Name: Chicken, Mushroom & Wild Rice Casserole
Total time: 105 min
Ingredients: 2 cups water; 0.5 cup wild rice; 2 pounds boneless, skinless chicken breasts, trimmed; 2 tablespoons extra-virgin olive oil; 2 leeks, chopped and rinsed; 1.5 pounds mushrooms, sliced; 1 cup dry sherry (see Note); 0.25 cup all-purpose flour; 2 cups low-fat milk; 0.5 cup grated Parmesan cheese; 0.5 cup reduced-fat sour cream; 0.33300000429153 cup chopped flat-leaf parsley; 1 teaspoon salt; 0.5 teaspoon freshly ground pepper; 2 cups frozen French-cut green beans; 0.5 cup sliced almonds

Chicken, Mushroom & Wild Rice Casserole

3.6

(19)

19 Reviews

In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.

Jessie Price

Updated on November 9, 2021

Active Time:

1 hr

Total Time:

1 hr 45 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Diabetes Appropriate Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure High-Protein Low Added Sugars Low Sodium Low-Calorie

Jump to Nutrition Facts

Ingredients

2 cups water
½ cup wild rice
2 pounds boneless, skinless chicken breasts, trimmed
2 tablespoons extra-virgin olive oil
2 leeks, chopped and rinsed
1 ½ pounds mushrooms, sliced
1 cup dry sherry (see Note)
¼ cup all-purpose flour
2 cups low-fat milk
½ cup grated Parmesan cheese
½ cup reduced-fat sour cream
⅓ cup chopped flat-leaf parsley
1 teaspoon salt
½ teaspoon freshly ground pepper
2 cups frozen French-cut green beans
½ cup sliced almonds

Directions

Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.

Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis

Tips

Make Ahead Tip: Prepare through Step 5; cover and refrigerate for up to 2 days or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 350°F for about 1 hour.

Note: Sherry is a type of fortified wine originally from southern Spain. “Cooking sherry” sold in many supermarkets can be high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts (per serving)

371	Calories
13g	Fat
26g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 371
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 34g	67%
Total Fat 13g	17%
Saturated Fat 4g	19%
Cholesterol 76mg	25%
Vitamin A 1011IU	20%
Vitamin C 9mg	10%
Folate 73mcg	18%
Sodium 490mg	21%
Calcium 199mg	15%
Iron 3mg	16%
Magnesium 85mg	20%
Potassium 801mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.