You really can’t go wrong with creamy chicken and wild rice, can you? And you will love the simplicity of making it this way. By cooking the rice in the microwave, and the rest of the dinner on the stove-top, this Chicken and Wild Rice recipe is surprisingly easy and efficient.

About that rice…

The rice that I used was “Uncle Ben’s Ready Whole Grain Medley”. This rice cooks in the microwave in just 90 seconds!

About those water chestnuts…

When I was coming up with this recipe I imagined large slices of water chestnuts. There is just something about the crunch of a water chestnut that I love and it seemed like a great idea at the time. After making it, taking pictures, and sitting down to eat it, I decided CHOPPED water chestnuts would make this easier to eat. For this reason, you will see pictures of sliced water chestnuts but I will be telling you to use chopped ones. Either will work just as well as the other. Do whatever floats your boat! 🙂

About the leftovers…

This stuff tastes great the next day! I mean, I actually liked the way it tasted BETTER reheated the second day. If you don’t eat it all the first night you make it, I definitely recommend eating the leftovers for the lunch the next day.

Okay, who is ready for some Creamy Chicken and Wild Rice??

Here is what you need:

1 (8.5 ounce) package microwavable Brown and Wild Rice mix (I used Uncle Ben’s)
1 teaspoon olive oil
1/2 onion, chopped (about 1/2 cup)
1 red bell pepper, chopped (about 1 cup)
1 pound boneless, skinless chicken breast, trimmed of fat, cubed
1 (10.5) can 98% fat-free cream of mushroom soup
2 tablespoons fat-free milk
1 (14.5 ounce) can french-style green beans, drained
1 (8 ounce) can chopped water chestnuts, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup slivered almonds

Here is what you do:

Cook rice according to directions on package.

Heat oil in a large skillet, set to medium heat. Add chopped bell pepper and onion. Cook 5 minutes or until vegetables are tender.

Add chicken and cook 5-6 minutes, tossing occasionally as it cooks.

Add soup, milk, green beans, rice, water chestnuts, and salt, pepper. Cook until warmed and slightly thickened, about 5-6 minutes.

Top with slivered almonds.

Makes 6 servings
One serving is one cup.
One serving is 4 WW FreeStyle Smart Points.

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Print Recipe

Stove Top Creamy Chicken and Wild Rice

4 WW SP per serving.

Makes: 6 servings

Calories: 211

Author: Alisha Hughes

Ingredients

• 1 (8.5 ounce) package microwavable Brown and Wild Rice mix (I used Uncle Ben's)
• 1 teaspoon olive oil
• 1/2 onion, chopped (about 1/2 cup)
• 1 red bell pepper, chopped (about 1 cup)
• 1 pound boneless, skinless chicken breast, trimmed of fat, cubed
• 1 (10.5 ounce) can 98% fat-free cream of mushroom soup
• 2 tablespoons fat-free milk
• 1 (14.5 ounce) can french-style green beans, drained
• 1 (8 ounce) can chopped water chestnuts, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup slivered almonds

Instructions

• Cook rice according to directions on package.
• Heat oil in a large skillet, set to medium heat. Add chopped bell pepper and onion. Cook 5 minutes or until vegetables are tender.
• Add chicken and cook 5-6 minutes, tossing occasionally as it cooks.
• Add soup, milk, green beans, rice, water chestnuts, and salt, pepper. Cook until warmed and slightly thickened, about 5-6 minutes.
• Top with slivered almonds.