Name: Chicken and wild rice casserole
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 1 serving
Ingredients: 2 lb boneless skinless chicken breasts, cut into 1-inch pieces; 1 1/4 cups wild rice; 2 1/2 medium carrots, diced; 3 stalks celery, diced; 1 1/4 medium yellow onions, diced; 3 cloves garlic, minced; 3 cups low-sodium chicken broth; 2/3 cup plain nonfat Greek yogurt; 1 tbsp extra virgin olive oil; 2 tsp dried thyme; 1 1/4 tsp salt; 3/4 tsp black pepper; 1/2 cup water; 1 tbsp lemon juice

Instructions

Prep 20 min · Cook 1 hr 10 min

Preheat the oven to 375°F. Heat the olive oil in a 12-inch skillet over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes until the onions are translucent and the vegetables are softened.
Add the garlic, dried thyme, and wild rice to the skillet. Stir constantly for 2 minutes to lightly toast the rice and soften the garlic.
Add the chicken broth, water, salt, and black pepper to the skillet. Bring to a simmer over medium-high heat.
Place the raw chicken pieces in an even layer in a 9-inch-by-13-inch baking dish. Pour the rice and hot liquid mixture over the chicken, ensuring the chicken is submerged.
Cover the dish tightly with aluminum foil. Bake for 55 to 60 minutes until the rice is tender and most of the liquid is absorbed. At 55 minutes, check if the rice is tender; if not, cover and cook for 5 minutes more. Done when chicken is opaque in the center, 165°F.
In a small bowl, whisk the Greek yogurt with a few spoonfuls of the hot liquid from the casserole until smooth. Remove the foil and stir the yogurt mixture and lemon juice into the casserole. Let it rest for 5 minutes to thicken before serving.

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Ingredients

Instructions

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