Chicken and Rice Casserole

Chicken And Rice Casserole Recipe

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Kathy Richardson


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.


★★★★★ 1 vote

25 Min
25 Min


Add to Grocery List

  • 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

How to Make Chicken and Rice Casserole


  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!

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About Chicken and Rice Casserole

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

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