Cheesy Chicken Wild Rice Casserole
Cheesy Chicken Wild Rice Casserole - a simple wild rice bake loaded with vegetables, chicken morsels, and cheesy goodness.
Prep Time15 mins
Cook Time1 hr 40 mins
Total Time1 hr 55 mins
- 1 1/2 cups uncooked wild rice
- 1 1/2 cups sliced carrots
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup sliced celery
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 teaspoons Cajun seasoning, divided
- 1 3/4 - 2 pounds chicken breast
- 8 ounces shredded pepper jack cheese
- 8 ounces low-fat cream cheese
- 1/2 cup sliced almonds
- 1 tablespoon chopped parsley
Preheat the oven to 400 degrees F. Place the wild rice, carrots, onion, bell pepper, celery, garlic, and 1 teaspoon cajun seasoning in a 9x13 inch baking dish. Pour 4 cups chicken broth in the baking dish and stir. Cover tightly with foil and bake for 80 minutes.
Meanwhile, cut the chicken breast into small bite-sized pieces. (Less than 1-inch cubes.) Sprinkle the remaining 2 teaspoons Cajun seasoning over the chicken and toss to coat. Shred the pepper jack, and cut the cream cheese into small cubes.
Once the rice comes out of the oven, take the foil off and toss the chicken, shredded cheese, and cream cheese cubes into the baking dish. There will still be a little broth at the bottom of the baking dish. Toss well, so the cream cheese can turn the broth into a creamy sauce.
Sprinkle the sliced almonds over the top and place the casserole back into the oven for 20-25 minutes, until the almonds are toasted and the chicken pieces are cooked through. Garnish with chopped parsley and serve warm.
Calories: 587kcal | Carbohydrates: 33g | Protein: 62g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 177mg | Sodium: 993mg | Potassium: 1349mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5500IU | Vitamin C: 38.9mg | Calcium: 318mg | Iron: 2.5mg