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Chicken Wild Rice Casserole

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
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6-8 servings


  • 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


  • Cook the rice according to package directions, omitting butter; set aside.
  • 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.
  • 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.

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Average Rating:
  • llongaker
    Nov 24, 2013

    Easy to prepare and tasty. A nice creamy texture without a lot of fat. The boxed rice mix I used called for 2 Tbsp. of butter, so I used the butter in the rice preparation and left it out of the sauce.