This was one of my favorite meals. It did take a bit of prep work to get it all together but if you're organized it's isn't too bad.
I like to cook up a bunch of chicken in the crockpot when it's on sale and portion it into 10 - 12 oz. bags in the freezer. Then it's all ready to pull out when I need a quick chicken salad or a meal like this.
Cook the rice in the morning when you're making breakfast or getting ready to leave. Chuck it in the refrigerator and then it's all set to just mix and put in the oven.
I love alfredo sauce on just about anything. I'd never tried it on rice and now wonder why I never tried it! This was positively wonderful!
Chicken and Wild Rice Casserole
Adapted from Healthy 4 Life
5 cups water
3/4 cup uncooked regular brown rice
3/4 cups uncooked wild rice
1 jar (10 oz) Classico Alfredo pasta sauce
1 cup sour cream, light
1/2 cup chicken broth
1/2 cup freshly shredded parmesan cheese
1/4 tsp. thyme
1/4 tsp. pepper
1 lb. chicken breasts, uncooked
1 can (15 oz) white beans, drained and rinsed
1 bag (16 oz) mixed vegetables, thawed
Cook chicken, cool slightly and shred or cup up. Set aside.
In a saucepan, heat water, brown rice and wild rice until boiling. Reduce heat, cover and simmer for 40 - 50 minutes or until rices are tender. Drain if necessary.
Heat oven to 350. Spray 9 x 13 in baking dish with cooking spray. In a very large bowl, mix pasta sauce, sour cream, broth, parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, chicken and vegetables. Spoon into baking dish.
Bake uncovered for 40 - 50 minutes.
One Year Ago...