"Chicken" and Wild Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 272.6
  • Total Fat: 8.3 g
  • Cholesterol: 11.8 mg
  • Sodium: 659.1 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 12.1 g

View full nutritional breakdown of "Chicken" and Wild Rice Casserole calories by ingredient
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Introduction

Mom's classic madeover to be healthy AND vegetarian! Seriously, this is the most delicious comfort food and you will get addicted. You can use real chicken if you want, but I promise you'll fool everyone if you use the Quorn. Mom's classic madeover to be healthy AND vegetarian! Seriously, this is the most delicious comfort food and you will get addicted. You can use real chicken if you want, but I promise you'll fool everyone if you use the Quorn.
Number of Servings: 8

Ingredients

    1 package Quorn tenders
    1 box Near East wild rice pilaf
    1.5 Tbsp Olive Oil
    1 cup diced onion
    1 cup diced celery
    1 cup diced mushrooms
    1 cup sour cream
    1.5 cups bread crumbs (whole wheat Panko)
    1.5 Tbsp Smart Balance
    2 cloves garlic, crushed

Directions

Make rice according to package directions. Saute veggies and mushrooms in olive oil till soft, then add the Quorn and heat through. Combine with rice in a large bowl and add sour cream. Transfer to a casserole dish sprayed with cooking spray. Heat Smart Balance in a small skillet and add garlic and bread crumbs. Stir till very well combined and toast till golden brown. Spread evenly over casserole. Bake 30 minutes at 350. Gets exponentially better after a day or two in the fridge.

Number of Servings: 8

Recipe submitted by SparkPeople user STEPHISVENUS.

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