This chicken casserole became a family favorite after originating from one of those “what to make for dinner” nights. Nuts and wild rice add a lot.
Ingredients
- 3 cups water, divided
- 1 cup uncooked white rice
- ½ cup uncooked wild rice
- 2 teaspoons olive oil
- 2 cups sliced fresh mushrooms
- 1 medium onion, coarsely chopped
- 3 cooked skinless, boneless chicken breast halves, chopped
- ½ cup chopped pecans
- ¼ cup sunflower seeds
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon prepared yellow mustard
- salt and ground black pepper to taste
- ¼ cup crushed saltine crackers, or more as needed
- ½ cup shredded Cheddar cheese
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring 2 cups water and white rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Step 3
At the same time, bring remaining 1 cup water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
Step 4
Heat oil in a frying pan over medium-high heat. Add mushrooms and onion and saute until soft, 5 to 7 minutes. Set aside in a large bowl and stir in diced chicken, pecans, and sunflower seeds. Stir in cooked rice. Add mayonnaise, sour cream, mustard, salt, and pepper. Transfer to a casserole dish. Spread crushed saltine crackers over top.
Step 5
Bake in the preheated oven for 25 minutes. Spread Cheddar cheese over the casserole and return to the oven until cheese melts, about 5 minutes more. Serve hot.
Cook’s Notes:
Using fat-free mayo and sour cream and reduced-fat cheese make it a good low-fat option.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 442 | |
% Daily Value * | |
Total Fat27g | 34% |
Saturated Fat6g | 31% |
Cholesterol46mg | 15% |
Sodium223mg | 10% |
Total Carbohydrate33g | 12% |
Dietary Fiber3g | 9% |
Total Sugars2g | |
Protein19g | |
Vitamin C2mg | 9% |
Calcium100mg | 8% |
Iron2mg | 13% |
Potassium328mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this