Wild Rice and Chicken Casserole



6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 260
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.2 g
Carbohydrate 21.2 g
Fiber 0.3 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 686 mg
Calcium 0.0 mg


1 (4-ounce) package boil-in-bag long-grain and wild rice mix
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/4 cup dry white wine or low-sodium chicken broth
Cooking spray
1/2 cup sliced mushrooms
1/2 cup sliced green onions
4 cups chopped cooked chicken breast
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 (2-ounce) jar diced pimiento, drained


Preheat oven to 350°.

Cook rice according to package directions, omitting seasoning packet. Combine soup and wine in a saucepan; cook over medium heat until heated.

Coat a small skillet with cooking spray; place over medium heat until hot. Add mushrooms and onions; sauté 2 to 3 minutes or until tender.

Combine rice, soup mixture, mushroom mixture, chicken, and remaining ingredients, stirring well. Spoon mixture into a 1 1/2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes or until thoroughly heated. Serve immediately.