creamy wild rice chicken casserole

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.