Chicken Wild Rice Casserole will make you love casseroles again! Easy, fast, delicious and comforting, your whole family will love this recipe!
Sometimes when it’s the end of the week and you are left with very few options about dinner, you just have to make a casserole. They are quick, easy and taste good, no matter what you put in them. Whether it be leftovers or just a mishmash of frozen vegetables and rice, they always ALWAYS seem to turn out.
Well, I had one of those days where I had nothing planned for dinner and nothing in my fridge. “Surely…” I thought “there must be something I can make!” I scoured my freezer and pantry and came up with this quick casserole. Lucky for me I had a box of Uncle Ben’s long grain and wild rice and a can of cream of mushroom soup. If you have those two ingredients on hand, you will live to see another day, and your kids will get fed. After you have your basics down, you can change the rest of the recipe how you like. We tend to gravitate towards rice, chicken and broccoli a lot. It’s a pretty common and classic combination. However, this time, there was NO broccoli. (*Side note–I hate frozen broccoli. It is the only vegetable I hate to eat after thawing. It always tastes freezer burnt to me. Am I paranoid or do you guys taste that, too?)
Speaking of frozen vegetables, what a great deal! You get a lot of food for a little price and all those vegetables are typically harvested and frozen within the same day so you know they are fresh. I love having them on hand and throw them into anything and everything when I’m feeling spunky or when I’m in a pinch. Seriously, frozen vegetables are where it’s at.
For this particular recipe, I used my handy dandy frozen peas and carrots. They worked so well and tasted great with all the other ingredients even before it all was baked. But, use what you have on hand! I also topped my casserole with some swiss cheese and toasted almonds for a creamy crunchy bite. After the first bite my husband said “Wow….this is good!” in a surprised tone. He was skeptical at first, but the casserole won him over and he ate the rest for lunch the next day! How do you like that, Gordon? Haha!
I love using the random ingredients I’m left with at the end of the week to make great food my family will eat. It saves money and gives me a sense of accomplishment. So, don’t be afraid to experiment these next few days with the food you think you can’t make anything with. You’ll be surprised at what you’ll come up with! Happy Cooking!
Wild Rice & Chicken Casserole
Yield 4 Servings
Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!
- 1 box Uncle Ben's Long Grain and Wild Rice
- 1 can cream of mushroom soup
- 2 cups cooked chicken, cubed (or any other meat)
- 1 1/2 cups frozen vegetables
- 1/2 cup cream or milk
- 1 tablespoon butter
- 1/2 onion, diced
- 1/2 stalk celery, diced
- 5 slices swiss cheese (from the deli; or use about 1 cup grated cheese, any kind you have)
- 1/3 cup toasted slivered almonds
- Cook box of rice according to packaged directions. In skillet, melt butter and sautee onion and celery over medium heat until softened, about 5 minutes. Once cooked, spoon rice into large bowl. To the rice, add cream of mushroom soup, chicken, vegetables, cream, cooked onion and celery, and salt and pepper. Spread into a casserole dish. Top with cheese and almonds. Cover with foil and warm thoroughly at 300 degrees for at least 30 minutes (and up to 60). Serve with a side salad.