Chicken Wild Rice Dish
Submitted by MM
Make-ahead chicken and wild rice casserole loaded with mushrooms, red bell pepper, celery, and low-fat cheddar. Assemble the night before and bake when you’re ready. Feeds a crowd.
YIELD
6 servingsPREP
15 minCOOK
90 minREADY
1 hrsThis is the casserole you bring when someone asks “can you make enough for everyone?"
Wild rice and brown rice give it a nutty, hearty base, then cubed chicken, sauteed mushrooms, red bell pepper, celery, and scallions pile on the flavor and texture.
Low-fat cheddar melts through the whole thing as it bakes covered, then the lid comes off for the last 15 minutes to let the top crisp up.
Assemble the whole dish the night before, refrigerate it, and just pull it out an hour before baking. That’s hosting made easy.
Kitchen Tips
- Use both wild rice and brown rice for a mix of textures and a nuttier flavor than white rice alone
- If assembling overnight, pull the dish from the fridge a full hour before baking so it heats evenly
- The bouillon cubes dissolve into the water and season the dish from within; taste before adding extra salt
Ingredients
Directions
In a kettle, sauté the first five ingredients in the butter substitute until tender.
Add remaining ingredients and mix well. Spoon into a greased 13 x 9 inch baking dish .
Cover and bake at 350℉ (180℃) for 75 minutes.
Uncover and bake for 15 minutes longer or until heated through.
This dish may be assembled and refrigerated overnight.
Remove from the refrigerator 1 hour before baking.
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