Creamy Wild Rice Chicken Casserole
Creamy wild rice chicken casserole is hearty, rich, and full of savory flavor—perfect for cozy nights and easy leftovers.
Servings: 5 servings
Ingredients
- 3 large carrots sliced
- 2 ribs celery sliced
- 1 yellow onion diced
- 1 cup uncooked wild rice
- 3 cups chicken broth
- 1 lb chicken breast cubed
- 1 cup heavy cream
- 1 cup cheddar cheese
- 4 tbsp melted butter
- 1 cup Italian style panko breadcrumbs
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 baking dish with nonstick spray add the cut up vegetables in to the baking dish along with the rice and chicken broth stir well cover tightly with aluminum foil and bake for 1 hour and 14 minutes.
- After the cooking time is up remove from the oven and turn the oven to 400 degrees F now. Remove the aluminum foil. Add in to the baking dish the uncooked chicken, heavy cream and cheese stir well. Combine the panko breadcrumbs and melted butter together in a small bowl. Sprinkle the panko mixture over the top of the casserole and bake for an additional 20 to 25 minutes or until the chicken has cooked through.
Nutrition
Calories: 637kcal | Carbohydrates: 42g | Protein: 34g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 161mg | Sodium: 995mg | Potassium: 798mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8531IU | Vitamin C: 6mg | Calcium: 258mg | Iron: 2mg
