Super Veggie Chicken and Wild Rice Casserole An updated version of your mom’s chicken casserole with lots of hidden veggies to please even the pickiest eaters.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×13-inch baking dish.Advertisement
Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.
Per Serving: 285 calories; protein 23.2g; carbohydrates 25g; fat 9.6g; cholesterol 57.3mg; sodium 851.4mg. You can use frozen peas & carrots and skip the microwave step. Actually, you can use any veggies your family likes broccoli and zucchini would both work great!