Chicken Wild Rice Casserole

Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!

Course Dinner

Cuisine American

Keyword casserole

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings Servings

Calories 401kcal

Author Lauren

Ingredients

1 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 cream or milk
salt
pepper
1/2 cup cheddar cheese grated

US Customary - Metric

Instructions

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, add rice and cooked onion and celery into large bowl. Add cream of chicken soup, diced chicken, vegetables, cream and salt and pepper. Mix well. Spread into a lightly greased casserole dish. (9x9 glass dish is fine too.)
Top with cheese. Cover with foil and warm thoroughly at 350 degrees for at least 20 minutes (and up to 60). Serve warm with a side salad.

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