Wild Rice & Chicken Casserole

  • 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

  1. Preheat oven to 375º.
  2. spray a 1-quart casserole dish with vegetable cooking spray.
  3. Empty soup into casserole.
  4. Add Water slowly into the soup while stirring.
  5. Add Wild Rice, Badia Garlic & Parsley, and Chicken; mix well.
  6. Bake, uncovered for 45 minutes.
  7. Remove from the oven and stir again.
  8. Put back in the oven and bake an additional 40 minutes.
  9. Let stand for 5 minutes before serving.

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