Wild Rice Chicken
Submitted by Grandma Jane
Make-ahead wild rice chicken casserole loaded with crunchy water chestnuts, tender celery, and a creamy mushroom soup topping baked until golden and bubbly. Freezer-friendly comfort food for two.
YIELD
2 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsHere’s the kind of recipe that saves your sanity on a busy weeknight: a wild rice chicken casserole you assemble ahead and stash in the freezer until you need it.
Diced chicken, crunchy water chestnuts, and aromatic celery and onions get folded into nutty long grain and wild rice.
When you’re ready to eat, just thaw, blanket it with a luscious layer of mayo and cream of mushroom soup, and bake until the whole thing is bubbling and fragrant.
It’s comfort food that practically makes itself.
Chef Tips
- Use leftover rotisserie chicken to skip the cooking step entirely and get dinner on the table even faster.
- Don’t skip the water chestnuts. They add a satisfying crunch that keeps the casserole from being one-note in texture.
- Thaw overnight in the fridge for even cooking. Baking straight from frozen will leave cold spots in the center.
Ingredients
Directions
Cook the rice according to package directions.
Mix together all ingredients except the mayonnaise and soup and freeze.
When thawed, place mixture in 11 X 7 inch baking dish .
Stir together the mayonnaise and the undiluted mushroom soup and spread the mixture over the top.
Bake, covered, at 325 for 1 hour.
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