Wild Chicken Casserole

Wild Chicken Casserole

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raymond spencer


this chicken casserole recipe,there will be wild on your tastebuds.


★★★★★ 1 vote

10 to 12
35 Min
5 Min


  • 1
    package sliced almonds
  • 2
    (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
  • 1/4 c
  • 3
    carrots, chopped
  • 1
    red onion,diced
  • 4 c
    sliced cooked chicken
  • 2
    (10 3/4-oz.) cans cream of chicken soup
  • 2
    (8-oz.) cans chopped water chestnuts,drained
  • 1 c
    whipped cream cheese
  • 1 c
    half and half
  • 1 tsp
    sea salt
  • 2 tsp
    seasoned pepper
  • 4 c
    shredded sharp cheddar cheese,divided
  • 2 c
    soft,fresh bread crumbs

How to Make Wild Chicken Casserole


  1. Preheat oven to 350 degrees.
    Bake almonds in a single layer in a shallow pan pan 4 to 6 minutes or stirring halfway through.
  2. Prepare rice mixes according to package directions.
  3. Meanwhile,melt butter in a large saucepan over medium heat; add carrots and red onion.
    Saute 10 minutes or until tender.
  4. Stir in chicken,soup,water chestnuts,whipped cream cheese,half and half,sea salt,pepper,rice,and 3 cups sharp cheddar cheese.
  5. Spoon mixture into a lightly greased 15- x 10-inch baking dish.Top with bread crumbs.
    Bake at 350 degrees for 35 minutes.
    Sprinkle with remaining 1 cup cheese,and top with toasted almonds.Bake 5 minutes.

Printable Recipe Card

About Wild Chicken Casserole

Course/Dish: Chicken Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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