1package(6 ounces) long grain wild rice blend (I use Uncle Ben's which makes 2.5 cups cooked rice)
1can(10 to 12 ounces) chicken breast, drained
1can(14 to 15 ounces) green beans, drained
1can(10.75 ounces) reduced-fat cream of celery soup (or cream of chicken or mushroom)
¼cupsliced almonds (I used chopped cashews)
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.
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 2-½ 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: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)6*PointsPlus (Old plan)