Cheesy Chicken Wild Rice Casserole
Cheesy Chicken Wild Rice Casserole - a simple wild rice bake loaded with vegetables, chicken morsels, and cheesy goodness.
Servings: 8
Calories: 587kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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