Chicken and Wild Rice Casserole Supreme

"Yummy comfort food! Can also be made using leftover Thanksgiving turkey."
photo by BecR2400 photo by BecR2400
photo by BecR2400
Ready In:
1hr 15mins


  • 3 cups cooked chicken breasts, cut into 1/2 inch pieces
  • 1 (6 ounce) package long grain and wild rice blend (Uncle Ben's Original Recipe)
  • 12 cup onion, chopped
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 (8 ounce) can sliced water chestnuts, drained and chopped fine
  • 1 (10 3/4 ounce) can cream of celery soup
  • 2 (14 ounce) cans French style green beans, drained
  • 1 (2 ounce) jar chopped pimiento, drained
  • 14 teaspoon black pepper
  • 2 tablespoons snipped parsley
  • 1 -2 tablespoon fresh lemon juice (juice from 1/2 lemon)
  • 12 cup mayonnaise
  • 14 cup sliced almonds
  • Topping

  • 1 12 cups seasoned stuffing mix
  • 12 cup butter, melted


  • Preheat oven to 350 degrees F.
  • Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
  • In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
  • Spoon the topping mixture evenly over the casserole.
  • Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
  • Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.

Questions & Replies

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  1. I made this for dinner tonight, and it was pretty tasty. I made a couple of substitutions, based partly on stuff that I had. I used cheese on top instead of the stuffing, like the note suggested, and I omitted the pimiento. I also used cream of chicken soup, instead of celery. I would make this recipe again. It's very filling! I might also try it with some asparagus in place of green beans next time.


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