Chicken Breast and Rice Casserole

This chicken casserole became a family favorite after originating from one of those "what to make for dinner" nights. Nuts and wild rice add a lot.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 442 Calories

Ingredients

• ½ cup chopped pecans
• ½ cup sour cream
• ½ cup shredded Cheddar cheese
• 2 teaspoons olive oil
• ½ cup mayonnaise
• salt and ground black pepper to taste
• 2 cups sliced fresh mushrooms
• 1 cup uncooked white rice
• ¼ cup sunflower seeds
• 3 cooked skinless, boneless chicken breast halves, chopped
• ½ cup uncooked wild rice
• 3 cups water, divided
• 1 tablespoon prepared yellow mustard
• 1 medium onion, coarsely chopped
• ¼ cup crushed saltine crackers, or more as needed

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.