Chicken Wild Rice Casserole
Servings 10 servings
Calories 364kcal
Ingredients
- 2 6 oz packages chicken flavored wild rice [i.e. Uncle Bens]
- 1 medium onion diced
- 8 oz baby portabella mushrooms sliced
- 4 Tbsp butter
- 1 tsp seasoned salt
- 1 tsp black pepper
- 4 cloves garlic minced
- 1 10 3/4 oz can cream of chicken soup
- 1 10 3/4 oz can cream of celery
- 1 15 oz can low sodium chicken broth
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 3 cup roughly chopped roasted chicken
- 3 tsp Mrs. Dash Original
- 2 Tbsp melted butter
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 tsp Mrs Dash Original
Instructions
- Prepare the rice per the package directions leaving slightly undercooked. Set aside to cool.
- Preheat the oven to 350°F and spray a 13x9 inch baking dish with cooking spray.
- In a medium saucepan, saute the diced onion and portabella mushrooms in 4 Tbsp of butter. Add seasoned salt and black pepper. Saute until the onions and mushrooms are softened and beginning to brown, Add the minced garlic. Saute for 1 minute longer. Remove from the stovetop.
- In a large mixing bowl, combine the cooked onions and mushrooms, rice, chicken soup, celery soup, broth, mayonnaise, Parmesan and Mrs Dash. Mix well, then pour evenly into the baking dish.
- In a small bowl, mix together melted butter, Panko, Parmesan and Mrs Dash seasoning. Sprinkle on top of the casserole.
- Bake for 35-40 minutes or until golden and bubbly.
Notes
- 1/2 cup of frozen petite peas may be added, if desired.
- Add cayenne pepper or red pepper flakes to your taste to add heat.
- Omit Mrs Dash seasoning and use herbes de provence in its place.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 32g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 549mg | Potassium: 454mg | Fiber: 4g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg