Creamy Chicken and Wild Rice Casserole

Looking for a delicious recipe for dinner tonight? Then check out this easy-to-bake creamy chicken, veggies and wild rice casserole.

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Prep Time 25 min
Total Time 1 hr 55 min
Servings 4

Ingredients

2/3: cup uncooked wild rice

1 2/3: cups water

2: tablespoons water

1: medium stalk celery, chopped (1/2 cup)

1: medium onion, chopped (1/2 cup)

1: small red or green bell pepper, chopped (1/2 cup)

1: cup sliced mushrooms (about 3 oz)

1: can (10 3/4 oz) condensed cream of chicken soup

3/4: cup milk

1: cup cut-up cooked chicken

3/4: teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/8: teaspoon pepper

1: can (8 oz) sliced water chestnuts, drained

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Directions

1 Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
2 Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
3 Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
4 Cover; bake 30 to 40 minutes or until hot and bubbly.

EXPERT TIPS

Expert Tips

Wild rice, considered a whole grain, is really a long-grain marsh grass. Its distinctive, nutty flavor and chewy texture make it ideal for casseroles, soups and stews.

Whole Grain Serving: 1

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 620mg; 620%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 4g 4% Sugars 5g 5% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 35%;
Calcium: 8%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;