Who hasn't had some version of chicken and rice casserole. The classic version is full of fat and sodium but still so tasty. I was not sure how this version would compare as it's much healthier, but the taste surprised me. It was amazingly moist, flavorful and invoked happy childhood memories. This is not your mom's casserole, it's a grown up healthy absolutely scrumptious take on that childhood classic. We will be making this again and again. The leftovers, if you have any, heat up really well too!
Recipe Modifications
- Used portion of large white onion instead of whole small onion
- Cooked Rice to package instructions
- Used Sharp Cheddar, I think it tastes better than a mild cheddar in a dish like this and a bit gives allot of flavor
- Added a whole 8 ounce package of mushrooms sliced
Ingredients
1 Tbsp plus 1 Tsp Olive Oil
1 Small Onion, diced
1 Cup Mushrooms, sliced
1 Tsp Salt
1/2 Tsp Garlic Powder
1 Lb Chicken Breasts (about 2), boneless, skinless, cut into 1/2 inch pieces
1/2 Cup Sour Cream
1 Cup Cheddar Cheese, shredded (plus additional for sprinkling on top)
3 Cups Cooked Wild Rice (I cooked 1 cup uncooked wild rice in 4 cups water for 50 minutes)
Recipe
This recipe comes from weelicious. She does an incredible job of putting out healthy and fun recipes.
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