Chicken Wild Rice Casserole Recipe

4 1 1
Publisher Photo

Chicken Wild Rice Casserole Recipe

Read Reviews
4 1 1
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Directions

Cook the rice according to package directions, omitting butter; set aside.
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.
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

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Wild Rice Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

Loading Image