The best chicken enchiladas recipe with white sauce.
Creamy Wild Rice Chicken Casserole
Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe.
Recipe Summary Creamy Wild Rice Chicken Casserole
A hearty weeknight casserole with chicken, mushrooms, and a wild rice blend made rich and creamy with Classico® Fresh Four Cheese Alfredo Sauce.Ingredients | Chicken Enchilada Recipes With White Sauce
1 (6 ounce) package long grain and wild rice mix
2 tablespoons butter
6 large mushrooms, sliced
2 tablespoons olive oil
12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
Salt and pepper to taste
Garlic powder to taste
1 (15 ounce) jar Classico® Fresh Four Cheese Alfredo Sauce, divided
20 saltine crackers, crushed
1 tablespoon melted butter
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray.
Prepare rice according to package directions.
Melt butter in a skillet over medium to medium-high heat. Add mushrooms and saute until they release some moisture and begin to brown, 4 to 5 minutes. Remove mushrooms from pan.
Heat 2 tablespoons olive oil over medium heat in the same skillet. Saute chicken pieces until browned. Season with salt, pepper, and garlic powder to taste.
Combine the rice, chicken, mushrooms, and 3/4 of the jar of Alfredo sauce in the prepared baking dish. Mix well, and then spread remaining sauce over the top. Sprinkle crushed crackers evenly over casserole and drizzle 1 tablespoon melted butter over top.
Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.
Info | Chicken Enchilada Recipes With White Sauce
prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
TAG : Creamy Wild Rice Chicken Casserole
Trusted Brands: Recipes and Tips, Classico® Pasta Sauce,
