Skip to Content

Chicken and Wild Rice Casserole

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

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

GREEN: 5 SmartPoints per serving 

BLUE: 4 Smart Points per serving

PURPLE: 2 Smart Points per serving if using wild or brown rice 

 

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.

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.)

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

GREEN: 5 SmartPoints per serving 

BLUE: 4 Smart Points per serving

PURPLE: 2 Smart Points per serving if using wild or brown rice or 4 SmartPoints if using the Rice-a-Roni long grain & wild rice 

 

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.

 

Yield: 6

Chicken and Wild Rice Casserole

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!

Author: thepounddropper.com

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 ) or 4.3 oz. wild or brown rice if following WW purple plan
  • 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
  • 1 cup 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, 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.)

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

GREEN: 5 SmartPoints per serving 

BLUE: 4 Smart Points per serving

PURPLE: 2 Smart Points per serving if using wild or brown rice or 4 SmartPoints if using the Rice-a-Roni long grain & wild rice 

Notes

  1. If you are 2500 ft. above sea level you may need to increase the broth to 2 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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 206Total Fat: 5gSaturated Fat: 1gCholesterol: 73mgSodium: 1003mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 26g

marie johson

Friday 17th of January 2020

OMG love this recipe <3 gonna try it today for sure. thanks

Essie Carlson

Monday 26th of August 2019

Have you ever tried this as a freezer meal? I wondered if you could just prep it then freeze it or if you should cook it first. Thank you for all your recipes

Lindsay Kehl

Monday 26th of August 2019

Hi Essie,

Yes, this could easily be a freezer meal. Just assemble and freeze. Do not bake. Thaw overnight in the fridge and cook as directed. You may need to add 5-10 minutes to the cooking time.

Thank you!

Monique M

Tuesday 9th of July 2019

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.

DEB MITCHELL

Tuesday 28th of May 2019

Cook this last night and it was delish!!! Thanks...how I can get your recipes!!!

Lindsay Kehl

Tuesday 28th of May 2019

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

Nikki

Saturday 25th of May 2019

Does this need to be covered with foil while baking? Thanks in advance.

Lindsay Kehl

Saturday 25th of May 2019

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.

Skip to Recipe