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Easy Chicken Wild Rice Casserole {5 Ingredients}

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WW Recipe of the Day: 5-Ingredient Chicken & Wild Rice Casserole
(226 calories | 7 6 6 myWW *SmartPoints value per serving)

Sharing this super quick and easy chicken wild rice casserole. With just a handful of simple pantry ingredients you’ll have dinner on the table in no time at all.

Easy Chicken Wild Rice Casserole in White Ceramic Dish Close UP

This creamy casserole is comfort food at it’s best. My husband LOVES it.

I appreciate how easy it is. It’s a perfect go-to dinner when yout don’t have the time or energy to prep a bunch of ingredients. Just open a few cans and boxes. And before you know it dinner is done.

I usually toss together a simple green salad to serve alongside while the casserole cooks. Enjoy!
 

How Many Calories/Weight Watchers Points in this Easy Chicken Wild Rice Casserole?

According to my calculations each serving has 226 calories and
7 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:

Recipe Additions & Variations

No canned green beans? Use whatever lightly cooked vegetable you like best – broccoli, cauliflower, carrots, green beans, asparagus or a combination.

No canned chicken? Use whatever cooked protein you prefer. Shredded or chopped cooked chicken or turkey, ham or shrimp would work well. This is a perfect use for leftover rotisserie chicken.

No Cream of celery soup? Use whatever cream soup you like best – mushroom, chicken, etc.

No long grain wild rice mix? Use 2.5 cups of cooked rice of your choice (just be sure to season it well)

No almonds? Substitute whatever nut you prefer. Or use chopped celery or water chestnuts instead.

How to Make Easy Chicken Wild Rice Casserole Step by Step

Step 1 – Gather your ingredients…

Easy Chicken Wild Rice Ingredients Uncle Bens Rice Blend, Canned Green Beans Canned Celery Soup, Cashews, Canned Chicken

  • 1 box Long Grain Wild Rice Mix (I use Uncle Ben’s, which is currently 6oz) (makes 2.5 cups of cooked rice)
  • 1 can (10 to 12 ounces) chicken breast, drained
  • 1 can (14 to 15 ounces) green beans, drained
  • 1 can (10.75 ounces) reduced fat cream of celery soup
  • 1/4 cup sliced almonds (or chopped cashews or chopped water chestnuts or even chopped celery for a little crunch)

You’ll also need: an oven-safe pie plate (affiliate link) or casserole dish (affiliate link) and medium pot with lid (affiliate link).

Preheat oven to 350F degrees. Spray a pie plate (affiliate link) or casserole dish (affiliate link) with nonstick spray and set it aside.

Step 2 – Cook the rice.

Rice and water in a pot large enough to hold casserole ingredients.

Cook the rice according to the package directions in a pot big enough to mix up the casserole in.

Step 3 – Stir together the casserole ingredients.

Cooked Rice in Cast Iron Pot

When the rice is done…

Rice, chicken, green beans, cream soup in a pot

add the chicken, green beans, can of soup and almonds.

Chicken Wild Rice Casserole in a Large Pot

Stir until well combined.

Step 4: Transfer to prepared dish and bake till bubbly.

Easy Chicken Wild Rice Casserole in White Ceramic Dish Close UP

Spoon the mixture into the prepared dish. Bake until heated through and bubbly, 20 to 30 minutes. Serve warm.

If you’ve made this chicken and wild rice casserole, please give the recipe a star rating below and leave a comment letting me know how you liked it.

Easy Chicken Wild Rice Casserole in White Ceramic Dish Close UP
Print Recipe Rate this Recipe
3.83 from 75 votes

Easy 5-Ingredient Chicken Wild Rice Casserole Recipe

Comfort food at it's most convenient, this easy chicken wild rice casserole has just 5 pantry ingredients and comes together in minutes.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings (adjustable): 4
Calories: 226
Author: Martha | Simple Nourished Living

