YOUR SOLIN GENERATED RECIPE
Baked Chicken and Wild Rice Casserole
Tender chicken breast baked with hearty wild rice and earthy mushrooms in a creamy, herb-infused sauce that feels incredibly comforting.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked wild rice
1 cup cremini mushrooms
0.25 cup yellow onion
0.25 cup celery
1 clove garlic
0.5 tbsp extra virgin olive oil
0.25 cup plain non-fat Greek yogurt
0.5 cup low-sodium chicken broth
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the diced onion, sliced mushrooms, and celery, sautéing until the vegetables are tender and the mushrooms have released their moisture.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for another 60 seconds until fragrant.
In a small mixing bowl, whisk together the Greek yogurt and chicken broth until the mixture is smooth and well-combined.
In a medium-sized baking dish, combine the cooked wild rice, diced raw chicken breast, and the sautéed vegetable mixture.
Pour the yogurt and broth sauce over the chicken and rice mixture, stirring gently to ensure everything is evenly coated.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the chicken is cooked through and the sauce is bubbling.
Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.