Wild Rice Chik'n Casserole

Name: Wild Rice Chik''n Casserole Recipe
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: 2 serving Quorn Naked Chick'n Cutlets (by QUORNDAWG); 2 cup wild Rice cooked; 2 cup brown rice cooked; 1 tbsp butter salted; .5 cup yellow onion diced; 1 stalk celery diced; .5 cup sweet bell peppers diced; 1 cup crimini mushrooms sliced; 1.25 cup Healthy Request Cream of Mushroom Soup (1 can); 2 oz asiago cheese; thyme salt pepper

Minutes to Prepare: 45
Minutes to Cook: 60

Number of Servings: 6

Ingredients

2 serving Quorn Naked Chick'n Cutlets (by QUORNDAWG) 2 cup wild Rice, cooked 2 cup brown rice, cooked 1 tbsp butter, salted .5 cup yellow onion, diced1 stalk celery, diced .5 cup sweet bell peppers, diced 1 cup crimini mushrooms, sliced1.25 cup Healthy Request Cream of Mushroom Soup (1 can) 2 oz asiago cheese thyme, salt, pepper

Directions

Cook wild rice and brown rice according to packaged directions. Set aside. Thaw Quorn cutlets briefly in microwave and cut into bite sized cubes. Saute in 1 tsp butter until browned. Remove from pan then add remaining butter and vegetables (and a pinch of thyme and black pepper) and saute until tender. In casserole dish, combine all ingredients except asiago cheese. Grate cheese over the top, cover, and bake at 375 degrees until bubbly. Remove cover and bake an additional 15 minutes until cheese is lightly brown and edges of casserole are crusty. Serve with a green salad. Yum!

Serving Size: Makes six generous servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MIZJOHNSTON.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 435.1
Total Fat: 11.5 g
Cholesterol: 23.3 mg
Sodium: 790.9 mg
Total Carbs: 66.2 g
Dietary Fiber: 7.4 g
Protein: 19.1 g

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