Creamy Baked Chicken & Wild Rice Primavera
I've been on a casserole trip lately. Winter in Louisiana isn't particularly harsh, but it is still chilly. I've been wanting big recipes to feed my teenage boys with room for leftovers the next day, which they eat up!
This recipe is very hearty with the wild rice, all of the chicken and lots of colorful vegetables.
It would be great to bring to a potluck because it serves a lot of people!
I hope you enjoy it!
Here's the Instagram link, followed by the recipe
Recipe:
Sauté on the stove in a Dutch oven:
3 tablespoons olive oil
1 onion, finely chopped
3 lbs boneless, skinless chicken breast or thighs. Diced into bite-size pieces marinated in the following…
Spice mix for chicken:
1 tablespoon dried chives
½ teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon thyme
¼ teaspoon red bell pepper flakes
1 tablespoon sesame oil
Preheat oven to 350°F.
Once the chicken is lightly browned on all sides, add in:
5-7 cups fresh, uncooked, chopped broccoli
2 cups corn (I used fresh, but I'm sure canned is fine)
14.5 oz can chopped tomatoes (drained)
2, 10 oz cream of mushroom or cream of chicken soup
3 cups shredded cheddar + 1 cup to top
¼-½ cup crumbled crackers
Rice:
Simmer in a separate pot for 35-40 minutes
2 cups long grain white rice cooked
2 tablespoons butter
5 cups water
4 tablespoons chicken base
Mix everything (including the rice mixture) thoroughly and then transfer to a large, buttered baking dish.
Add remaining cheese over top of casserole.
Sprinkle crumbled crackers on top
INSTRUCTIONS
Cover the casserole dish with foil.
Bake for 60 minutes at 350°
Remove the foil and pop under the broiler for a few minutes to brown the top.
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