- 2 medium carrots, diced
- 3 cups chopped cooked chicken
- 1 (6.0 ounce) package UNCLE BEN'S® Long Grain & Wild Rice Original Recipe
- 1 (8 ounce) package fresh mushrooms, chopped
- 1/2 medium onion, diced
- 1 cup fresh or frozen peas, thawed
- 1 cup packed fresh spinach, chopped
- 2 1/2 cups chicken broth
- 1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
- Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
- Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.
04/14/2018
recipepes.com
Super Veggie Chicken and Wild Rice Casserole, recipe
PT15M
PT1H
5
455 calories
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