Chicken and Wild Rice Casserole
This Chicken and Wild Rice Casserole is my favorite way to dress up a few simple pantry staples. It’s got that wonderful, creamy soul from the wild rice and mushroom soup, with a little bit of a surprise crunch from the almonds that just makes the whole dish!
Servings: 4
Calories: 468kcal
Ingredients
- 1 box long grain and wild rice mix I use Uncle Ben's, which is currently 6oz
- 1 cup fresh shredded chicken
- 1 can cut green beans mine is 15 ounces
- 1 can cream of mushroom soup 10-ounce, fat-free is fine
- 1 teaspoon onion powder optional
- ½ cup sliced almonds
- 1 cup Ritz crackers crushed
- 3 tbsp melted butter
Instructions
To make casserole
- Cook and cube or shred the chicken. Drain the beans. Cook the rice according to the package directions in a pot big enough to mix the casserole (no sense in dirtying up more dishes).1 cup fresh shredded chicken, 1 can cut green beans, 1 box long grain and wild rice mix
- Once the rice is cooked, stir in all other ingredients (except Ritz and butter) until well combined. Spoon into a pie plate or casserole dish.1 can cream of mushroom soup, 1 teaspoon onion powder, ½ cup sliced almonds
- Cover the top of the casserole with crushed Ritz crackers. Pour melted butter evenly over the Ritz.
- Bake at 350 for 20 to 30 minutes, or until heated through and bubbly. Serve warm.
Nutrition
Calories: 468kcal