Chicken and Wild Rice Casserole
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
620 kcal
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Course
Main Course
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Cuisine
American
Chicken and Wild Rice Casserole
Description
Chicken and Wild Rice Casserole layers cooked rice mixed with Monterey Jack cheese and raw chicken pieces seasoned with paprika in a sprayed baking dish. The chicken broth is blended into cream of chicken soup and spooned over the cheese layer for moisture. The final topping is made by combining melted butter with herb-seasoned stuffing mix spread evenly on top. The casserole is baked at 325°F until the filling bubbles and the stuffing topping is golden brown and crisp.
The casserole provides a creamy and cheesy base with tender chicken pieces, contrasting against the crispy, buttery herb stuffing layer. The paprika adds a subtle smoky note. This slow baked dish is filling and combines soft, moist elements with a crunchy surface finish.
It can be made ahead by refrigerating or freezing before baking, offering convenient preparation. After baking, allow it to rest for several minutes to set before serving. Garnishing with fresh parsley adds color and light herbal flavor.
Ingredients
- 6 ounces long grain and wild rice 1 package, Uncle Ben’s brand
- 2 cups Monterey jack cheese shredded
- 4 chicken breast cut into bite size pieces, boneless
- 2 teaspoons paprika
- 10.75 ounces cream of chicken soup (1 can)
- ¼ cup chicken broth or water
- ½ cup butter melted
- 3 cups stuffing 1/2 of a 12 ounce package, Pepperidge Farm brand, herb seasoned
- parsley chopped, for garnish, fresh
Instructions
- Preheat oven to 325 degrees F.
- Cook rice according to package directions.
- Spray a 9-inch x 13-inch baking dish with cooking spray and pour cooked rice into the dish.
- Cover rice with 1 cup of cheese and then layer on uncooked chicken pieces over the top of the cheese. Sprinkle chicken with paprika and then top with remaining 1 cup of cheese.
- In a medium bowl, add broth to the soup. Mix together and then spoon over top of the cheese.
- Add the melted butter to stuffing mix in a medium bowl. Mix until stuffing is moistened. Spread evenly over the top of the casserole.
- At this point, you can cover and refrigerate the casserole overnight, freeze it for later, or cook immediately.
- Bake for 60 minutes until filling is bubbling and top is golden brown.
- Remove from oven and let cool for 5-10 minutes before serving. Sprinkle top with chopped parsley, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 1552mg | 65% |
| Potassium | 362mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1206IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 299mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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