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Wild Rice and Chicken Casserole |
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Serves: 6 Print this Recipeprep: 15 min bake: 1 hr 5 min 2 cups cut-up cooked chicken 2 1/4 cups boiling water 1/3 cup skim milk 1 small onion, chopped (1/4 cup) 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 package (6.2 ounces) fast-cooking long grain and wild rice mix 1. Heat oven to 350°. Mix all ingredients, including contents of seasoning packet from rice mix, in ungreased 2-quart casserole. 2. Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed. wing it! This dish is a great way to use up those leftovers. If you like, toss in chopped vegetables, such as carrots or celery, for a healthy and hearty one-dish meal. 1 SERVING: Calories 245 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 40mg; Sodium 400mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 19g * % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 8% * DIET EXCHANGES: 1 1/2 Starch, 2 Lean Meat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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