Wild Rice & Chicken Casserole

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This goes well with a salad and some crusty rolls. A nice light dinner. Make sure you stir half-way through cooking as stated or may come out runny (found this out after making it a few times).

Ingredients Nutrition

  • 473.18 ml cooked chicken, cut up (I just use chicken breasts)
  • 414.03 ml boiling water
  • 78.07 ml milk
  • 1 small onion, cut up
  • 304.75 g can cream of mushroom soup
  • 170.09 g packageseasoned long grain rice (like Lipton Sidekick or Uncle Ben's, size is approximate)
  • 1 can mushroom, drained


  1. Heat oven to 350*.
  2. Mix all ingredients together including seasoning packet from rice.
  3. Place in ungreased 2 qt casserole dish.
  4. Cover and bake 45-50 minutes or until rice is tender.
  6. Uncover and bake 10-15 minutes longer or until liquid is absorbed.


Most Helpful

This dish tasted good, but the smell, oh the smell! It turned DBF off, and he wouldn't try the dish. I'm more of a trooper though and didn't let the smell hinder my tasting. The dish tasted alright, but the smell lingered in my house for two days. I used less than 1/4 of an onion too. I'm not sure if i'll make this again because of the smell factor, but it really is an okay tasting dish.

shimmerysummersun July 03, 2009

Didn't like this as much as I thought I would. The rice seasoning was too overpowering. Maybe it would have been different with another brand.

bzsoccermom June 08, 2009

I made this recipe on the stove instead of the oven. I cooked the rice as directed on the box, adding the cooked chicken about half way through. After it was done I added the soup & milk. Cooking it this way saved me about 20 minutes cook time. Simple, easy, tasty...

Nasseh May 19, 2008

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