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Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken and Wild Rice Casserole, by , is from Mangia with the Buriani's, 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!

Lance Buriani


1 box Uncle Ben’s wild rice
2 chicken breasts diced small
1/4 green bell pepper finely chopped
1 garlic clove finely chopped
1/4 onion finely chopped
1 can Cream of Chicken Soup
1/2 soup can of milk
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cajun seasoning
Mexican blend shredded cheese

Preheat oven to 400°F
Cook the rice as directed.
While the rice is cooking sauté the onion and garlic until tender, add the green peppers and sauté for 3 to four minutes. Add the chicken and season with salt, pepper, and Cajun seasoning, and cook until done about 5 minutes.
In a bowl combine the cooked rice, and chicken mixture and stir in the cream of chicken soup. Add a 1/2 soup can of milk to the rice mixture and stir until well combined. Put the rice mixture into a baking dish and top with cheese.
Bake at 400 until bubbly and cheese is browned about 20 minutes.
(This recipe can be doubled or even quadrupled to serve more people, a doubled recipe will fill a 1/2 aluminum baking pan).

Number Of Servings:
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