Creamy Wild Rice Chicken Casserole

A hearty weeknight casserole with chicken, mushrooms, and a wild rice blend made rich and creamy with Classico® Fresh Four Cheese Alfredo Sauce.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 505 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon melted butter
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 20 saltine crackers, crushed
• garlic powder to taste
• 6 large mushrooms, sliced
• 1 (6 ounce) package long grain and wild rice mix
• 1 (15 ounce) jar Classico® Fresh Four Cheese Alfredo Sauce, divided
• 12 ounces skinless, boneless chicken breasts, cut into bite-size pieces

Recipe Instructions

Step 1

Prepare rice according to package directions.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.