Easy Creamy Chicken and Wild Rice Casserole

Chicken casserole that’s quick to prepare.  The rice blend makes it very special!

I fell in love with this idea ever since I saw my friend Nicole’s honest-to-goodness from scratch version of her Creamy Chicken & Wild Rice Casserole.  And if you want the real deal, I can recommend her recipe highly.

A speedier version of a classic

Everyone who reads my blog knows I’m not into fussing anymore so I try to streamline recipes, using convenience ingredients.  Mainly, I’ve gotten lazy LOL, but lots of folks just lack the time between jobs, kids and so many other responsibilities.

So I speeded this one up and took advantage of a great rice combo I saw last time I was at the store.  I figured it would make the casserole more interesting–and it did.

Rice blend makes it special

A little garlic powder added to the recipe might kick it up for those who would like a garlicky flavor and you can always throw in some cheese–because that improves everything IMO.

But any way you do this–quick or old-fashioned as Nicole does, it’s a wonderful comfort dish that’s perfect for those chilly nights you need your body and soul warmed.

**Make sure to enter my Holiday Baking Giveaway for either a Kitchen Aid Artisan Mixer or a Kitchen Aid 11 Cup Food Processor and a bonus prize of a brand-new Better Homes & Gardens Cookbook.  Contest ends 11/5/2014.**

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Easy Creamy Chicken and Wild Rice Casserole

Chicken casserole that’s quick to prepare.  The rice blend makes it very special!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Chicken, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: chicken casserole recipes

Servings: 4

Calories: 205kcal

Author: Judith Hannemann

Ingredients

• 1 10.25 oz cream of chicken soup
• 1 cup milk
• 3/4 cup water
• 3/4 cups Rice Select Royal Blend the one with Texmati & wild rice
• 2 tbsp minced onion
• 1 tsp salt
• 1 large boneless skinless chicken breast cut in chunks

Instructions

• Preheat oven to 375 degrees F. Lightly spray (if desired) a 2-quart baking dish--I used 11 x 7-inch.
• In a large bowl, combine the soup, milk, water and onion. Stir until smooth. Add the rice and combine well.
• Add the chicken chunks and stir to combine. Pour into prepared pan.
• Bake at 375 degrees F for 50-60 minutes, or until rice is tender and chicken is cooked to 185 degrees F.
• Serves 2 for large appetites, 4 for lighter appetites

Nutrition

Serving: 1person | Calories: 205kcal | Carbohydrates: 33g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 647mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg

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Easy Creamy Chicken & Wild Rice Casserole

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