Chicken and Wild Rice Casserole | Midwest Living
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Chicken and Wild Rice Casserole

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Chicken and Wild Rice Casserole

3.5
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  • Makes: 4 servings
  • Prep 30 mins
  • Bake 35 mins

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This hotdish combines a handful of pantry ingredients. Its a great way to use up leftover chicken or turkey. Or, if you prefer, just shred a supermarket-deli rotisserie chicken.

Ingredients

  • 1 6 - ounce package long grain and wild rice mix
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons butter
  • 1 10 1/2 - 10 3/4 - ounce can condensed chicken with white and wild rice soup or cream of chicken soup
  • 1/2 cup sour cream
  • 1/3 cup dry white wine or chicken broth
  • 2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 2 cups shredded cooked chicken or turkey
  • 1/3 cup shredded Parmesan cheese

Directions

  1. Prepare rice mix according to package directions.
  2. Meanwhile, in a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine and basil. Stir in cooked rice and chicken.
  3. Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, in a 350 degrees oven about 35 minutes or until heated through.

Nutrition Facts

(Chicken and Wild Rice Casserole)

Servings Per Recipe 4, calcium (mg) 151, Potassium (mg) 453, sodium (mg) 1339, cal. (kcal) 468, sugar (g) 3, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, Riboflavin (mg) 0, carb. (g) 43, Thiamin (mg) 0, pro. (g) 29, chol. (mg) 98, vit. C (mg) 6, Fat, total (g) 19, iron (mg) 2, vit. A (IU) 972, Folate (µg) 24, Trans fatty acid (g) 0, Polyunsaturated fat (g) 2, Niacin (mg) 7, sat. fat (g) 9, Monosaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 1

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