Chicken and Wild Rice Casserole
Using only 5 shelf-stable ingredients, this simple and easy chicken and wild rice casserole dish is creamy, hearty, and comforting.
Servings: 4
Calories: 468kcal
Ingredients
- 1 box long grain and wild rice mix I use Uncle Ben's, which is currently 6oz
- 1 can chicken 10 or 12 ounces, whichever you find first
- 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
- 1/2 cup sliced almonds
Instructions
Assemble all canned goods in a large zipper seal bag along with a printed copy of these instructions. If using onion powder, measure it out into a zipper seal bag and include that with canned goods.
To make casserole
- Drain the chicken and 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 can chicken, 1 can cut green beans, 1 box long grain and wild rice mix
- Once the rice is cooked, stir in all other ingredients until well combined. Spoon into a pie plate or casserole dish.1 can cream of mushroom soup, 1 teaspoon onion powder, 1/2 cup sliced almonds
- Bake at 350 for 20 to 30 minutes, or until heated through and bubbly. Serve warm.
Nutrition
Calories: 468kcal