Creamy chicken, wild rice and veggie casserole

Creamy chicken, wild rice and veggie casserole
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 364.1
  • Total Fat: 7.3 g
  • Cholesterol: 38.0 mg
  • Sodium: 1,103.4 mg
  • Total Carbs: 55.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 17.4 g

View full nutritional breakdown of Creamy chicken, wild rice and veggie casserole calories by ingredient
Submitted by:

Introduction

Uncle Ben's Long Grain & Wild Rice forms a tasty basis for this recipe I adjusted to make it contain less fat and sodium. Hope you like it! Uncle Ben's Long Grain & Wild Rice forms a tasty basis for this recipe I adjusted to make it contain less fat and sodium. Hope you like it!
Number of Servings: 6

Ingredients

    2 1/2 cups chopped cooked chicken breast
    1/2 cup regular Miracle Whip salad dressing
    1 8-ounce can sliced water chestnuts, drained and chopped
    2 Tbsp. finely chopped onion
    1/4 tsp. each salt and pepper
    1 10-ounce can Campbell's Healthy Request Cream of Celery soup
    1 6-ounce box Uncle Ben's Long Grain & Wild Rice mix
    1/4 cup chopped pimiento
    2 cups frozen french-style green beans

Tips

The one-cup serving size would be plenty paired with a hearty tossed salad, whole grain roll and piece of fruit. You can add a few shakes of grated parmesan and paprika when it's done for an extra splash of color and taste. If you aren't real keen on pepper, cut it back to 1/8 tsp. Adding some grated carrot before cooking would up the veggie content. This is definitely a recipe to experiment with!


Directions

Prepare wild rice mix as directed on package. Partially cook the green beans in a bit of water; drain. Mix all ingredients in a three-quart glass baking dish, and bake at 350 degrees for 30 minutes.

Serving Size: Makes 6 generous 1 cup servings

Rate This Recipe