Chicken and Wild Rice Casserole

Add this chicken and wild rice casserole to your weekly dinner and your family will thank you.

My long time friend, Sandra has been making this chicken and wild rice casserole for well over 20 years. It became a staple during her annual Christmas party and anytime we would come over to her house. It’s so delicious. My friend, Jennifer makes it all the time too and my kids absolutely love it every time she serves it to us when we come over. I decided to add it to our dinner rotation because it’s a meal that’s super easy to throw together and my whole family enjoys it so much. 

The best part of this recipe is basically just like any other recipe I share here. You can modify it to your liking. If you don’t like broccoli, use green beans! Add more cream of chicken, cheese, or go nuts with the fried onions. I’ve modified Sandra’s original recipe because I couldn’t remember the exact measurements but you can’t really go wrong unless you don’t add enough cream of chicken. 

Chicken and Wild Rice Casserole

Ingredients:

• 1 shredded rotisserie chicken 
• 2 cans of cream of chicken
• 3 cups of fresh broccoli
• 3.5 oz crispy onions
• 3.5 cups shredded cheese
• 1-2 packs of ready rice (don’t use Asian white rice because it’s too sticky) I use 1.5 bags of rice because I double the recipe so I can share with family or friends

Directions:

Preheat oven to 350 degrees. 

I recommend cutting the broccoli to more bite-size pieces. The organic cream of chicken from Pacific foods is great because it doesn’t have all the unnecessary ingredients that Campbells has. We use Costco chicken and their chicken is always abnormally large. I think it’s almost double the size of one from the grocery store! If you buy a smaller chicken, I recommend adding two of them. 

Mix together all the ingredients and leave out about 1/2 cup of shredded cheese for the top. Bake uncovered for about 35-40  minutes or until you see the ingredients bubbling. Take the pan out of the oven and cover the top with the crispy onions. Bake for an additional 10 minutes. You can even add some of the crispy onions into the casserole. See, this recipe is so easy you can basically do whatever you want! I add black pepper and don’t add any salt. It doesn’t need any in my opinion because the chicken, cheese, and cream of chicken are already full of sodium. 

Add another can of cream of chicken if you want it creamier. My friend Sandra said sometimes she also adds a 1/3 cup of sour cream or mayo. We serve it with a big salad and it’s the perfect meal on any night. Plus, the leftovers are amazing!

Let me know if you make it! Enjoy!

xoxo,

 

 

 

Let all that you do be done in Love. 1 Corinthians 16:14