Ingredients
- 2 1/2 cup Water
- 1 cup Uncooked Wild Rice Mixture
- 1 tbsp Badia Garlic & Parsley
- 10.75 oz can Low-Fat Cream of Celery Soup, undiluted
- 1/4 lbs shredded Cooked Skinless Chicken Breast
Directions
- Preheat oven to 375º.
- spray a 1-quart casserole dish with vegetable cooking spray.
- Empty soup into casserole.
- Add Water slowly into the soup while stirring.
- Add Wild Rice, Badia Garlic & Parsley, and Chicken; mix well.
- Bake, uncovered for 45 minutes.
- Remove from the oven and stir again.
- Put back in the oven and bake an additional 40 minutes.
- Let stand for 5 minutes before serving.
This recipe is part of our Free of Sodium Recipes.
Here you’ll find our take on Crab Dip, Cheesy Quiche Corn Bread, Vegetarian Curry & Za’atar Burgers, Mini Turkey Meatloaf Cups, No Knead Badia’s Herbes de Provence Bread, and Five Spice Chocolate Truffles.
