Wild Rice & Chicken Casserole

READY IN: 1hr 5mins
Nasseh
Recipe by Carmen B.

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).

Top Review by shimmerysummersun

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.

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

Directions

  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.
  5. STIR HALFWAY THROUGH COOKING.
  6. Uncover and bake 10-15 minutes longer or until liquid is absorbed.

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