Wild Rice Chicken Casserole
"Not gourmet by any stretch of the imagination, but still surprisingly good especially for a rushed weekday night. Note: Over the years package sizes have decreased. I buy two 4.3 oz packages and weigh out the amount needed."
photo by FDADELKARIM
- 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
-
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] -
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. -
Yes! This is a family favorite!! :) -
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. -
Easy to do and very good to eat! We made a couple of substitutions, leaving out celery and onion and adding green beans and yellow squash; DH thinks it still would be better with the onions, but it was good anyway. Water chestnuts added a gentle soft crunch that was a treat.
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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]
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Easy to do and very good to eat! We made a couple of substitutions, leaving out celery and onion and adding green beans and yellow squash; DH thinks it still would be better with the onions, but it was good anyway. Water chestnuts added a gentle soft crunch that was a treat.
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!
