Chicken and Wild Rice Casserole
Ingredients
- 6 ounces wild rice blend 1 package
- 1 small onion diced
- 6 ounces brown mushrooms or cremini, sliced
- 1 pound boneless skinless chicken breasts cubed
- 1 tablespoon olive oil
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme leaves
- salt and black pepper to taste
- 1 can condensed cream of mushroom soup
- ⅓ cup sour cream
- 2 tablespoons chicken broth
- 1 cup shredded cheddar cheese divided
Instructions
- 1
Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.
- 2
Cook onion and mushrooms in a saucepan over medium heat until slightly softened.
- 3
Add rice to the saucepan along with the water required on the package and cook according to package directions.
- 4
While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
- 5
Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
- 6
Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
20 min - 7
Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
5 min - 8
Rest 10 minutes before serving.
Nutrition
Per serving (based on 6 servings)
