This Chicken and Wild Rice Casserole is the prefect creamy, comforting casserole-it’s bound to be an all time favorite!

To make this Chicken and Wild Rice Casserole you will:

Preheat oven to 350 degrees.

Spray a 9 x 13 baking dish with non stick cooking spray.

Place rice and rice seansong packet into a large mixing bowl. Pour melted butter over rice. 

Add chicken broth and soup and onion mix.

Mix until all ingredients have been incorporated. Pour mixture into the prepared baking dish. 

Place chicken pieces on top of rice.

Spread chopped broccoli over the top.

Sprinkle salt, pepper, paprika and garlic powder over chicken and broccoli.

Cover the dish with foil and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. 

(Mine usually take 1.5 hours, but time may vary depending on oven, altitude and other variables).

 

Ingredients: 

• 1 ( 4.3 oz.) package long grain wild rice ( I use Rice- A- Roni long grain wild rice) or 4.3 oz. wild or brown rice-if following the WW purple plan
• 1 Tbsp Land O’ Lakes light butter made with canola oil, melted 
• 3 (5 0z.) boneless, skinless chicken breast, sliced vertically in half making 6 thinly sliced pieces
• 1 cup low sodium chicken broth
• 1 ( 1.1 oz.) dry onion soup mix ( I use Lipton onion soup mix)
• 1/4 tsp salt
• 1/4 tsp Dak’s Red Original spice or paprika 
• 1/4 tsp  garlic powder 
• 1/4 tsp. black pepper
• 1 (10.35 oz. ) can of 98% fat free heathy request cream of mushroom soup, undiluted
• 2 cups chopped broccoli, fresh or frozen

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 baking dish with non stick cooking spray. Place rice and rice seansong packet into a large mixing bowl. Pour melted butter over rice. 
3. Add chicken broth and soup and onion mix. Mix until all ingredients have been incorporated.
4. Pour mixture into the prepared baking dish. Place chicken pieces on top of rice mixture.
5. Spread chopped broccoli over the top.
6. Sprinkle salt, pepper, paprika and garlic powder over chicken.
7. Cover the dish with foil and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine takes 1.5 hours, but time may vary depending on oven and altitude.)
8. Remove from oven and allow it to cool on the counter for about 10 minutes before serving. (This allows all the flavors to absorb and the sauce to thicken a bit more.)

Makes 6 (1/6th of the 9 x 13 dish or about 1 cup) servings  

5 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

Notes:

1. If you are  2500 ft. above sea level you may need to increase the water or chicken broth to 2 cups- since broth/water evaporates at a higher altitude. 
2. Above 2,500 feet, the atmosphere becomes much drier. The air has less oxygen and atmospheric pressure, so cooking takes longer. Moisture quickly evaporates from everything.
3. You can make this the night before-cover with foil, refrigerate, and cook the next. You would want to increase the cooking time by 15-20 minutes since the casserole will be very cold.