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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.