Ingredients

  • 1 package (6 ounces) long grain wild rice blend (I use Uncle Ben's which makes 2.5 cups cooked rice)
  • 1 can (10 to 12 ounces) chicken breast, drained
  • 1 can (14 to 15 ounces) green beans, drained
  • 1 can (10.75 ounces) reduced-fat cream of celery soup (or cream of chicken or mushroom)
  • 1/4 cup sliced almonds (I used chopped cashews)

Instructions

  • Preheat oven to 350F degrees. Spray a pie plate, or casserole dish, with nonstick spray and set it aside.
  • Cook the rice according to the package directions in a pot big enough to mix up the casserole.
  • When the rice is done add the chicken, green beans, can of soup and almonds. Stir until well combined.
  • Spoon the mixture into the prepared dish.
  • Bake until heated through and bubbly, 20 to 30 minutes. Serve warm.

Recipe Notes

No canned green beans? Use whatever lightly cooked vegetable you like best – broccoli, cauliflower, carrots, green beans, asparagus, or a combination.
No canned chicken? Use whatever cooked protein you prefer. Shredded or chopped cooked chicken or turkey, ham or shrimp would work well. This is a perfect use for leftover rotisserie chicken.
No Cream of celery soup? Use whatever cream soup you like best – mushroom, chicken, etc.
No long grain wild rice mix? Use 2-1/2 cups of cooked rice of your choice (just be sure to season it well)
No almonds? Substitute whatever nut you prefer. Or use chopped celery or water chestnuts instead.
 
Serving size: 1-1/2 cups
7 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
Nutrition Facts
Easy 5-Ingredient Chicken Wild Rice Casserole Recipe
Amount Per Serving (1 -1/2 cups)
Calories 226 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 22g7%
Fiber 4g16%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: creamy chicken casserole, healthy chicken casserole, wild rice casserole
Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

Martha McKinnonMartha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

She is the author of the Smart Start 28-Day Weight Loss Challenge.

A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.

More about Martha McKinnon

You might also like these easy healthy WW friendly recipes with chicken:

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Comments

  2. Mary Nash

    5 stars
    Made this for dinner last night and very much enjoyed it! Quick, easy, and very satisfying. Thank you so much for sharing the recipe with us!

    Reply

  5. Kitty Robinson

    Loved the recipe but found it a little dry. What should I add to finished dish to make it creamier?

    Reply

  6. Maryanne Vermillion

    5 stars
    This was a big hit in our house last night. My picky eater husband told me to put it in the front of the recipe box and make often. I love recipes where I have everything in the pantry and can make it in a pinch This one was a winner!!! Thanks for a great recipe.

    Reply

  9. Joyce

    5 stars
    This is excellent, easy to put together and is going on my dinner rotation. Someone before said it was dry, mine was very moist, I made sure the wild rice was done but I did not cook out all of the liquid.

    Reply

  11. Sue G.

    I’d love to try this recipe but I will not purchased canned cream of – soups. I picked up a can in the store recently and saw the 750 mg sodium per serving and put it back on the shelf. I’m sodium sensitive and just cannot eat that much salt. Is there a substitute for the salty canned soup – of any flavor?

    Otherwise using fresh ingredients it sounds like something I’d enjoy!

    Thank you for sharing!

    Reply

    • Martha McKinnon

      Hi Sue, I appreciate you not wanting to use canned cream soup. I’ve only made the recipe as written. Possible substitutions that might work include a homemade white sauce using milk thickened with flour and seasonings or possible Greek yogurt thinned with chicken broth? If you do try an alternative would love to have you let us know how it turns out. All the best, Martha

      Reply

  12. Donna

    5 stars
    I love this recipe! I make it for dinner early in the week and use leftovers for lunches since I’m cooking for 2!

    Reply

  13. Delia

    5 stars
    I made this last night and it was so easy and delicious! The recommended rice was very tasty. I will be keeping this in my dinner rotation.

    Reply

  14. Sherri Gaither

    5 stars
    This is one of my favorites! It is quick, easy and, best of all, my husband also loves it. It is one of my go to recipes when I need a points friendly delicious meal!

    Reply

  15. Betty Weidert

    4 stars
    Made it with rotisserie chicken and broccoli as grandkids don’t like green beans. They loved it. Left out the nuts.

    Reply

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