Chicken-and-Wild Rice Casserole

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Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
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Makes 6 servings
November 2000
RECIPE BY Southern Living

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. 

Ingredients

  • 1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
  • 1/2 cup butter or margarine
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 3 cups chopped cooked chicken
  • 1 1/2 cups half-and-half
  • 1 (6-ounce) can sliced water chestnuts, drained
  • 1 (4.5-ounce) jar sliced mushrooms, drained
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (2.5-ounce) package sliced almonds

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.

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