Baked Chicken and Wild Rice Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Chicken and Wild Rice Casserole

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Wild Rice Casserole

Oven-baked chicken breast and nutty wild rice combined with earthy mushrooms and crisp celery in a velvety herb sauce for a wholesome, comforting meal.

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NUTRITION

363kcal
Protein
43.0g
Fat
9.0g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked wild rice

0.5 cup cremini mushrooms

0.25 cup yellow onion

0.25 cup celery

0.25 cup non-fat Greek yogurt

0.25 cup low-sodium chicken broth

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried thyme

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced onion, celery, and sliced mushrooms until they are tender and fragrant.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, chicken broth, sea salt, black pepper, garlic powder, and dried thyme until the sauce is smooth and well combined.

  • 4

    Add the cubed raw chicken breast, cooked wild rice, and the sautéed vegetable mixture to the bowl, stirring until everything is evenly coated in the herb sauce.

  • 5

    Transfer the casserole mixture into the prepared baking dish, smoothing the top with a spatula to ensure even cooking.

  • 6

    Place the dish in the oven and bake for 25 to 30 minutes, or until the chicken is fully cooked through and the casserole is bubbling and slightly golden on top.

Baked Chicken and Wild Rice Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Chicken and Wild Rice Casserole

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Wild Rice Casserole

Oven-baked chicken breast and nutty wild rice combined with earthy mushrooms and crisp celery in a velvety herb sauce for a wholesome, comforting meal.

NUTRITION

363kcal
Protein
43.0g
Fat
9.0g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked wild rice

0.5 cup cremini mushrooms

0.25 cup yellow onion

0.25 cup celery

0.25 cup non-fat Greek yogurt

0.25 cup low-sodium chicken broth

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried thyme

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced onion, celery, and sliced mushrooms until they are tender and fragrant.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, chicken broth, sea salt, black pepper, garlic powder, and dried thyme until the sauce is smooth and well combined.

  • 4

    Add the cubed raw chicken breast, cooked wild rice, and the sautéed vegetable mixture to the bowl, stirring until everything is evenly coated in the herb sauce.

  • 5

    Transfer the casserole mixture into the prepared baking dish, smoothing the top with a spatula to ensure even cooking.

  • 6

    Place the dish in the oven and bake for 25 to 30 minutes, or until the chicken is fully cooked through and the casserole is bubbling and slightly golden on top.