Creamy Wild Rice Chicken Casserole
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Description
A hearty weeknight casserole with chicken, mushrooms, and a wild rice blend made rich and creamy with Classico® Fresh Four Cheese Alfredo Sauce.
Ingredients
- 1 (6 ounce) package long grain and wild rice mix
- 2 tablespoons butter
- 6 large mushrooms, sliced
- 2 tablespoons olive oil
- 12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
- Salt and pepper to taste
- Garlic powder to taste
- 1 (15 ounce) jar Classico® Fresh Four Cheese Alfredo Sauce, divided
- 20 saltine crackers, crushed
- 1 tablespoon melted butter
- 1 tablespoon chopped fresh parsley
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray.
- 2. Prepare rice according to package directions.
- 3. Melt butter in a skillet over medium to medium-high heat. Add mushrooms and saute until they release some moisture and begin to brown, 4 to 5 minutes. Remove mushrooms from pan.
- 4. Heat 2 tablespoons olive oil over medium heat in the same skillet. Saute chicken pieces until browned. Season with salt, pepper, and garlic powder to taste.
- 5. Combine the rice, chicken, mushrooms, and 3/4 of the jar of Alfredo sauce in the prepared baking dish. Mix well, and then spread remaining sauce over the top. Sprinkle crushed crackers evenly over casserole and drizzle 1 tablespoon melted butter over top.
- 6. Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.
Nutrition Facts
serving: 4 servings
calories: 505 kcal
carbohydrates: 53.3 g
protein: 25.9 g
saturated fat: 7.2 g
cholesterol: 71.3 mg
sodium: 1337.2 mg
fiber: 3.2 g
sugar: 2 g