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 calories
carbohydrate: 53.3 g
cholesterol: 71.3 mg
fat: 20.9 g
fiber: 3.2 g
protein: 25.9 g
saturatedFat: 7.2 g
servingSize: -
sodium: 1337.2 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

A hearty weeknight casserole with chicken, mushrooms, and a wild rice blend made rich and creamy with Classico® Fresh Four Cheese Alfredo Sauce.

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