Easy Chicken and Wild Rice Casserole Recipe

Chicken and Wild Rice Casserole Casserole Recipe 2

On a sunny Sunday afternoon I landscaped my yard and it turned out really nice. The funny thing is when I was done, the neighbors cat was sleeping under my purple Magnolia tree and it looked like I had planted a cat. I was so tired I didn’t feel like cooking anything elaborate so I decided on a fairly easy casserole with everything in one dish. My Easy Chicken and Wild Rice Casserole recipe is sure to be a pleaser for your whole family.


  • 1 box Uncle Bens Wild Rice with herbs.
  • 2 very large chicken breasts
  • 1 Tbsp organic coconut oil
  • 1/2 cup yellow onion – diced
  • 1 tsp chopped garlic
  • 1/2 tsp dried chopped rosemary
  • 1/2 cup sour cream
  • 1 can of Campbell’s Healthy Request Cream of Chicken Soup
  • Salt and Pepper
  • 1 large can of cut green beans, drained and rinsed
  • 1 2.25 oz. bag of slivered almonds
  • 3/4 cup shredded parmesan cheese


  1. Prepare rice according to package directions.
  2. In a large skillet over medium high heat add coconut oil and heat.
  3. Cut chicken breasts into 1 inch pieces and add to skillet.
  4. Add diced onion and garlic and cook together until chicken is cooked through,  8-10 minutes.
  5. Remove from heat and add rosemary, salt and pepper, sour cream and soup.
  6. Stir together.
  7. Now add rice, green beans, and slivered almonds and gently mix.
  8. Spoon into medium-sized casserole dish sprayed with non stick cooking spray.
  9. Top with shredded parmesan cheese.
  10. Bake at 350° in preheated oven for 35-40 minutes until heated through.

Preparation time: 25 minute(s)

Cooking time: 35-40 minute(s)

Number of servings (yield): 6

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