Crunchy nuts join mushrooms and a cracker and cheese topping in this family-friendly chicken and rice casserole.
Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
442 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring 2 cups water and white rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Step 3
At the same time, bring remaining 1 cup water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
Step 4
Heat oil in a frying pan over medium-high heat. Add mushrooms and onion and saute until soft, 5 to 7 minutes. Set aside in a large bowl and stir in diced chicken, pecans, and sunflower seeds. Stir in cooked rice. Add mayonnaise, sour cream, mustard, salt, and pepper. Transfer to a casserole dish. Spread crushed saltine crackers over top.
Step 5
Bake in the preheated oven for 25 minutes. Spread Cheddar cheese over the casserole and return to the oven until cheese melts, about 5 minutes more. Serve hot.
Ingredients
2 teaspoons olive oil
salt and ground black pepper to taste
2 cups sliced fresh mushrooms
1 cup uncooked white rice
3 cooked skinless, boneless chicken breast halves, chopped
3 cups water, divided
1 tablespoon prepared yellow mustard
1 medium onion, coarsely chopped
0.5 cup shredded Cheddar cheese
0.5 cup sour cream
0.5 cup chopped pecans
0.5 cup mayonnaise
0.5 cup uncooked wild rice
0.25 cup sunflower seeds
0.25 cup crushed saltine crackers, or more as needed
