Wild Rice Chicken OAMC

"This recipe comes from one of my favorite OAMC cookbooks. Enjoy!"
photo by Sassy J photo by Sassy J
photo by Sassy J
photo by Rachel P. photo by Rachel P.
Ready In:
1hr 20mins


  • 1 (6 1/4 ounce) package quick-cooking long grain and wild rice blend
  • 1 cup cooked chopped chicken
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 cup finely chopped celery
  • 1 14 cups finely chopped onions
  • 1 cup light mayonnaise
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup


  • Cook rice according to package directions. Combine rice with chopped chicken, water chestnuts, celery and onion. Put mixture in a 1 gallon freezer bag. Freeze until needed.
  • To prepare for serving, thaw rice and chicken mixture, remove from bag and place in a 2 1/2 quart baking dish.
  • Stir mayo and cream of mushroom soup together and spread over the top of the chicken. Mix together.
  • Bake covered in a preheated 325 oven for 1 hour.

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  1. Chicken and rice is a mainstay at my house. This is a very good comfort food casserole that is both creamy and crunchy. An enjoyable meal; leftovers reheat well. I cooked it same day as I assembled it, but nice to have the instructions for OAMC.
  2. Lovely combination of flavors---reminds me of a recipe a friend gave me years ago when I came home from the hospital after my 2nd son was born--so this was like a walk down Memory Lane! My recipe doesn't have the water chestnuts, so this was a nice bit of crunchiness! Thanks! Made for *My Three Chefs Autumn 09 OAMC Autumn Suppers*


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