Creamy Wild Rice Chicken Casserole recipe
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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
Nutrition Info
- 505 caloriescarbohydrate: 53.3 gcholesterol: 71.3 mgfat: 20.9 gfiber: 3.2 gprotein: 25.9 gsaturatedFat: 7.2 gservingSize: -sodium: 1337.2 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Wild Rice Chicken Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray.
Prepare rice according to package directions.
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.
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.
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.
Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.