Chicken and Wild Rice Casserole
User Reviews
4
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
526 kcal
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Course
Main Course
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Cuisine
American
Chicken and Wild Rice Casserole
Description
This casserole recipe uses cooked, shredded chicken combined with prepared wild rice and long grain rice, bound by sour cream and canned cream of chicken soup. Seasonings including dried onion flakes, garlic salt, and black pepper add savory notes while the baking process at 350 degrees integrates all the components into a creamy mixture with tender chicken and rice throughout.
The resulting dish is creamy and hearty, with the contrasting textures of firm rice grains and moist chicken. This combination makes for a satisfying main course that requires minimal preparation if the chicken and rice are ready beforehand.
Ideal for serving as a warm family dinner, the casserole can be paired with a simple side salad or steamed vegetables for a balanced meal. It’s also practical for meal prep, as leftovers reheat well.
The recipe is freezer-friendly when assembled and covered before freezing. When ready to bake from frozen, allow additional cooking time or thaw in the refrigerator overnight to reduce baking duration. Leftovers stored properly can last 3 to 4 days refrigerated or several months frozen.
Ingredients
- 1 lb chicken cooked and shredded
- 6 oz long grain rice Uncle Ben's, original recipe, package
- 6 oz wild rice Uncle Ben's, original recipe, package
- 1/2 c. sour cream
- 10 3/4 oz cream of chicken soup canned
- 1 tsp dried onion flakes
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350 degrees.
- Prepare wild rice according to package directions
- In a large mixing bowl mix together sour cream, cream of chicken soup. onion flakes, garlic salt and pepper. Stir in chicken and prepared wild rice. Put in a greased 8 in x 8 in baking dish.
- Bake at 350 degrees for 30 minutes.
Notes
- Store leftover casserole in airtight containers in the refrigerator for 3 to 4 days or freeze for 4 to 6 months.
- This casserole can be prepared ahead and frozen; bake from frozen by adding extra cooking time or thaw overnight in the refrigerator.
- Using cooked shredded chicken and prepared rice shortens assembly time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 29g | 58% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 106mg | 35% |
| Sodium | 931mg | 39% |
| Potassium | 494mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 68mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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