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Chicken Wild Rice Casserole
This hearty and delicious recipe for Chicken and Wild Rice Casserole is prepared with juicy chicken, rice, kale, tomatoes, and a good dose of cheese.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
20
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
chicken and wild rice casserole, chicken wild rice casserole, wild rice chicken casserole
Servings:
8
Author:
Katerina | Diethood
Ingredients
3
cups
water,
or chicken broth
1
cup
uncooked wild rice
2
tablespoons
olive oil
1
small
yellow onion,
finely diced
4
cloves
garlic,
minced
8
ounces
cooked chicken breasts,
cut into cubes or shredded (leftover chicken is great in this recipe)
4
cups
chopped kale leaves,
packed
salt and freshly ground black pepper,
to taste
1
cup
spaghetti/pasta sauce
½
cup
crumbled blue cheese
1
cup
shredded mild cheddar cheese
½
cup
fresh cherry tomatoes,
quartered, for garnish, optional
2
green onions,
green parts only, for garnish, optional
Instructions
In a saucepan, bring the water to a boil and stir in 1 cup of wild rice.
Reduce heat and simmer covered for 40 to 45 minutes or just until the kernels puff open.
Uncover and fluff with a fork; let simmer an additional five minutes. Set aside.
Meanwhile, preheat the oven to 375˚F. Grease a casserole dish with cooking spray; set aside.
Heat the olive oil in a large skillet. Add the onions and cook for 2 to 3 minutes, or until just tender.
Add the garlic and cook for 20 seconds, stirring occasionally, or until fragrant.
Stir in the cubes of cooked chicken and continue to cook for 3 to 4 minutes or until the chicken is heated through.
Stir in the chopped kale and season with salt and pepper. Cook, stirring frequently, for 2 to 3 minutes or until wilted.
Remove from heat.
In a mixing bowl, combine the cooked wild rice, chicken mixture, pasta sauce, and blue cheese; mix until well combined.
Transfer the mixture to the baking dish and top with the cheddar cheese.
Bake for 15 to 20 minutes, or until the cheese is melted.
Remove from oven and let stand 5 to 8 minutes.
Garnish with fresh tomatoes and green onions.
Serve.
Nutrition
Serving:
10.5
ounces
|
Calories:
371
kcal
|
Carbohydrates:
27
g
|
Protein:
26
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
64
mg
|
Sodium:
539
mg
|
Potassium:
597
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
5075
IU
|
Vitamin C:
50
mg
|
Calcium:
370
mg
|
Iron:
2
mg