Chicken and Wild Rice Casserole
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp butter
- 1 cup chopped onion
- 2 (4.3-oz) pkg long-grain and wild rice mix
- 1 (12-oz) pkg frozen green beans
- 1 (10.75-oz) can cream of chicken soup
- 1 (8-oz) carton sour cream
- 1 tsp dried crushed rosemary
- ½ tsp garlic powder
- 1 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F. Cut chicken into ½-inch pieces; season lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium heat; add chicken and onion. Cook 6 to 8 minutes or until chicken is done. Spoon into a large bowl.
- Meanwhile, cook rice according to package directions. Stir into chicken with green beans, soup, sour cream, rosemary, and garlic powder. Season with salt and pepper to taste.
- Spoon mixture into a greased 13- x 9-inch baking dish. Bake 30 minutes; sprinkle with cheese, and bake 10 minutes longer or until bubbly.
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