Chicken Wild Rice Casserole

Chicken Wild Rice Casserole Recipe

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Karin Livermore


Recipes makes enough to use one and freeze two for later.

★★★★★ 1 vote
1 Hr 30 Min


1 large
family size can cream of chicken soup (or 3 small cans)
1 large
family size can cream of mushroom soup (or 3 small cans
16 oz
sour cream
1 pt
heavy whipping cream
6 c
shredded cheddar cheese
2 c
slivered almonds
1 c
minced garlic
3 tsp
3 tsp
8 c
cooked white rice
4 c
cooked wild rice
8 large
chicken breasts (cooked, deboned and cubed)


1Mix all ingredients together and place in (3) 2 quart casserole dishes – bake for 1 ½ hours at 350 degrees. Cook one casserole and freeze the other two. Or you can freeze a 2 quart casserole and put the rest into a 9 x 13 glass pan and bake.
2Optional – you may add one or two or all of these ingredients if you want. 2 cups of cooked Broccoli, 1 cup sautéed onions, 3 small cans of mushrooms or 3 cans sliced water chestnuts. You also can replace the chicken with crab, shrimp, ham or turkey.

About Chicken Wild Rice Casserole

Course/Dish: Chicken, Casseroles