Chicken and Wild Rice Casserole
- 3 cups chicken (cooked and shredded)
- 2 cups wild rice
- 20 oz cream of chicken soup
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon onion powder
- salt and pepper (to taste)
- 1 ½ cup Colby cheese (shredded)
Preheat oven to 350 degrees. Start by cooking rice according to package directions.
In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, all seasonings, and 1 cup shredded cheddar cheese. Add this to a casserole dish.
Top with remaining ½ cup of cheese and bake for 15-20 minutes. Serve and enjoy.Optional: Top with fresh diced parsley for garnish.
Calories: 464kcalCarbohydrates: 47gProtein: 23gFat: 20gSaturated Fat: 9gCholesterol: 59mgSodium: 885mgPotassium: 367mgFiber: 3gSugar: 2gVitamin A: 550IUVitamin C: 0.4mgCalcium: 253mgIron: 2.6mg