Total Time
1hr
Prep 20 mins
Cook 40 mins

If you like chicken and wild rice in a casserole, you'll like this lite Sunday night supper dish. Serve with crusty dinner rolls and a devilicious dessert.

Ingredients Nutrition

  • 1 23 cups wild rice
  • 3 13 cups water
  • 1 (6 1/4 ounce) package chicken rice pilaf mix, pilaf
  • 4 12 cups coarsely chopped cooked chicken (about 1-1/2 lbs)
  • 1 medium sweet red pepper, cut into thin bite-size strips
  • 8 ounces fresh pea pods, trimmed, strings removed, and pods cut into thin bite-size strips
  • 1 cup bottled lemon-pepper salad dressing
  • 14 cup bottled French dressing
  • 18 teaspoon ground black pepper
  • 2 bunches green onions, cut into thin strips* (about 10 total)
  • fresh pea pods (optional)

Directions

  1. Rinse wild rice well.
  2. Bring water to boiling in a large saucepan. Add wild rice.
  3. Return to boiling; reduce heat.
  4. Simmer, covered, about 40 minutes or until most of the water is absorbed and rice is tender.
  5. Drain, if necessary.
  6. Meanwhile, cook rice pilaf according to the package directions.
  7. Combine wild rice, rice pilaf, chicken, sweet pepper, and pea pods strips in a large bowl.
  8. Stir together salad dressings and black pepper in a small bowl.
  9. Pour over rice mixture.
  10. Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
  11. To serve, arrange green onions around edges of 6-8 chilled salad plates.
  12. Spoon rice mixture into center.
  13. Garnish each plate with additional pea pods, if desired.