Chicken and Mushroom Wild Rice Bowl

with stroganoff sauce

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat, Soy

  • Under 625 calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Wild rice, chicken, and mushrooms come together here delightfully in this meal, and that would be enough, but we've gilded the lily here with a strogy sauce you'll make yourself. Let us correct that: a strogy sauce you'll make in less than 15 minutes. And just to clarify: no lilies will be in your box. Just delicious flavors.

In Your Box (serves 2)

  • 10 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    8½ oz. Cooked White Wild Rice Blend
  • 4 oz. Sliced Cremini Mushrooms
  • 2 oz. Kale
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Sour Cream
  • Info
    ½ oz. Grated Parmesan
  • Info
    2 tsp. Chicken Demi-Glace Concentrate

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 20 oz. diced chicken breasts, follow same instructions as 10 oz. diced chicken, working in batches if necessary.

  • If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.

  • If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as diced chicken in Step 1, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using Impossible Burger, follow same instructions as diced chicken in Step 1, breaking up burger until heated through, 4-6 minutes.

  1. 1

    Cook the Chicken

    Pat chicken dry, and season all over with a pinch of salt and pepper.

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Transfer chicken to a plate. Reserve pan; no need to wipe clean.

    While chicken cooks, prepare kale.

  2. 2

    Start the Vegetables and Sauce

    Stem kale and coarsely chop.

    Return pan used to cook chicken to medium-high heat.

    Add 2 tsp. olive oil, mushrooms, and a pinch of salt and pepper to hot pan. Stir occasionally until mushrooms have softened, 2-3 minutes.

    Add cream cheese, sour cream, demi-glace, and 1/2 cup water. Bring to a simmer, whisking or stirring vigorously until thoroughly combined.

  3. 3

    Finish the Vegetables and Sauce

    Once simmering, add kale to hot pan. Cover, and stir occasionally until kale is wilted and tender, 2-3 minutes.

    Add chicken and Parmesan and stir until combined and sauce is slightly thickened, 1-2 minutes.

    If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.

    While vegetables cook, heat rice.

  4. 4

    Heat Rice and Finish Dish

    Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warmed through, 2-3 minutes.

    Carefully remove from microwave. Fluff rice with a fork.

    Plate dish as pictured on front of card, topping rice with chicken and vegetables. Bon appétit!

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