Another Weelicious family favorite of ours, which I made yesterday evening, is their Chicken and Wild Rice Casserole. We love this dish because it’s creamy, delicious, and filling, and unlike many other casserole recipes, it avoids using yucky canned stuff. It’s meant to serve 4, but we find it goes further than that, and it makes great leftovers for lunch or another dinner.
Original post here:
http://weelicious.com/2010/09/22/chicken-wild-rice-casserole/
Chicken & Wild Rice Casserole (Serves 4)
Prep Time: 10 mins (NOT including time to cook the wild rice)
Cook Time: 20 mins
Ingredients:
1 tablespoon plus 1 tsp olive oil
1 small onion, diced
1 cup mushrooms, sliced (we use more)
1 teaspoon 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 (if you want the casserole creamier, use a little more)
1-1.5 cups shredded cheddar cheese (additional for sprinkling on top)
3 cups cooked wild rice (we use 1 box of Uncle Ben’s wild rice)
Preparation:
1. Preheat oven to 350 F.
2. Place 1 tbsp 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 tsp of salt and cook another 4 minutes or until the mushrooms are tender and the onions are translucent.
4. Remove the mushroom mixture and place in a bowl.
5. Heat 1 tsp of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 tsp 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.
7. Bake for 20 minutes, uncovered.
8. Serve.
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