Wild Rice and Chicken Casserole


This Wild Rice and Chicken 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

This Wild Rice and Chicken Casserole will make you love casseroles again! Easy, fast, delicious and comforting, your whole family will love this recipe!

Yield: 4 servings


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.

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11 Responses to “Wild Rice and Chicken Casserole”

  1. #
    Josh — August 21, 2010 at 2:49 am

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  2. #
    Danielle — June 14, 2012 at 7:15 am

    Oh man! I’m in the same boat sistah! All I have is a couple boxes of uncle bens, condensed soup and some random veggies in the freezer.I came online trying to see what I can do with it because I don’t want to go to the store till payday.

    Thanks ma’am!


  3. #
    Cathy Schaefferkoetter — November 30, 2014 at 9:50 am

    Just served this amazing dish! It will go into my favorite recipe file! So yummy and a great comfort dish. Can’t wait to share this with my loved ones!


  4. #
    Susie — December 5, 2014 at 6:24 am

    A friend just posted this to her facebook page. I am making this for dinner tonight. I can’t wait! So easy and yet so yummy. I’ll never say no to anything smothered in cheese. MMMM


  5. #
    Paige Lovvorn — December 6, 2014 at 5:56 pm

    You can also add water chestnuts for crunch…thanks for sharing


  6. #
    michele p — December 8, 2014 at 1:31 pm

    Hey… what size box of rice? :-)


  7. #
    michele p — December 8, 2014 at 1:32 pm

    How many cups of rice? if I substitute another kind of rice?


  8. #
    Missy — December 23, 2014 at 11:56 am

    I made this last night. SUPER easy and yummy. I used fresh carrots as I had on hand, sauteed with the onion and celery. I deglazed the pan with a splash of white wine. I then added frozen peas as my other veg. This all fits in a smaller casserole dish (I think it’s a 3 Qt. I have had it for 25 years)


  9. #
    Linda — January 4, 2015 at 5:59 pm

    Delish! My husband just asked me to make again after we had couple of weeks ago. Yay! Thanks!



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