Wild Rice and Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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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