Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Makes 6 servings

Chicken-and-Wild-Rice casserole is a classic comfort food recipe perfect for using up leftover cooked chicken.  Try roasting a whole chicken on Sunday night, then make this casserole later in the week for a quick and easy dinner. 

How to Make It

Step 1

Cook rice mix according to package directions; set aside.

Step 2

Melt butter in a Dutch oven over medium-high heat. Add onion, and saute until tender. Add flour, and cook, stirring constantly, 1 minute. Add broth, and cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.

Step 3

Stir in rice, chicken, and next 6 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Top with almonds.

Step 4

Bake at 350° for 15 to 20 minutes or until thoroughly heated.

Ratings & Reviews

pjh2010's Review

September 22, 2010
Made a few changes: used only one half cup skim milk and sauteed fresh mushrooms, celery and scallions in butter. Turned out very good. Also added seaweed when cooking the rice. soy sauce to season. i will be making this again.

kristyfinley's Review

December 21, 2009
Mine was a little soupy and onion-y; but I will definitely make it again but half the butter and try using 1 can of cream of mushroom soup instead of the chicken broth.

Nolegaldc's Review

August 24, 2009
Like mom use to make. ;0)

erika18's Review

May 13, 2009
This is the best chicken and rice casserole I have ever had. I made it for a large group, and everyone really enjoyed it. I did follow the advice of another reader and reduced the butter to half a stick. I also prepared it the night before which worked out well. I will definitely make this again, and it will be one of my "go-to" recipes for company. (I omitted the mushrooms and water chestnuts.)

jphelpsy's Review

November 22, 2008
Wonderful flavor!!!