Wild Rice Supreme (Chicken Wild Rice Casserole)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
218 kcal
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Cuisine
American
Wild Rice Supreme (Chicken Wild Rice Casserole)
Report
Healthy Chicken and Wild Rice Casserole made without canned soup! Creamy, packed with veggies, wild rice, and almonds. Great for leftovers with GF options!
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Ingredients
- 6 ounce Long Grain and Wild Rice Mix Lundberg, Near East or similar; made according to package directions
- 2 cups chicken or leftover turkey (rotisserie chicken works too)
- ¼ cup butter half of a stick
- ⅓ cup onion chopped
- ⅓ cup celery chopped
- ⅓ cup flour replace with gluten free purpose flour if GF
- 1 cup chicken broth or stock, replace with vegetable broth if desired
- 1 cup half and half use cream, milk or plant-based milk
- 1 teaspoon kosher sea salt
- fresh ground black pepper
- 4 ounce pimientos diced, jarred
- ⅓ cup fresh parsley chopped
- ¼ cup slivered almonds chopped
- crispy fried onions optional, but yummy!
Instructions
- Prepare long grain and wild rice according to the box directions and in the meantime begin prepping your ingredients. Preheat oven to 400°F (205° C) and grease or butter a 2 qt casserole.
- Melt butter in a large saucepan or skillet or medium heat; add chopped onion and celery; cook, stirring occasionally until soft, about 5 minutes. Stir in flour, salt, pepper and cook for one minute.
- Pour in half-and-half and chicken broth, stirring until thickened, about 5 minutes.
- Add chicken, stirring to coat., toss in chopped almonds, pimientos and fresh parsley.
- Add pre-cooked long grain and wild rice mix, stir to combine. Pour into buttered or greased 2 qt casserole dish and smooth. If desired, top with crispy fried onions. Bake, uncovered for 30 minutes.
Equipments used:
Notes
- This recipe easily doubles, use a 9x13 casserole dish and adjust baking time longer if not bubbly and crisp on top.
- GLUTEN FREE | Easy peasy, simply make sure your rice blend you purchase is a GF product, then simply swap out the all purpose flour for a good 1-to-1 Gluten Free flour <-- my favorite brand!
- VEGAN/VEGETARIAN | This is a bit trickier, but still doable!
- chicken broth
- Make-Ahead: Assemble the casserole, cover tightly, and refrigerate for up to 1 week. Remove from the fridge 30 minutes before baking, uncover, and bake as directed.
- Freezing Uncooked: Cool completely before freezing. Wrap in plastic wrap and foil, label, and freeze. Thaw overnight in the fridge, remove 30 minutes before baking, and bake as instructed (don’t forget to remove the plastic wrap!).
- Freezing Cooked: Let the casserole cool, wrap it well (plastic wrap and foil), label, and freeze. Reheat in a 300°F oven for 30-40 minutes, covered, and uncover during the last 10 minutes to crisp the top.
- Reheating: For thawed casseroles, bake covered at 300°F for 30 minutes, uncovering for the last 10 minutes. For frozen casseroles, bake a bit longer, checking at 40 minutes.
- omit chicken/turkey and add in a plant based protein like tofu, or cubed portobella mushrooms.
- swap chicken broth with vegetable broth
- use a plant based butter blend or olive oil to saute veggies
- make sure wild rice mix is Vegan (Lundberg brand is)
- replace half and half with ½ coconut cream and ½ oat milk or other plant based milk
- Make-Ahead: Assemble the casserole, cover tightly, and refrigerate for up to 1 week. Remove from the fridge 30 minutes before baking, uncover, and bake as directed.
- Freezing Uncooked: Cool completely before freezing. Wrap in plastic wrap and foil, label, and freeze. Thaw overnight in the fridge, remove 30 minutes before baking, and bake as instructed (don’t forget to remove the plastic wrap!).
- Freezing Cooked: Let the casserole cool, wrap it well (plastic wrap and foil), label, and freeze. Reheat in a 300°F oven for 30-40 minutes, covered, and uncover during the last 10 minutes to crisp the top.
- Reheating: For thawed casseroles, bake covered at 300°F for 30 minutes, uncovering for the last 10 minutes. For frozen casseroles, bake a bit longer, checking at 40 minutes.
Nutrition Information
Show Details
Serving
1serving
Calories
218kcal
(11%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
373mg
(16%)
Potassium
248mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
895IU
(18%)
Vitamin C
19mg
(21%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 218kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 373mg | 16% |
| Potassium | 248mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 19mg | 21% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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