Chicken And Rice Casserole Recipe

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Chicken and Rice Casserole

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


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


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).
2Cook the wild rice as directed on the box.
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.
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!

About this Recipe

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