Chicken & Wild Rice Casserole Recipe

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Chicken & Wild Rice Casserole

Nancy Campbell


Southern Living. To make ahead. Freeze unbaked casserole up to 1 month, if desired (do not sprinkle with cheese before freezing). Let stand at room temperature 1 hour. Bake, covered, at 350 for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with 1 cup cheese, and bake 5 more minutes.
Note: Casserole may also be baked at 350 in two (11x7 in) baking dishes for 25 minutes). Sprinkle each with 1/2 c of remaining cheese; bake 5 more minutes

★★★★★ 1 vote
30 Min


2 pkg
fast-cooking long-grain & wild rice mix (6.2 oz)
1/4 c
butter or margarine
2 medium
celery stalks, chopped
5 c
cooked chicken, chopped
4 c
cheddar cheese, shredded
2 can(s)
cream mushroom soup (10 3/4 oz)
2 c
sour cream (1 16 oz container)
1 c
1/2 tsp
1/2 tsp


1Prepare rice mix according to package directins, set aside.
2Melt butter in skillet over medium heat. Add onions, celery. Saute 10 min or until tender.
3Stir in rice, chicken, 3 cups cheese, soup and next 4 ingredients.
4Spoon into a lightly greased 15x10 in baking dish or 4 qt casserole
5Top casserole evenly with 1/2 cup soft breadcrumbs.
6Bake at 350 for 30 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 more minutes.

About this Recipe

Course/Dish: Chicken, Casseroles