Rating: 3.92 stars
511 Ratings
  • 5 star values: 257
  • 4 star values: 117
  • 3 star values: 53
  • 2 star values: 41
  • 1 star values: 43

Looking for a chicken recipe everyone will love? Count on a chicken casserole to do the trick! Because it's rich and creamy, this casserole recipe will please most picky eaters. Our chicken and wild rice casserole is ready for the oven in just 30 minutes, so it will make the cook happy, too.

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Ingredients

Directions

  • Prepare rice mix according to package directions.

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  • Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.

  • Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.

Nutrition Facts

468 calories, (9 g saturated fat, 2 g polyunsaturated fat, 5 g monounsaturated fat), 98 mg cholesterol, 1339 mg sodium, 43 g carbohydrates, 3 g fiber, 3 g sugar, 29 g protein.

Reviews (13)

511 Ratings
  • 5 star values: 257
  • 4 star values: 117
  • 3 star values: 53
  • 2 star values: 41
  • 1 star values: 43
Rating: 5 stars
11/08/2018
so, so tasty! (just a few changes for my own tastes :) i don't like celery and replace onions with onion powder. add mushrooms? sometimes!
Rating: 5 stars
04/30/2018
One of my favorite recipes! I use rotisserie chicken, chicken broth instead of white wine and Wild Rice soup instead of the Cream of Chicken soup. The only changes I made were more chicken (~4 cups) and 3 celery stalks instead of 1, just because I really like celery. Very yummy!!
Rating: 5 stars
07/19/2019
I loved the recipe! I did cook my own chicken breasts which I chopped small and seasoned with salt, pepper, garlic powder, onion powder and smoked paprika. When the chicken was cooked I removed from the pan and set aside. Then in the pan that chicken was cooked with all the goodness in the pan I used the butter plus an extra tbs and cooked the onions and celery. The rest was exactly the recipe i did use the cream of chicken soup not the wild rice soup mix. My 20 month old and husband both loved it and I"ll definitely make it again. I think cooking my own chicken and heavily seasoning it adds a lot more flavor to the dish.
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Rating: 4 stars
01/07/2018
Great texture and flavor. I added some sliced mushrooms with the onion and celery because I love them and it worked out well! This was simple and fairly quick to make. The basil and parmesan add a nice touch. I will probably make again.
Rating: 4.0 stars
10/07/2019
Wow! Who did the closed captioning?? Recipe looks great. Hope to try soon.
Rating: 3 stars
01/07/2019
3 stars, OK. Rather bland (I used the Wild & Long grain soup) and really not creamy (maybe the cream of chicken would have been better?), I think it's good enough that most would eat it without complaint, but no clamoring to make it again. As for being easy, you have 3 pots going to make the ingredients---the rice mix, cooking chicken to shred & frypan with onions, etc.
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Rating: Unrated
01/23/2017
I wish there was an alternative to using canned soup in this recipe. I have numerous food allergies and canned soups are usually not okay for me to eat. I wish there was an alternative to the canned soup. I have numerous allergy issues and try not to use canned soups. Otherwise, it looks good.
Rating: Unrated
08/05/2015
Wow! The Anonymous who trashed the recipe without even trying it must be a sad and bitter person to take the time to review it over something so trivial. If a recipe isn't to your liking skip it, go on to the next one, but don't give a bad review for something you've never tried. So unfair and childish. I liked the recipe. I used low sodium cream of mushroom soup instead of chicken soup and a combo of brown and wild rice but those were personal preferences. I'll definitely make it again. Thanks for sharing.
Rating: Unrated
12/07/2015
Have you read the sodium content???