Ingredients
8
8 servings
- •2 (14.5 ounce) cans chicken broth
- •1 cup uncooked wild rice
- •0.5 cup water chestnuts, sliced
- •0.25 cup butter
- •1 teaspoon salt
- •0.5 pound fresh mushrooms, sliced
- •0.5 cup onion, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring chicken broth to a boil in a medium saucepan.
- Mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter, and salt in a 1 1/2-quart baking dish.
- Cover and bake in the preheated oven for 30 minutes.
- While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in the skillet; slowly cook and stir until tender. Stir mushrooms and onion into wild rice mixture.
- Cover and continue baking until liquid has been absorbed, about 30 more minutes.
Nutritional Facts
Per 8 servings
- Calories: 137
- Carbohydrate: 18g
- Fat: 6g
- Fiber: 2g
- Protein: 4g
- Sugar: 2g
Related Recipes
Wild Rice Casserole
Chicken and Wild Rice Casserole
Wild and Brown Rice
Super Veggie Chicken and Wild Rice Casserole
Instant Pot Wild Rice with Mushrooms
Cajun Wild Rice
Chicken, Rice, and Green Bean Casserole
Instant Pot Chicken and Wild Rice Chowder
Chicken and Rice Casserole I
Chicken Wild Rice Soup I
Chicken and Wild Rice Soup
