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Chicken and Wild Rice Casserole Supreme

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“Yummy comfort food! Can also be made using leftover Thanksgiving turkey.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. Preheat oven to 350 degrees F.
  2. Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
  3. 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.
  4. Spoon the topping mixture evenly over the casserole.
  5. Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
  6. 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.

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