Wild Rice Chicken Casserole
photo by Nasseh
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (6 ounce) package long grain and wild rice blend
- 1 cup cooked chopped chicken
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup chopped celery
- 1 1⁄4 cups finely chopped onions
- 1 cup mayonnaise
- 10 3⁄4 ounces cream of mushroom soup
directions
- Preheat over 325 degrees.
- Cook rice according to directions on package.
- Combine with remaining ingredients.
- Bake for 1 hour.
- FOR OAMC. Place cooked rice mix and chicken into a 1 gallon freezer bag; freeze.
- 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.
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Reviews
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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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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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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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Tweaks
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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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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]
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!