Lyndie's Chicken and Wild Rice Blend Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 347.2
  • Total Fat: 15.7 g
  • Cholesterol: 135.1 mg
  • Sodium: 764.5 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 29.2 g

View full nutritional breakdown of Lyndie's Chicken and Wild Rice Blend Casserole calories by ingredient


Introduction

This is a great, warm meal or side for Sunday brunch or dinner. You can add or substitute other veggies, too, like broccoli. You also can make this without chicken, and use basmati rice cooked in vegetable or chicken broth. This is a great, warm meal or side for Sunday brunch or dinner. You can add or substitute other veggies, too, like broccoli. You also can make this without chicken, and use basmati rice cooked in vegetable or chicken broth.
Number of Servings: 8

Ingredients

    4 cup rice, uncle bens ready whole grain medley brown and wild rice (cooked)
    2 serving Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g)
    1 cup Dairy, Milk - Whole - 1 cup
    1 package (10 oz) Spinach, fresh
    1 medium (2-1/2" dia) Onions, raw, diced
    2.5 cups Reduced Fat Mexican or Sharp Cheddar Cheese
    2.5 tsp Thyme, ground
    2.5 tsp Parsley, dried
    .5 tsp Cayenne pepper (more if you like your dish spicy)
    Dash of poultry seasoning
    2 serving Baked Chicken Breast, skinless (1 breast)
    2 serving Baked Chicken Leg - No Skin
    2 TBSP butter

    Optional: 2 strips of cooked bacon, diced


Tips

You can add a few strips of diced bacon to this dish. Or, make it meatless and cook the wild rice blend or basmati rice in vegetable or chicken broth.


Directions

Sautee chopped onion in 2TBSP butter with .5 tsp cayenne pepper until onions are translucent. Add spinach and cook for three minutes. Mix chicken (leftover baked chicken works beautifully), spinach-onion mix, and spices in a large bowl and refrigerate for two hours (you can skip this step, but I like the flavors to marinate a bit). Beat eggs and milk together. Add egg-milk mixture and 2 c. cheese into the large bowl from the refrigerator and mix well. Pour into a large casserole dish that has been coated with cooking spray. Top with remaining cheese and bake at 350 for 30-45 min until hot and bubbly.

Serving Size: Makes 8 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LABRODERSEN.