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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.

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Flightoficarus November 14, 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]

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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.

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Lavender Lynn September 10, 2009

No, definitely not gourmet, but more in the line of great comfort food. It went together so easily too! When it came out of the oven, I was curious and decided to have myself a little taste. I ended up "tasting" this several times before it made it to the dinner table! Thanks for posting this keeper. Made for Everyday's A Holiday Tag Game.

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JackieOhNo! July 27, 2009

I simmered the chicken in with the rice so it would be flavored. I left out the vegetables & added a 1/2 cup of cheese before baking. Made for Everyday is Holiday Tag

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Nasseh November 22, 2009
Wild Rice Chicken Casserole