- 1 (6 ounce) package long grain and wild rice mix
- 2 tablespoons butter
- 6 large mushrooms, sliced
- 2 tablespoons olive oil
- 12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
- Salt and pepper to taste
- Garlic powder to taste
- 1 (15 ounce) jar Classico® Fresh Four Cheese Alfredo Sauce, divided
- 20 saltine crackers, crushed
- 1 tablespoon melted butter
- 1 tablespoon chopped fresh parsley
- Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray.
- Prepare rice according to package directions.
- Melt butter in a skillet over medium to medium-high heat. Add mushrooms and saute until they release some moisture and begin to brown, 4 to 5 minutes. Remove mushrooms from pan.
- Heat 2 tablespoons olive oil over medium heat in the same skillet. Saute chicken pieces until browned. Season with salt, pepper, and garlic powder to taste.
- Combine the rice, chicken, mushrooms, and 3/4 of the jar of Alfredo sauce in the prepared baking dish. Mix well, and then spread remaining sauce over the top. Sprinkle crushed crackers evenly over casserole and drizzle 1 tablespoon melted butter over top.
- Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.
04/09/2017
recipepes.com
Creamy Wild Rice Chicken Casserole, recipe
PT15M
PT1H
5
455 calories
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