chicken and rice casserole
(1 RATING)
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 time
25 Min
cook time
25 Min
method
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yield
Ingredients
- 1 package raw chicken tenders
- 1/2 package fat free sour cream (the larger container)
- 1 box uncle ben's wild rice (long cook)
- 1 can campbell's cream of chicken 99% fat free
How To Make chicken and rice casserole
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Step 1Cook 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).
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Step 2Cook the wild rice as directed on the box.
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Step 3Mix 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.
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Step 4Bake at 350 for 25-30 minutes. Take it out right before the top starts to look dry. Stir once before serving and the ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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