Paula Deen's Chicken and Wild Rice Casserole

“I found this in one of my Paula Deen cookbooks. It's so easy and so fast, and can definitely be made after a long day at work.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (6 ounce) package long grain and wild rice blend
  • 4 cups cooked chicken, chopped
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 1 cup mayonnaise
  • 2 teaspoons curry powder (or to taste)
  • 1 (8 ounce) package cornbread stuffing mix (Pepperidge Farm brand preferred)
  • 14 cup butter

Directions

  1. Preheat oven to 350°F.
  2. Cook rice according to package directions and spoon into greased 2 quart casserole dish.
  3. Layer chopped chicken over top of rice.
  4. Mix soup, mayonnaise and curry powder and pour over chicken.
  5. Top with dry stuffing mix and dot evenly with butter.
  6. Bake for 30 minutes, or until bubbly.

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