Chicken and Wild Rice Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 464.9
- Total Fat: 13.0 g
- Cholesterol: 51.1 mg
- Sodium: 776.8 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 6.5 g
- Protein: 31.0 g
View full nutritional breakdown of Chicken and Wild Rice Casserole calories by ingredient
Introduction
Creamy, delicious, gluten free casserole. Creamy, delicious, gluten free casserole.Number of Servings: 6
Ingredients
-
5 cups water
3/4 cup uncooked regular brown rice
3/4 cups uncooked wild rice
1 jar (10 oz) Classico Alfredo pasta sauce
1 cup sour cream, light
1/2 cup chicken broth
1/2 cup freshly shredded parmesan cheese
1/4 tsp. thyme
1/4 tsp. pepper
1 lb. chicken breasts, uncooked
1 can (15 oz) white beans, drained and rinsed
1 bag (16 oz) mixed vegetables, thawed
Directions
Cook chicken, cool slightly and shred or cup up. Set aside.
In a saucepan, heat water, brown rice and wild rice until boiling. Reduce heat, cover and simmer for 40 - 50 minutes or until rices are tender. Drain if necessary.
Heat oven to 350. Spray 9 x 13 in baking dish with cooking spray. In a very large bowl, mix pasta sauce, sour cream, broth, parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, chicken and vegetables. Spoon into baking dish.
Bake uncovered for 40 - 50 minutes.
Serving Size: Makes 6 large healthy portions
Number of Servings: 6
Recipe submitted by SparkPeople user DEBBIDOESDINNER.
In a saucepan, heat water, brown rice and wild rice until boiling. Reduce heat, cover and simmer for 40 - 50 minutes or until rices are tender. Drain if necessary.
Heat oven to 350. Spray 9 x 13 in baking dish with cooking spray. In a very large bowl, mix pasta sauce, sour cream, broth, parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, chicken and vegetables. Spoon into baking dish.
Bake uncovered for 40 - 50 minutes.
Serving Size: Makes 6 large healthy portions
Number of Servings: 6
Recipe submitted by SparkPeople user DEBBIDOESDINNER.