Chicken & Wild Rice Casserole
Wild rice contains more fiber and potassium than even brown rice. This colors in this baked dish are perfect for an autumn dinner.
$1.49 per serving
Ingredients
- 1 cup wild rice
- 4 Tablespoons canola oil (divided)
- 1 pound boneless, skinless chicken (cut into bite-sized pieces)
- ½ cup pumpkin seeds (aka pepitas)
- 1 medium yellow onion (diced)
- 1 15-ounce can corn kernels
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon type
- ½ cup Parmesan cheese (grated and divided)
- nonstick spray
Instructions
- Cook rice according to package. Drain off any extra cooking liquid and set aside.
- Preheat oven to 350°F. Spray a 9x13-inch bakin pan with nonstick spray.
- In a large skillet, heat 2 Tablespoons oil over medium heat. Add chicken and cook through, about 6 minutes. Remove from heat and set aside.
- In the same skillet, heat the remaining 2 Tablespoons of oil over medium heat. Add onion, corn, salt, and pepper. Cook until onion is soft, about 5 minutes.
- Add thyme, pumpkin seeds, chicken, rice, and 1/4 cup parmesan cheese. Mix together.
- Transfer mixture to a 9x13-inch baking dish coated with nonstick spray. Bake at 350°F for 20 minutes. Top with remaining cheese and bake 5 minutes more.
Nutrition Label
Serving: 1 cup
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