Chicken Breast and Rice Casserole recipe
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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
Nutrition Info
- 441.5 caloriescarbohydrate: 32.8 gcholesterol: 46.4 mgfat: 26.9 gfiber: 2.6 gprotein: 18.6 gsaturatedFat: 6.2 gservingSize: -sodium: 223.4 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken Breast and Rice Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.