Publisher Photo
Publisher Photo
Wild rice really shines in this pretty and tasty chicken dish, which has such a fun name. Hearty helpings always satisfy hunger in a hurry.— Lisa Neu, Fond du Lac, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 2 tablespoons butter, divided
  • 2-1/3 cups water
  • 1 package (6 ounces) long grain and wild rice mix
  • 4 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) French-style green beans, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 medium carrot, grated
  • 1/4 cup mayonnaise
  • 1 cup (4 ounces) shredded cheddar cheese, optional

Directions

In a small skillet, saute green pepper and onion in 1 tablespoon butter until crisp-tender; set aside.
In a large saucepan, bring the water, rice and remaining butter to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Stir in the chicken, soup, green beans, water chestnuts, carrot, mayonnaise and green pepper mixture.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese if desired. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.
Originally published as Wild Wild Rice in Casserole Cookbook 2001, p24

Nutritional Facts

1 cup: 338 calories, 16g fat (5g saturated fat), 76mg cholesterol, 797mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 24g protein.

  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 2 tablespoons butter, divided
  • 2-1/3 cups water
  • 1 package (6 ounces) long grain and wild rice mix
  • 4 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) French-style green beans, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 medium carrot, grated
  • 1/4 cup mayonnaise
  • 1 cup (4 ounces) shredded cheddar cheese, optional
  1. In a small skillet, saute green pepper and onion in 1 tablespoon butter until crisp-tender; set aside.
  2. In a large saucepan, bring the water, rice and remaining butter to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Stir in the chicken, soup, green beans, water chestnuts, carrot, mayonnaise and green pepper mixture.
  3. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese if desired. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.
Originally published as Wild Wild Rice in Casserole Cookbook 2001, p24

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Reviews forWild Wild Rice

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MY REVIEW
ms11145 User ID: 1604521 241624
Reviewed Jan. 12, 2016

"While I would give this 5 stars, for some odd reason, my family didn't care for it. I don't understand because I have made similar casseroles. I know they don't like water chestnuts, so I did omit them, but I added chopped celery instead. I personally think it's a good recipe."

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