Description
A creamy, comforting casserole combining tender chicken, wild rice, vegetables, and cheese.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1½ cups wild rice blend
- 3 cups low‑sodium chicken broth
- 1 pound boneless, skinless chicken breast, cut into bite‑sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 cup grated Parmesan cheese (or other cheese of choice)
Instructions
- Preheat oven to 375 °F (190 °C).
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic and mushrooms and cook for another 5 minutes until mushrooms begin to soften.
- Stir in the wild rice blend and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for ~45 minutes, or until rice is nearly cooked (add extra broth if needed).
- Meanwhile, season chicken pieces with salt, pepper, thyme, and paprika. In a separate pan, cook the chicken until browned and cooked through, about 10 minutes.
- Mix the cooked chicken into the rice‑vegetable mixture. Transfer everything into a greased baking dish. Sprinkle cheese evenly over the top.
- Bake uncovered for about 15 minutes, or until the top is golden and the casserole is bubbling.
Notes
- You can use rotisserie or pre‑cooked chicken; just reduce salt accordingly.
- Feel free to add other vegetables (peas, broccoli, bell peppers) to boost nutrition.
- Use lower‑fat cheese or reduce the amount to lower calories.
- This reheats well — store leftovers in the fridge and reheat gently, adding a splash of broth if dry.
Nutrition
- Serving Size: 1 serving
- Calories: 274 kcal
- Sugar: 3 g
- Sodium: 618 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 23 g
