Chicken & Wild Rice Casserole
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Lundberg Wild Rice Blend1 lb chicken breast, cooked and cubed2 cups frozen green beans1 10.75 oz can condensed (98% fat free) cream of mushroom soup 1 8-oz can sliced water chestnuts, drained1/2 cup light mayonnaise1/2 cup chopped onion3 tablespoons sliced almonds1 2-oz jar sliced pimientos, drained1 tablespoon lemon juice1 cup shredded 2% milk colby and monterey jack cheese
Preheat oven to 350 degrees F. Cook rice according to package. (I cook the rice in a double steamer and steam the chicken at the same time.) Meanwhile, in a very large bowl combine chicken, green beans, soup, drained water chestnuts, mayonnaise, onion, almonds, imientos, and lemon juice. Stir in cooked rice. Transfer to an ungreased 13x9 in. baking dish.
Bake, covered, in the preheated oven for 45 min. Sprinkle with cheese. Bake, uncovered, for 5 min. more or until heated through and cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAH2345.
Bake, covered, in the preheated oven for 45 min. Sprinkle with cheese. Bake, uncovered, for 5 min. more or until heated through and cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAH2345.
Nutritional Info Amount Per Serving
- Calories: 295.2
- Total Fat: 10.9 g
- Cholesterol: 50.7 mg
- Sodium: 456.3 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 4.5 g
- Protein: 19.6 g
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