Chicken Wild Rice Casserole Recipe

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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


  • 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

1-1/2 cup: 336 calories, 12g fat (6g saturated fat), 99mg cholesterol, 895mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 31g protein.


  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

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llongaker User ID: 1211413 39657
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."

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