 1.5mg | Calcium: 78mg | Iron: 1.9mg