There are many chicken and wild rice casserole recipes, with lots of variations concerning the composition of the casserole and the types of vegetables that are added. This is a recipe that came from a church friend who served it to a group on a rainy evening in July. It really hit the spot and was a good meal for a group of people whose personal food preferences were unknown. Everyone enjoyed it immensely! So, it’s a crowd pleaser, even for picky eaters.
Chicken and Wild Rice Casserole
Ingredients:
Two 6-oz. boxes long grain and wild rice mix, such as Uncle Ben’s or Zataran’s
1 ½ sticks butter (may be able to use less)
16 oz. fresh mushrooms, sliced fairly thin
½ cup chopped onion
½ cup chopped carrots
½ cup chopped celery
1/4 cup flour
1 ½ cup chicken broth
1 ½ cup half & half
4 cooked boneless, skinless, chicken breast halves, diced (can also use rotisserie or canned chicken)
1 tsp. salt
½ tsp. pepper
Directions:
Preheat oven to 350 degrees. Grease 9″ x 13″ casserole dish.
Cook the long grain and wild rice mixes according to package directions. Set aside.
In a large skillet, melt the butter and sauté the onion, carrots, & celery until translucent. Add mushrooms and sauté them as well. Stir in flour, cooking for a few minutes. Slowly stir in broth, then half & half. Cook until mixture has thickened, about 7 to 10 minutes.
Add diced chicken, rice, and remaining ingredients to the wet vegetable mixture. Pour everything into the casserole dish and bake uncovered about 45 minutes. Bake longer if your mixture still has a lot of liquid. Or, if the mixture doesn’t seem moist enough before you bake it, add extra chicken broth and/or half & half.
Enjoy!
