Chicken And Rice Casserole Recipe

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Chicken and Rice Casserole

Kathy Richardson

By
@kbeza31979

This recipe comes from someone else, but I modified it to be a little more healthy...well as much as a cream based soup with meat and carbs can be :-).

But it really is quite simple to make and my husband thinks it's a special day when I make "his" chicken and rice dinner.

Finish this off with a mix of squash and zucchini for the side and you have the makings for a really yummy complete meal.


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Prep:

25 Min

Cook:

25 Min

Ingredients

1 pkg
raw chicken tenders
1/2 pkg
fat free sour cream (the larger container)
1 box
uncle ben's wild rice (long cook)
1 can(s)
campbell's cream of chicken 99% fat free

Directions Step-By-Step

1
Cook the chicken until tender and then cut into fairly small pieces. (You can use canned chicken, just doesn't taste as good to me, plus the added salt).
2
Cook the wild rice as directed on the box.
3
Mix 1/2 a large container of fat-free sour cream, almost fat-free cream of chicken (Campbell's really does taste better for this) soup, the rice and the chicken in a large casserole dish. Stir up together.
4
Bake at 350 for 25-30 minutes. Take it out right before the top starts to look dry. Stir once before serving and the ENJOY!

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy