Wild Rice & Chicken Casserole

Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!

Course Dinner
Servings 4 Servings
Author Lauren


  • 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
  • salt
  • pepper
  • 5 slices swiss cheese from the deli; or use about 1 cup grated cheese, any kind you have
  • 1/3 cup toasted slivered almonds


  1. 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.