Chicken and Wild Rice Casserole

Top Chicken Casserole Recipe from Better Homes and Gardens
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  • 1 6 ounce package long grain and wild rice mix
  • 1 medium onion, chopped (1/2 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • 2 tablespoons butter
  • 1 10 1/2- 10 3/4 ounce can condensed chicken with white and wild rice soup or cream of chicken soup
  • 1/2 cup sour cream
  • 1/3 cup dry white wine or chicken broth
  • 2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 2 cups shredded cooked chicken or turkey
  • 1/3 cup finely shredded Parmesan cheese
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Prepare rice mix according to package directions.
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 information

Per Serving: cal. (kcal) 468, Fat, total (g) 19, chol. (mg) 98, sat. fat (g) 9, carb. (g) 43, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 29, vit. A (IU) 971.8, vit. C (mg) 6.5, Thiamin (mg) 0.12, Riboflavin (mg) 0.29, Niacin (mg) 7.3, Pyridoxine (Vit. B6) (mg) 0.53, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.43, sodium (mg) 1339, Potassium (mg) 453, calcium (mg) 151.45, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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