Wild Rice Chicken Casserole

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Not gourmet by any stretch of the imagination, but still surprisingly good especially for a rushed weekday night.

Ingredients Nutrition


  1. Preheat over 325 degrees.
  2. Cook rice according to directions on package.
  3. Combine with remaining ingredients.
  4. Bake for 1 hour.
  5. FOR OAMC. Place cooked rice mix and chicken into a 1 gallon freezer bag; freeze.
  6. Thaw rice and chicken mixture. Remove from bag and place in casserole dish. Stir together mayo and cream of mushroom soup. Spread over chicken and rice mixture. Bake covered in a preheated 325F oven for 1 hour.
Most Helpful

Very, very good comfort food, perfect for the middle of November! I substituted mushrooms in place of the water chestnuts (personal preference), and it turned out perfect. Easy enough to make, and definitely worth the effort over the convenience of pre-made versions. This recipe is a keeper for sure.

Flightoficarus November 13, 2011

Great tasting casserole, even if I did use cream of chicken soup instead of the mushroom kind! I was tempted to make do with my usual brown rice, but then went whole-hog & bought some of the long & the wild as listed, & am glad I did 'cause it added a nice new dimension to our supper! Thanks for a great keeper! [Tagged, made & reviewed as a recipenap in the Aus/NZ Recipe Swap #36]

Sydney Mike January 29, 2010

Easy to do and very good to eat! We made a couple of substitutions, leaving out celery and onion and adding green beans and yellow squash; DH thinks it still would be better with the onions, but it was good anyway. Water chestnuts added a gentle soft crunch that was a treat.

Lavender Lynn September 10, 2009