Zesty Chicken and Mushroom Casserole
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Zesty Chicken and Mushroom Casserole

Zesty Chicken and Mushroom Casserole

with Wild Rice Medley

Zesty chicken, wild rice and earthy mixed mushrooms are the star ingredients of a comforting and hearty casserole that is sure to impress the whole family.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

½ cup

Wild Rice Medley

200 g

Mixed Mushrooms

170 g

Green Beans

113 g


7 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 mL


(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories910 kcal
Fat45 g
Saturated Fat21 g
Carbohydrate69 g
Sugar8 g
Dietary Fiber8 g
Protein55 g
Cholesterol200 mg
Sodium1530 mg
Trans Fat0.4 g
Potassium1700 mg
Calcium400 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Small Bowl
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Spoons
8x8" Baking Dish


Cook rice

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Stir together stock powder, wild rice medley and 1 cup (2 cups) water in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, thinly slice mushrooms.Trim, then cut green beans into 1-inch pieces. Strip thyme leaves from stems, then finely chop.Combine crispy shallots and Parmesan in a small bowl.

Sear and roast chicken

Pat chicken dry with paper towels. Season with salt, pepper and Zesty Garlic Blend.Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Cook veggies

Meanwhile, add 1 tbsp (2 tbsp) oil to the same pan, then mushrooms and mirepoix. Cook, stirring occasionally, until veggies begin to soften, 1 min. Add beans and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until beans are tender-crisp and water evaporates, 4-5 min. Season with salt and pepper.

Cook sauce

Sprinkle Cream Sauce Spice Blend over veggies. Cook, stirring often, until veggies are coated, 30 sec.Reduce heat to medium, then add cream, half the thyme and 1/2 cup (1 cup) water to the same pan. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper.Remove from heat, then stir in rice.

Finish and serve

Transfer casserole mixture to a lightly oiled 8x8-inch baking dish (use 9x13-inch for 4 ppl). Sprinkle Parmesan-shallot topping mixture (from step 2) over top. Bake in the bottom of the oven until Parmesan melts slightly, 2-3 min.Let casserole stand to cool slightly, 5 min. Meanwhile, thinly slice chicken.Divide casserole between plates. Top with chicken.Sprinkle remaining thyme over top.