Save on Pinterest

Chicken Wild Rice Casserole

Total Time

Prep: 15 min. Bake: 30 min.


6-8 servings

Casseroles are a staple in my house and this is one of my family's favorites. The wild rice mix makes this extra special.—Crystal Clodfelter, Calhoun, Illinois


  • 1 package (6 ounces) long grain and wild rice mix
  • 3 tablespoons plus 1 teaspoon cornstarch
  • 1 teaspoon salt
  • Dash black pepper
  • 1 can (12 ounces) evaporated skim milk
  • 12 ounces chicken broth
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 5 cups cubed cooked chicken
  • 1/4 cup diced pimientos
  • 1/4 cup minced fresh parsley


  1. Cook the rice according to package directions, omitting butter; set aside.
  2. In a large saucepan, combine the cornstarch, salt, pepper, milk and broth until smooth. Add onion and butter. Bring to boil. Cook and stir for 2 minutes or until thickened.
  3. In a 2-qt. baking dish, combine the chicken, pimientos, parsley, sauce and reserved rice. Bake, uncovered, at 375° for 30 minutes or until heated through.

Recommended Video

More from Taste of Home