CREAMY CHICKEN AND WILD RICE CASSEROLE

Creamy Chicken and Wild Rice Casserole image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h55m

Yield 4

Number Of Ingredients 13

Previous Next

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

Steps:

Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
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.
Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
Cover; bake 30 to 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g