Chicken and Wild Rice Casserole

With chicken, wild rice and homemade croutons, a serving of this hearty casserole is sure to satisfy.

Chicken and Wild Rice Casserole

GoldMedalRecipe by GoldMedal

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25 minutes

55 minutes

8 servings (1 cup each)

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Nutrition Info

  • 1 Serving
  • 550
  • 31g
    (Saturated Fat 13g, Trans Fat 1g)
  • 115mg
  • 580mg
  • 38g
    (Dietary Fiber 2g, Sugars 6g)
  • 30g
  • Percent Daily Value*
  • 15%
  • 2%
  • 20%
  • 15%
  • Exchanges
  • 5 1/2
  • 3
  • 2 1/2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Kitchen Tip

    Make the casserole (without the topping) up to a day ahead; cover and refrigerate. Remove from refrigerator 45 minutes before serving, add the topping and bake as directed.

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F.

Ingredients

  • 3  tablespoons butter or margarine
  • 1  medium onion, chopped (1/2 cup)
  • 3  tablespoons all-purpose flour
  • 3  cups half-and-half
  • 1 1/2  cups water
  • 2  tablespoons dry sherry, if desired
  • 1  package (6.2 oz) fast-cooking long-grain and wild rice mix
  • 2  packages (9 oz each) frozen diced cooked chicken breast, thawed
  • 8  slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
  • 1  cup sliced almonds
  • 1/4  cup butter or margarine, melted
  • Chopped fresh parsley, if desired

Directions

  1. 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
  2. 2Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Pour into baking dish.
  3. 3Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
  4. 4Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Categories: Course, Main Dishes, Casseroles & Bakes, Ingredient, Chicken, Chicken Breast

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Mrs_Chelly_Crocker
Mrs_Chelly_Crocker said:

Love this recipe! Easy to make and delicious!My whole family loves it!

8/24/2012 5:22:55 PM
TBSPAna
TBSPAna said:

Hi! We’re sorry to hear about your experience. For better results, we recommend cooking on a higher heat, decreasing some of the liquids or increasing the cooking time for rice and chicken.

5/1/2012 12:28:52 PM
shamanss
shamanss said:

Everything fell apart at step 2. The mixture NEVER thickened, it was pretty much a big soup. I think the water was an unnecessary add when you have three cups of half and half already in there. Too much liquid, did NOT work out at all. Two thumbs down. We're both experienced cooks, my boyfriend cooks for a living, we followed this recipe down to the letter did everything it said and were not able to make anything out of this.

4/30/2012 7:43:16 PM

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