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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!
- 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
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
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