Chicken Wild Rice Casserole
Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!
Servings 4 Servings
Calories 401kcal
Ingredients
- 6 oz box Uncle Ben's Long Grain and Wild Rice
- 1 tablespoon butter
- 1/2 onion diced
- 1 stalk celery diced
- 10.5 oz cream of chicken soup* 1 can
- 2 cups cooked chicken cubed, or any other meat
- 1 1/2 cups frozen vegetables peas and carrots recommended but any are fine
- 1/2 cup heavy cream or milk
- salt to taste
- pepper to taste
- 1/2 cup cheddar cheese grated
Instructions
- Preheat oven to 350° F. Prepare a casserole dish with nonstick cooking spray.
- Cook box of rice according to packaged directions.
- In skillet, melt butter and saute onion and celery over medium heat until softened, about 5 minutes.
- Once cooked, add rice and cooked onion and celery into large bowl. Add cream of chicken soup, diced chicken, vegetables, heavy cream and salt and pepper to taste. Mix well. Spread into a casserole dish. (9x9 glass dish is fine too.)
- Top with cheese. Cover with foil and warm thoroughly for at least 20 minutes (and up to 60). Serve warm.
Video
Notes
*I use cream of chicken condensed soup but a cream of mushroom of cream of celery soup would work too. As long as you like the flavor of the soup you're using, it should work just fine.
Nutrition
Calories: 401kcal | Carbohydrates: 19g | Protein: 25g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 119mg | Sodium: 463mg | Potassium: 837mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4506IU | Vitamin C: 8mg | Calcium: 154mg | Iron: 2mg
