Chicken and Wild Rice Casserole
Recipes >> One Dish Meals >> Chicken and Wild Rice Casserole
A wonderful Paula Deen recipe
Ingredients
- 1 (6.2-ounce) box fast-cooking long grain and wild rice
- 1/4 cup butter
- 1 cup chopped onion
- 1 (8-ounce) package sliced baby bella mushrooms
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- 3/4 cup milk
- 1 (10.75-ounce) can cream of mushroom soup
- 2 cups chopped cooked chicken
- 1 can drained Rotel
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded sharp Cheddar cheese
How To...
Cook rice according to package directions; set aside, and keep warm. Preheat oven to 350˚. Lightly grease a 2 1/2-quart casserole or 6 individual serving dishes. In a large skillet, melt butter over medium-high heat. Add onion, mushrooms, and celery; cook 5 to 7 minutes, stirring occasionally, or until tender. Add flour; cook 2 minutes, stirring constantly. Add milk, and cook, stirring frequently, until thickened, about 2 minutes. Remove from heat. Stir in soup, chicken, red pepper, salt, pepper, and rice. Spoon into prepared baking dish; sprinkle evenly with cheese, and bake 30 minutes.
Recipe is courtesy of: Paula Deen
Media
Photos:
Videos:
NoneLove this Recipe?
If you create an account, or log in, you'd be able to add this recipe to your cookbook, and share it with your friends.
Log in Sign UpMore Like This
Spanish Rice
zero out of Five
-
Chicken Chiles Rellenos
zero out of Five
About the Chef
awolgamott
Amanda Wolgamott
Influences: My Mama
Location: Richmond, TX
Favorite Piece of Cooking Equipment: Anything Le Creuset and an Avocado Masher
Favorite Recipes: Chicken Tortilla Soup, Most Requested Guacamole, Award Winning Cherry Pie (Mom's recipe)
What else?