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Chicken and Wild Rice Casserole

Recipes >> One Dish Meals >> Chicken and Wild Rice Casserole



(Public for All)

A wonderful Paula Deen recipe


  • 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


Cook rice according to package directions; set aside, and keep warm. Preheat oven to 350Ëš. 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




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Amanda Wolgamott


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?

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