Recipes » Main Dish Recipes » Chicken Wild Rice Casserole

Chicken Wild Rice Casserole

A creamy, delicious casserole featuring chicken and wild rice.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes

Creamy, delicious Chicken Wild Rice Casserole for a family friendly weeknight dinner.

Recipes like this Chicken Wild Rice Casserole were a staple in our household when I was growing up. My mother was always incredibly busy, so one-dish meals like this that would serve our entire family were a great help to her!

Chicken Wild Rice Casserole - a cream, delicious casserole featuring chicken and wild rice. https://www.lanascooking.com/chicken-wild-rice-casserole

Mama ran a full-time business in addition to chasing around after three girls in multiple after school activities – band, chorus, majorettes, beauty pageants…you name it, at least one of us was involved in it. I sometimes wonder how she managed it all plus keeping house and cooking.

All of that is why she needed recipes like this. Casseroles are a great solution for any busy family. Pop the casserole in the oven and while it bakes, prep a green vegetable like broccoli or green beans and some fresh rolls and dinner is ready.

Although this isn’t my mother’s recipe, it’s very much like some of hers. As a matter of fact, she made a scrumptious chicken casserole after Christmas that the youngest grandbaby just couldn’t get enough of!

This Chicken and Wild Rice Casserole is packed full of goodness from the creamy sauce to the mushrooms and pimientos to the sliced almonds on top. Hope you enjoy this one!

How to Make Chicken and Wild Rice Casserole

Cook the rice mix according to the package directions. Set aside. Preheat the oven to 350 degrees.

Onions and celery cooking in butter.

Cook the onion and celery in the butter until tender but not brown.

Flour added to the cooked onions and celery.

Remove from the heat and stir in the flour.

Adding chicken stock to the skillet with cooked onions, celery, and flour.

Drain the mushrooms, reserving the liquid. Add enough chicken broth to the mushroom liquid to measure 1 1/2 cups total. Place the pan back over the heat and stir in the mushroom/broth mixture.

Adding half and half to the mixture.

Add the half and half and cook, stirring gently, until the mixture thickens.

Adding cooked rice mix and other ingredients to the sauce mixture in a skillet.

Add the cooked rice mix, mushrooms, chicken, pimiento, parsley, salt, and pepper. Stir gently until well mixed.

Casserole in a baking dish topped with sliced almonds.

Turn into a greased casserole dish. Sprinkle the top with sliced almonds. Bake for 30 minutes or until hot and bubbly. Remove the casserole from the oven and allow it to cool briefly before serving.

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Chicken Wild Rice Casserole

A creamy, delicious casserole featuring chicken and wild rice.
5 from 1 vote
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 304kcal
Author: Lana Stuart

Ingredients

  • 6 ounces long grain and wild rice mix (recommended: Uncle Ben’s)
  • 1 medium onion chopped
  • 1 rib celery chopped
  • 4 tablespoons butter
  • ¼ cup flour
  • 6 ounces canned sliced mushrooms
  • 1 ¼ cups chicken broth
  • 1 ½ cups half and half
  • 3 cups diced cooked chicken
  • ¼ cup diced pimiento drained
  • 2 tablespoons chopped fresh parsley
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 2 ¼ ounces sliced almonds

Instructions

  • Cook the rice mix according to the package directions.
  • Preheat the oven to 350 degrees.
  • Cook the onion and celery in the butter until tender but not brown. Remove from the heat and stir in flour.
  • Drain the mushrooms, reserving the liquid. Add enough chicken broth to the mushroom liquid to measure 1 1/2 cups total. Place the pan back over the heat and stir in the mushroom/broth mixture. Add the half and half and cook, stirring gently, until the mixture thickens.
  • Add the cooked rice mix, mushrooms, chicken, pimiento, parsley, salt, and pepper. Stir gently until well mixed.
  • Turn into a greased casserole dish. Sprinkle the top with sliced almonds. Bake for 30 minutes or until hot and bubbly.
  • Remove the casserole from the oven and allow it to cool briefly before serving.

Notes

Nutrition Information

Serving: 1 | Calories: 304kcal | Carbohydrates: 26g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1495mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 603IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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4 Comments

  1. Aw Lana, I love this casserole, but never make it anymore because I didn’t want to use canned soup. I love this! Thank you for breaking this down with ingredients everyone can get behind. What a good dish!

    1. You’re very welcome. I do make many casseroles with canned soup but they can always be adapted to other ingredients.

      1. Lana-
        What is happening? There is so much advertising here, I can barely read thru the recipe!
        I know advertising is what keeps you going, but all these pop ups are too much. Help!