Awesome Chicken & Wild Rice Casserole Recipe

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Awesome Chicken & Wild Rice Casserole

Nancy Christensen

By
@nmchrist

I cooked some wild rice, for soup, then discovered I was out of cream. Instead of going to the store, I created this rich, delicious casserole on a rainy, chilly spring day. Maybe the perfect comfort food...


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Serves:

4-6

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 c
wild rice, uncooked
2 c
water
1/2 tsp
salt
1 can(s)
cream of potato or mushroom
1 can(s)
cream of onion soup
16 oz
sour cream
3 or 4
chicken breasts, cooked
1/2 can(s)
french fried onions
1 can(s)
water chestnuts, chopped, optional
celery, chopped, optional
almonds, slivered, optional
1 can(s)
mushrooms, optional

Directions Step-By-Step

1
Rinse the rice under running water. Cook in 2 cups water and 1/2 tsp. salt for about an hour, tightly covered.
2
While the rice is cooking, if you're not using leftover chicken, cook the chicken however you like. I just microwave mine until it's almost done. It can be boiled, broiled, pan fried, sauteed, done on a George Foreman grill, whatever. Cut into bite sized pieces.
3
Combine the soups and the sour cream.
4
Grease a 13 x 9 pan or casserole dish. Pour in the cooked rice, the chicken pieces, and the soup mixture, and stir until well mixed.
5
Bake, covered, for 45 minutes or until hot and bubbly. Top with french fried onions and bake, uncovered, for 10 minutes more.
6
My husband is a VERY picky eater so I make it just like this. It is wonderful, though, if you want to add a can of drained, diced water chestnuts, and celery, and some slivered almonds and a can of mushrooms. Yummy!

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American