Show Subscription Form




Chicken Wild Rice Casserole Recipe

Publisher Photo
Casseroles are a staple in my house and this is one of my family's favorites. The wild rice mix makes this extra special.—Crystal Clodfelter, Calhoun, Illinois
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 package (6 ounces) long grain and wild rice mix
  • 3 tablespoons plus 1 teaspoon cornstarch
  • 1 teaspoon salt
  • Dash black pepper
  • 1 can (12 ounces) evaporated skim milk
  • 12 ounces chicken broth
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 5 cups cubed cooked chicken
  • 1/4 cup diced pimientos
  • 1/4 cup minced fresh parsley

Nutritional Facts

1 serving (1 -1/2 cups) equals 336 calories, 12 g fat (6 g saturated fat), 99 mg cholesterol, 895 mg sodium, 24 g carbohydrate, 1 g fiber, 31 g protein.

Directions

  1. Cook the rice according to package directions, omitting butter; set aside.
  2. In a large saucepan, combine the cornstarch, salt, pepper, milk and broth until smooth. Add onion and butter. Bring to boil. Cook and stir for 2 minutes or until thickened.
  3. In a 2-qt. baking dish, combine the chicken, pimientos, parsley, sauce and reserved rice. Bake, uncovered, at 375° for 30 minutes or until heated through. Yield: 6-8 servings.
Originally published as Chicken Wild Rice Casserole in Country Woman March/April 1990, p35

Nutritional Facts

1 serving (1 -1/2 cups) equals 336 calories, 12 g fat (6 g saturated fat), 99 mg cholesterol, 895 mg sodium, 24 g carbohydrate, 1 g fiber, 31 g protein.

Reviews for Chicken Wild Rice Casserole

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 24, 2013

Easy to prepare and tasty. A nice creamy texture without a lot of fat. The boxed rice mix I used called for 2 Tbsp. of butter, so I used the butter in the rice preparation and left it out of the sauce.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT