Creamy Wild Rice Chicken Casserole

I was challenged with creating a recipe using a jar of Classico's fresh sauce (I chose the 4 cheese Alfredo sauce) without using pasta. We love creamy chicken casserole dishes, and I wondered how this would work in place of a can of cream soup. It works beautifully! I really enjoyed the way this dish came out, and loved using the Alfredo sauce in place of a can of cream of mushroom! Delicious flavor and texture - it all worked really well together, and I really enjoyed the leftovers the next day. The cracker topping gets soggy in the refrigerator, so you can reheat in the oven if preferred.

Creamy Wild Rice Chicken Casserole

12 oz chicken, diced into bite sized pieces
1 cup wild rice blend
6 large mushrooms, sliced (I used a can of mushrooms, drained)
1 15-oz jar Classico 4 Cheese Alfredo Sauce
2 TBS olive oil
½ sleeve saltine crackers, crushed
3 TBS butter, melted, divided
Salt, pepper, and garlic powder to taste


  1. Preheat oven to 350 degrees.
  2. Prepare the rice according to package directions.
  3. Meanwhile, in a large non-stick skillet, melt 2 TBS of butter and sauté mushrooms over medium to medium-high heat. Remove mushrooms from pan, return skillet to heat and add 2 TBS of olive oil. When heated, add chicken and cook until browned. Season chicken with salt, pepper, and garlic powder to taste.
  4. Spray a 2-qt baking dish with cooking spray. Combine cooked rice, cooked chicken, sautéed mushrooms, and ¾ 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 TBS melted butter over top.
  5. Bake for 30 minutes in preheated oven, until heated through and topping is golden.
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