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Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken and Wild Rice Casserole is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cooked chicken breasts, shredded
1 6 oz. box cooked Uncle Ben's long grain wild rice
2 small cans water chestnuts, drained and chopped
2 small cans cream of mushroom soup OR creamy chicken & mushroom soup
2/3 or soup can of water
1/2 c mayonnaise
3 tbsp. grated onion
1 c chopped celery
1 small green pepper, seeded and chopped
1/2 - 1 cup buttered bread crumbs (to taste)

Directions:
Directions:
Preheat oven to 350º. Combine all ingredients except bread crumbs. Put in a 9" X 13" buttered baking dish. Bake uncovered for about an hour. Last 10 minutes of baking, top with buttered bread crumbs. Let stand before serving.

Number Of Servings:
Number Of Servings:
about 12
Preparation Time:
Preparation Time:
about 30 minutes plus cooking time for rice and chicken
Personal Notes:
Personal Notes:
It is important to use the Uncle Ben's wild rice as it has a specific texture that works well in this casserole. This is handy to make ahead. Also works well as a meal to take to someone. Makes lots, so I've portioned out in smaller serving dishes and baked smaller amounts. Freezes OK too.

 

 

 

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