Chicken Wild Rice Casserole Directions:
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until the rice is tender.
- While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the onion, celery, and mushrooms, and cook until tender, about 5-7 minutes. Add the garlic and cook for an additional minute.
- In a large mixing bowl, combine the cooked wild rice, shredded chicken, sautéed vegetables, cream of mushroom soup, sour cream, cheddar cheese, thyme, rosemary, salt, and pepper. Mix until everything is well incorporated.
- Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is lightly browned.
- Let it cool for a few minutes before serving. Enjoy your hearty homemade meal!
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Wild Rice (1 cup): 6 points
- Chicken Broth (2 cups): 0 points
- Boneless, Skinless Chicken Breasts (1 lb): 0 points
- Onion (1 small): 0 points
- Celery (2 stalks): 0 points
- Mushrooms (1 cup): 0 points
- Garlic (2 cloves): 0 points
- Cream of Mushroom Soup (1 can, 10.5 oz): 7 points
- Sour Cream (1 cup): 6 points
- Shredded Cheddar Cheese (1 cup): 9 points
- Olive Oil (2 tablespoons): 4 points
Total Points: 32 points for the entire casserole
Servings: 8 servings
Points per Serving: 4 points
Nutrition Facts:
- Calories: 320
- Fat: 18g
- Carbohydrates: 25g
- Protein: 20g
I await your comments! Enjoy!
