This chicken with wild rice and vegetables casserole is a perfect combination of flavors and textures. Tender chicken, hearty wild rice, and a variety of colorful vegetables all come together in a creamy and flavorful sauce. This dish is not only delicious but also healthy, providing a balanced meal with protein, complex carbohydrates, and plenty of vitamins. It's a comforting and satisfying meal that the whole family will love, and it's easy to make too. Try this recipe for a wholesome and flavorful dinner option!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup wild rice
- 2 cups chicken broth
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup chopped bell peppers
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Directions
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, garlic, carrots, and bell peppers. Cook until the vegetables are tender.
- Stir in the flour and cook for 1 minute. Gradually whisk in the milk, then bring to a simmer.
- Remove the skillet from heat and stir in the cooked wild rice, frozen peas, and shredded cheddar cheese. Season with salt and pepper to taste.
- Transfer the mixture to a greased casserole dish. Arrange the chicken breasts on top.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the casserole is hot and bubbly.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
- Serve the chicken with wild rice and vegetables casserole hot, and enjoy!
