Chicken and Wild Rice Casserole

Chicken and Wild Rice CasseroleI love a good casserole in the fall! Nothing like lots of good ingredients, stirred up together and cooked up hot! Plus, casseroles are usually a great way to use leftover chicken or turkey. I often have just about two cups of chicken leftover when I make any of my crockpot chicken meals. Casseroles are perfect for repurposing these leftovers.

I found a recipe for chicken and wild rice casserole when I was looking for something to do with leftover Pesto Ranch Chicken. I love casseroles with rice because I can serve rice without it ending up all over my floor. While my boys try, rice is kinda hard to get all of it from the plate to your mouth on a fork when you are four (or seven). I tweaked the recipe to suit our tastes and what I had on hand. Primarily, I made my own cream base rather than using canned soup and I added mushrooms. Everyone loved it – Roo had two helpings and tried asking for a third, but I had already put the leftovers away (not that there was much left)!

Chicken and Wild Rice Casserole
Serves 6
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
414 calories
30 g
95 g
23 g
23 g
13 g
231 g
200 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
231g
Servings
6
Amount Per Serving
Calories 414
Calories from Fat 204
% Daily Value *
Total Fat 23g
36%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 95mg
32%
Sodium 200mg
8%
Total Carbohydrates 30g
10%
Dietary Fiber 3g
10%
Sugars 3g
Protein 23g
Vitamin A
12%
Vitamin C
5%
Calcium
14%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 6-ounce package long grain and wild rice mix
  2. 1 medium onion, chopped
  3. 1 8 ounce package of baby bella mushrooms, sliced
  4. 2 tablespoons butter
  5. 3 tablespoons butter
  6. 3 tablespoons flour
  7. 1 cup half and half
  8. 1/2 cup sour cream
  9. 1/2 cup chicken broth
  10. 2 cups diced cooked chicken
  11. 1/3 cup finely shredded Parmesan cheese
Instructions
  1. 1. Prepare the rice mix according to the package directions.
  2. 2. Meanwhile, melt 2 tablespoons butter in a large pan. Saute the diced onion and mushrooms. Scoop mushrooms and onions out of the pan and set aside.
  3. 3. Melt 3 tablespoons butter in the same pan. Add in 3 tablespoons flour a little at a time, stirring constantly.
  4. 4. Slowly add the half and half to the butter flour mix, again stirring constantly and until mixture is smooth and creamy. Add the chicken broth, then add the sour cream.
  5. 5. Add rice, onion and mushrooms, and chicken to the sauce. Mix well. Pour into a 2 quart casserole dish.
  6. 6. Sprinkle the Parmesan cheese on top of the casserole. Bake at 350 degrees for 35 minutes.
Notes
  1. I used leftover chicken from the Pesto Ranch chicken I had made, which added plenty of flavor. If using plain chicken, you may want to add some garlic and/or basil.
beta
calories
414
fat
23g
protein
23g
carbs
30g
more
Adapted from Better Homes and Gardens
Structure in an Unstructured Life http://www.structureinanunstructuredlife.com/
On to my menu! Roo has finished up with football, so we won’t be rushing off to practice two nights a week. The Coach made the play-offs, so we’re living week to week a bit now. If he wins he keeps playing, if he loses his season ends. However, we are adding a puppy to the mix at our house this week, so we’ll see how dinner prep goes while I watch our little rascal! :) I’ll be linking up on I’m an Organizing Junkie if you’re looking for more meal planning ideas! I also often link up at Feeding BigMarvelous Mondays, and Wonderful Food Wednesday. Or check out and follow my Yummy board on Pinterest! Interested in meal planning? Check out my post on meal planning. Here’s what we’re eating this week:

Breakfasts (we don’t plan for each day – see here for why – but these are our choices along with a fruit)
• Cereal
• Granola bars and yogurt
• Pancakes
• Cream of Wheat or oatmeal
• Toast or English Muffins
• Breakfast sliders
• Banana smoothies

Lunches (see this post for Peanut Free lunch ideas!)

• Roo: Monday – Lunchable; Tuesday – English Muffin with Apple Butter, cheese; Wednesday – School lunch; Thursday – Halloween Mama lunch (check out my Instagram feed – I often post pics of my fun kiddo lunches there!); Friday – SpaghettiO’s
• Monkey: Monday – Lunchable; Tuesday – English Muffin with Apple Butter, cheese; Wednesday – School lunch; Thursday – Halloween Mama lunch; Friday – SpaghettiO’s
• Me: Monday – work lunch; Tuesday – leftovers; Wednesday – leftovers; Thursday – leftovers; Friday – leftovers or Sandwich

Dinners

• Monday – Mac & Cheese, hot dogs, brocolli
• Tuesday – Leftover Tuna Casserole, peas
• Wednesday – Chicken Pot Pie, salad
• Thursday – Halloween party!
• Friday – Game night – pizza
• Saturday – Boys are at a sleep over – date night with the hubby!
• Sunday – Tortellini Soup, bread

 What are you eating this week? Leave a comment and feel free to link back to your blog if you have your plan posted!

Like the recipe or feature this week? Please consider sending it to a friend, sharing it on Facebook or Twitter, or pinning it to Pinterest. Thanks so much!

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