Chicken and Wild Rice Casserole

11781605_10206924741935153_2249767159206518171_nI love this recipe for many reasons. Firstly it is wildly delicious and filling. The flavor is creamy and savory which is one of my favorite combinations. Also the celery and onions give a nice tender crisp texture against the softer chicken and rice. It’s an experience I think everyone should have at least once 😉 Secondly, this recipe is fairly easy to throw together. Some parts may seem tedious but if you prep before hand (like cook and shred the chicken in the morning and refrigerate it until you’re ready to cook) it will save you tons of time. Lastly, this dish gets better each time you heat it making it an amazing lunch leftover. It serves quite a few, and since my husband and I are the only ones eating it at this time (my four-year old won’t touch anything that isn’t breaded), we get dinner and 2-3 days worth of lunch out of it. This recipe is a slam dunk.

Serves: 6-8     Calories: 440 per serving     Time: 1 hour 5 minutes


  • 12 oz long grain wild rice, I used 3 boxes of Rice a Roni brand
  • 1 medium sweet onion, chopped
  • 2 cups celery, sliced
  • 2 tbsp butter, unsalted
  • 1 (10 oz) can of condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/3 cup chicken broth, you might not need this ingredient as I will explain below
  • 2 chicken breasts, cooked and shredded
  • 2/3 cup grated Parmesan, or less depending on how much you like to sprinkle on top of the dish
  • sprinkling of dried basil


  1. Prepare the rice according to the directions on the package. I used 3 boxes of Rice a Roni which warranted a total of 5 cups of water but I only used 4 to get a firmer rice. I also took five minutes off the cook time. If you decide to do this you will not need the 1/3 cup of chicken broth mentioned in the ingredients list. The rice will have extra water since we are not allowing it to fully soak in all the liquid. This is okay because when you bake it in the oven it will continue to cook and soak up the liquids.
  2. While rice is cooking preheat oven to 350 degrees Fahrenheit.
  3. In a large skillet melt butter over medium high heat. Add the celery and onions. Saute until tender, approximately 3-5 minutes.
  4. To the onions and celery add the condensed soup, sour cream, and if you’re using chicken broth throw that in too. Once this is all combined add the rice and shredded chicken. Mix well.
  5. Pour this into an ungreased 9×13 baking dish and bake uncovered for 35 minutes.
  6. Let sit for a minute before cutting into it.
  7. Serve and Enjoy!

*Photo is an original belonging to me

*Original recipe adapted from


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