Chicken Wild Rice Casserole
This chicken wild rice casserole is a perfect family meal. With minimal prep, this dish comes together quickly and easily and can be made ahead of time.
Servings: 8 people
Calories: 438kcal
Ingredients
- 1/3 cup salted butter
- 1 teaspoon minced garlic
- 1 small yellow onion diced
- 2 cups sliced mushrooms
- 1/3 cup flour
- 2 teaspoons chicken bouillon powder
- 1 can 14-1/2 ounces low sodium chicken broth
- 1 cup half-and-half cream
- 4 cups chicken cooked and cut into 1 inch cubes
- 4 cups cooked wild rice
- 1 cup shredded mozzarella cheese
- 1/3 cup slivered almonds
- 1 bag croutons crushed
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350F.
- In a large saucepan, heat butter over medium/high heat. Add in the garlic, onion, and mushrooms. Stir to coat in butter. Cook, stirring often, until tender, 2-4 minutes.
- Stir in the flour and chicken bouillion and use a wooden spoon to coat/combine.
- Gradually stir in the broth and bring to a boil.
- Boil, stirring often, for 2 minutes. Stir in the cream, chicken, and rice. Cook until heated through.
- Remove from the heat and stir in the shredded mozzarella and slivered almonds.
- Transfer to a 2 1/2 quart baking dish sprayed with nonstick spray.
- Stir together the melted butter and crushed croutons. Spread over the casserole.
- Bake uncovered for 20-25 minutes or until bubbly and toasted. Enjoy!
Video
Nutrition
Calories: 438kcal | Carbohydrates: 32g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 476mg | Potassium: 618mg | Fiber: 3g | Sugar: 3g | Vitamin A: 967IU | Vitamin C: 15mg | Calcium: 133mg | Iron: 2mg