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Creamy Chicken and Wild Rice Casserole

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By Betty Crocker Kitchens
Updated Sep 23, 2015
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Looking for a delicious recipe for dinner tonight? Then check out this easy-to-bake creamy chicken, veggies and wild rice casserole.

Creamy Chicken and Wild Rice Casserole

  • Prep Time 25 min
  • Total 1 hr 55 min
  • Servings 4
  • Ingredients 13
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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

Instructions

  • Step 
    1
    Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
  • Step 
    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.
  • Step 
    3
    Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
  • Step 
    4
    Cover; bake 30 to 40 minutes or until hot and bubbly.

Nutrition

320 Calories
9g Total Fat
19g Protein
42g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
620mg
26%
Potassium
560mg
16%
Total Carbohydrate
42g
14%
Dietary Fiber
4g
17%
Sugars
5g
Protein
19g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
10%
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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