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:
Chicken Veggie Fettuccine 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:
- 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 mixture.
- Spread chopped broccoli over the top.
- Sprinkle salt, pepper, paprika and garlic powder over chicken.
- Bake for 60 minutes or until chicken is no longer pink and the rice is soft.
- 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:
- 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.
- 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.
- 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.
Chicken and Wild Rice Casserole
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!
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
- 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 mixture.
- Spread chopped broccoli over the top.
- Sprinkle salt, pepper, paprika and garlic powder over chicken.
- Bake for 60 minutes or until chicken is no longer pink and the rice is soft.
- 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
- 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.
- 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-Salt Free, All Natural -
Lipton Onion Soup & Dip Mix
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Nutrition Information:
Yield:
6Amount Per Serving:Calories: 206 Total Fat: 5g Saturated Fat: 1g Cholesterol: 73mg Sodium: 1003mg Carbohydrates: 15g Fiber: 2g Sugar: 2g Protein: 26g
Ironically. I was going to search for a WW recipe that included chicken, rice and cream of mushroom soup! I would not have thought to include my favorite vegetable broccoli! Thank you; your recipes are always delicious, very point friendly and greatly appreciated!
Hi, Linds, First off, . Thanks for addicting me to your cheesecakes! Now I RiceRoni wild rice a mixture of rices, and is it a quicker cooker than regular wild rice, guess my question is can I use regular wild rice with this cook time? Thanks.
Hi Judy
That’s so great to hear. Good question-you could substitute it for the regular rice a roni-however the chicken pieces usually needs to have that amount of time to cook all the way through-which could over cook the instant rice-
Hi! Just made this good flavor, but very liquidy, is it really supposed to have 3 cups of broth?
Thanks
Hi Candy,
The water evaporates at higher altitude-so it can vary. I’m at least 4200 ft. Above sea level-so I did need 3 cups of water.
If you are at lower altitude you may need less water.
Thanks
Conused,you say increase water,but I see no amount of water in recipe…………
If you are above 2500 above sea level you’ll want to increase water or “the broth” in this recipe to 3 cups instead of 2.
Can you prep this the night before? This way my husband can put it in the oven and it will be ready when I get home
Hi Jody!
Yes, cover it with tin foil and place in the refrigerator until ready to cook. You’ll need to maybe add an additional 20-30 min to the cooking time since the casserole will be cold.
Thanks so much
Linds
If I use frozen broccoli do I need to cook it first? Probably a silly question but I’m new to cooking. Love your recipes.
Hi Lauren,
No, you won’t need to precook the frozen broccoli. I would just let it thaw out for 5-10 minutes so that when the casserole cooks it doesn’t carry additional moister from the broccoli thawing out.
Hope that helps!! Have a wonderful day!
Linds
Does this need to be covered with foil while baking? Thanks in advance.
Hi Nikki,
No, I don’t cover it with foil while cooking-
The foil can sometimes trap extra moisture which can cause the casserole to be watery.
Thanks so much for responding!
Cook this last night and it was delish!!! Thanks…how I can get your recipes!!!
Hi Deb,
That’s so great to hear!! I’m so happy you enjoyed it. You can subscribe to my free emails with my recipes by clicking the subscribe box on my website. You can also search for recipes using the category option-which is located at the bottom of the Mobile version or on the right side of my website on the desktop version!
Thanks so much,
Linds
This came out very tasty!! I thawed the veggies the night before and included peas/carrots to add more bulk. My fiancé really enjoyed it and I love that it’s a hearty low point point main! Planning to add it in the rotation. Thanks for your delicious recipes.