Using only 5 shelf-stable ingredients, this simple and easy chicken and wild rice casserole dish is creamy, hearty, and comforting.
Prep Time30mins
Cook Time35mins
Total Time1hr5mins
Course: Main Course
Cuisine: American
Keyword: chicken, rice
Servings: 4
Calories: 468kcal
Ingredients
1boxlong grain and wild rice mixI use Uncle Ben's, which is currently 6oz
1canchicken10 or 12 ounces, whichever you find first
1cancut green beansmine is 15 ounces
1cancream of mushroom soup10-ounce, fat-free is fine
1teaspoononion powderoptional
1/2cupsliced 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.