Wild Rice and Chicken Casserole

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.2g
  • Carbohydrate: 21.2g
  • Fiber: 0.3g
  • Cholesterol: 83mg
  • Iron: 0.0mg
  • Sodium: 686mg
  • Calcium: 0.0mg


  • 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


  1. Preheat oven to 350°.
  2. Cook rice according to package directions, omitting seasoning packet. Combine soup and wine in a saucepan; cook over medium heat until heated.
  3. 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.
  4. 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.
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