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This Chicken and Wild Rice Casserole is the prefect creamy, comforting casserole-only 4 points per serving-it’s bound to be an all time favorite!

Do you love casseroles? Be sure to check out these recipes:

Skinny Tater Tot Casserole

Chicken Veggie Fettuccine Casserole 

Skinny Corn Dog Casserole 

Jalapeno Popper Chicken and Biscuits Casserole 

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.

Bake for 60 minutes or until chicken is no longer pink and the rice is soft.

Ingredients: 

• 1 ( 4.3 oz.) package long grain wild rice ( I use Rice- A- Roni long grain wild rice)
• 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
• 2 cups 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. Bake for 60 minutes or until chicken is no longer pink and the rice is soft.
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.)

Servings: Makes 6 (1/6th of the 9 x 13 dish or about 1 cup) servings  / 4 Freestyle Smart Points per serving 

Notes:

1. If you are  2500 ft. above sea level you may need to increase the water or chicken broth to 3 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.

Yield: 6

Chicken and Wild Rice Casserole

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This Chicken and Wild Rice Casserole is the prefect creamy, comforting casserole-only 4 points per serving-it's bound to be an all time favorite!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 ( 4.3 oz.) package long grain wild rice ( I use Rice- A- Roni )
• 1 Tbsp Land O' Lakes light butter made with canola oil, melted
• 3  ( 5 oz.) boneless, skinless chicken breast, sliced vertically in half making 6 thinly sliced pieces
• 2 cups low sodium chicken broth
• 1 ( 1.1 oz.) dry onion soup mix ( I use Lipton onion mix )
• 1/4 tsp salt
• [1/4 tsp Dak's Original Red 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

Instructions

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. Bake for 60 minutes or until chicken is no longer pink and the rice is soft.
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.)

Servings: Makes 6 (1/6th of the 9 x 13 dish or about 1 cup) servings / 4 Freestyle Smart Points per serving 

Notes

1. If you are 2500 ft. above sea level you may need to increase the broth to 3 cups- 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.

Recommended Products

• 
  Rice a Roni, Original, Long Grain and Wild Rice Mix
• 
  Dak's. Orignal Red Spice-Salt Free, All Natural
• 
  Lipton Onion Soup & Dip Mix

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Nutrition Information:

Yield:

6
Amount Per Serving:Calories: 206 Total Fat: 5g Saturated Fat: 1g Cholesterol: 73mg Sodium: 1003mg Carbohydrates: 15g Fiber: 2g Sugar: 2g Protein: 26g

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