Chicken and Wild Rice Casserole Recipe

Name: Chicken and Wild Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's; 1 cup (2 sticks) unsalted butter, plus more for greasing dish; 16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid); 1 small onion, chopped; 1/2 cup all-purpose flour; 3 cups chicken broth; 3 cups half-and-half; 4 cooked boneless, skinless chicken breast halves, diced; 1 cup toasted slivered almonds, coarsely chopped; 1/2 cup sliced pimientos; 1/4 cup chopped fresh parsley; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1
Cook the long-grain and wild rice mixes according to the package directions.
2
Set aside.
3
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
4
In a large skillet, melt the butter.
5
Add the mushrooms and onions and saute until the onions are translucent.
6
Stir in the flour, cooking for 2 to 3 minutes.
7
Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half.
8
Cook until the mixture has thickened, 7 to 10 minutes.
9
Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture.
10
Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

1167

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's, 1 cup (2 sticks) unsalted butter, plus more for greasing dish, 16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid), 1 small onion, chopped, and more.

Yes, Chicken and Wild Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Wild Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions