Chicken and Wild Rice Casserole
This quick and easy casserole recipe is loaded with a creamy wild rice and chicken mixture.
Servings: 4 servings
- 1 lb chicken cooked and shredded
- 6 oz pkg Uncle Ben's Long Grain & Wild Rice Original Recipe
- 1/2 c. sour cream
- 10 3/4 oz can cream of chicken soup
- 1 tsp dried onion flakes
- 1/2 tsp garlic salt
- 1/2 tsp pepper
Preheat oven to 350 degrees.
Prepare wild rice according to package directions
In a large mixing bowl mix together sour cream, cream of chicken soup. onion flakes, garlic salt and pepper. Stir in chicken and prepared wild rice. Put in a greased 8 in x 8 in baking dish.
Bake at 350 degrees for 30 minutes.
How do I store leftover over casserole?
You can store the leftover chicken casserole in airtight containers in the refrigerator or you can freeze it, too, in freezer-safe containers.
How long does leftover casserole last?
Can I make this as a freezer meal?
Yes! You can make this ahead and freeze it. Just combine it all in the baking dish, cover it so it's airtight, and freeze it. When you're ready to reheat it, just be sure to add some time to the cooking time since you'll be baking from frozen. Or, transfer the frozen casserole to the fridge the day before you want to bake it. That way, it won't take as long to bake!
- Refrigerator: chicken casserole will keep for three to four days in the refrigerator.
- Freezer: chicken casserole properly store in airtight containers will keep in the freezer for up to four to six months.
Calories: 526kcal | Carbohydrates: 39g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 931mg | Potassium: 494mg | Fiber: 2g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2.7mg