Chicken and Cranberry Wild Rice Casserole

Chicken and Cranberry Wild Rice Casserole

The classic fall pairing of cranberry and chicken is given a different spin in this dish. White wine, tamari, Worcestershire, and thyme give this hearty autumn supper a delicious depth of flavour.

Ingredients

  • Serves: 6
  • Prep Time:
  • Cook Time:
  • 4 bone-in, skinless chicken breasts
  • 1 onion(s), medium, chopped
  • 1 cup (250 mL) celery
  • 3 tbsp (45 mL) Worcestershire sauce
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1/2 tsp (2.5 mL) black pepper, coarsely ground
  • 1 tsp (5 mL) thyme, dried
  • 1 cup (250 mL) short grain brown rice
  • 1/2 cup (125 mL) wild rice
  • 1/2 lb (0.3 kg) cremini mushrooms
  • 2 tbsp (30 mL) low-sodium tamari
  • or
  • 2 tbsp (30 mL) low-sodium soy sauce
  • 1 1/2 cup (375 mL) water
  • 1 1/2 cup (375 mL) white wine
  • 1 cup (250 mL) frozen peas
  • 1 cup (250 mL) cranberries, fresh or frozen
  • 1/4 cup (60 mL) parsley, fresh, minced
  1. Combine diced onion and celery with all but last 3 ingredients in slow cooker. Mix well.

  2. Top with skinless chicken breast, bone side up.

  3. Cover and cook on low heat 6-8 hours (less if high setting and/or boneless breasts are used).

  4. Stir in frozen peas and cranberries and cook on low another 15-30 minutes.

  5. To serve, sprinkle with fresh, chopped parsley. Let guests serve themselves from the slow cooker.

Use any fresh or dried herb such as sage, basil, rosemary or mixed Italian seasoning.

Nutrition Info

  • Per 525 g serving Amount
  • Calories 420
  • Protein 47 g
  • Fat 6 g
  • Saturated Fat 1 g
  • Carbohydrate 34 g
  • Fibre 4 g
  • Sugar 6 g
  • Cholesterol 105 mg
  • Sodium 470 mg
  • Per 525 g serving % Daily Value
  • Potassium 29
  • Calcium 6
  • Iron 20
  • Vitamin A 10
  • Vitamin C 25
  • Vitamin B6 69
  • Vitamin B12 36
  • Folate 25
  • Magnesium 44
  • Zinc 33

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