Chicken and Wild Rice Casserole
This Chicken and Wild Rice Casserole is my favorite way to dress up a box of wild rice and some chicken when I’m in the mood for something truly comforting. It’s got that wonderful, creamy texture from the mushroom soup and a little surprise crunch from the almonds that just makes the whole dish. Between the savory rice and that golden, buttery Ritz cracker crust, it’s the kind of honest Southern cooking that brings everyone to the table in a hurry!
The Perfect Casserole Recipe For Any Time of Year
Christmas and New Year’s are behind us, and most folks are in the middle of winter, snuggling within their quilts and homes, cooking up stews and cobblers. Oh, I’m doing the cooking part, but not the rest of it; my mind is on other things. You see, as soon as January hits, I get to expecting spring.
There are so many variations on this casserole that you could throw a rock at the internet and hit fifty on any given day. This is mine, it’s pretty easy and awfully good. Modify it, play with it, make it your own. Just let me know what time it is served and try to have plenty of tea when I show up, please 🙂 Or Diet Dr. Pepper…Diet Dr. Pepper is always good, too! (Bonus points if it’s a Dirty Dr. Pepper)
Ingredients You’ll Need
- Long Grain and Wild Rice (with seasoning, such as Uncle Ben’s)
- Cream of Mushroom Soup (can use fat-free)
- French Style Green Beans
- Chicken
- Almonds
- Ritz crackers
- Butter
NOTE: You can also add a cup of sour cream to this, and it will be wonderful! This is completely optional, but I love it.
Step 1: Cook Your Chicken
Normally, I wouldn’t have used chicken tenders for this because they are a little more expensive. This is a great recipe to use cooked chicken leg quarters (deboned and shredded), leftover chicken, or a whole fryer (cooked, deboned, and shredded), but since I did have this chicken on hand and company was coming (did I mention I like to make this for company), that is what I used.
Step 2: Combine Your Ingredients
Dump chicken, cooked rice, green beans, cream soup, and almonds into a big old bowl. Give it all a stir until it is good and mixed.
Step 3: Top and Bake Your Casserole
Spray a baking dish lightly with non-stick cooking spray. Spoon the casserole filling into the baking dish. Sprinkle crushed crackers all over the top, drizzle melted butter over the cracker crumb topping, and bake at 350 for 30 minutes.
Now all that’s left to do is eat up!
Ingredients
- 1 box long grain and wild rice mix I use Uncle Ben's, which is currently 6oz
- 1 cup fresh shredded chicken
- 1 can cut green beans mine is 15 ounces
- 1 can cream of mushroom soup 10-ounce, fat-free is fine
- 1 teaspoon onion powder optional
- ½ cup sliced almonds
- 1 cup Ritz crackers crushed
- 3 tbsp melted butter
Instructions
To make casserole
- Cook and cube or shred the chicken. Drain the beans. Cook the rice according to the package directions in a pot big enough to mix the casserole (no sense in dirtying up more dishes).1 cup fresh shredded chicken, 1 can cut green beans, 1 box long grain and wild rice mix
- Once the rice is cooked, stir in all other ingredients (except Ritz and butter) until well combined. Spoon into a pie plate or casserole dish.1 can cream of mushroom soup, 1 teaspoon onion powder, ½ cup sliced almonds
- Cover the top of the casserole with crushed Ritz crackers. Pour melted butter evenly over the Ritz.
- Bake at 350 for 20 to 30 minutes, or until heated through and bubbly. Serve warm.
Haven’t printed one of your recipes in a while (generally I just scribble them down because I’m so busy), but wanted to print this one. What happened to the print option you used to have? I’m at work, and due to firewalls, I can’t download the Google Recipe View Microformatting thingy, so I’m dead in the water for having this one printed for my recipe file. Boo-hooo! Sounds great, though, and I’m definitely going to scribble this one down and will try it this week!
GRR!!! I Forgot to put in the print codes. Thanks for reminding me! They’re in there now!!
Gratefully,
CJ
Christy, I couldn’t find the usual “Print recipe” at the bottom of the directions. I didn’t want to print everything, just the recipe. Can you add that under the recipe like it usually is? I love all your recipes. I’ve lost count how many I’ve used over the holidays.
just did! I’m bad about forgetting that but it’s there now!
Oh my goodness! I am from N. FL. and the moment the New Year rings in, I want to plant my garden!! Last year, I had to plant twice because a late freeze killed my precious, early garden! I’m with you… love the snuggles, but can’t wait for spring!
This sounds great, but can you use brown rice? I am not a fan of wild rice.
My daffodils are starting to come up here in Alabama, they should be blooming in a couple of weeks.
WOOHOO!!! Mine won’t be far behind. I always have daffodils for my birthday!
Not only do I love your goal but the recipe sounds great! My husband really like’s Uncle Ben’s Wild Rice so that will be what I use for this and for just two I half it, or better yet freeze half of it for another meal.
I love your thinking Karen!!!
I like your goal! I once gave someone with a spring birthday 200 cut daffodils ( this was in the day when you could buy them 12 in a bunch for less than a dollar at your local grocer), in a pail — once they all opened, it was the most glorious display! It still makes me happy to think of it.
OH MY GOODNESS!!! I Can’t imagine a pot of gold being a better gift! What a give you are, Gail!!!!