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Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole
4 votes, 4.25 avg. rating (83% score)
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Yield: Serves 4 to 6.

Rice Recipe Contest - Second Prize Winner


  • 1 box wild rice mix
  • 4 chicken breasts, boned and skinned
  • 1 medium tomato, seeded and chopped
  • 1 small red onion, diced
  • 2 ribs celery, diced
  • 1/3 cup pecans, chopped
  • 1 cup light mayonnaise
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces shredded Monterey Jack cheese


Preheat the oven to 350 degrees F. Prepare the rice according to the package directions. Place the chicken breasts in the bottom of a greased 13x9-inch casserole dish. In a large bowl, combine the rice with all of the remaining ingredients except the cheese. Spoon the rice mixture around the chicken breasts. Sprinkle the cheese on the chicken and rice. Cover and bake for 30 minutes. Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.

-Glenna Anderson Muse, Springfield, Missouri
Updated Thursday, November 16th, 2006

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3 Responses to Chicken and Wild Rice Casserole

  1. Anonymous February 3, 2007 at 8:35 pm #

    The casserole is very tasty and freezes well. I cut the chicken up into bite sized pieces before cooking.

  2. Bonnie Newberry November 3, 2010 at 4:49 pm #

    This is a fine recipe. However, I do not understand why everyone seems to want to use chicken breasts exclusively. I much prefer the dark meats and would use thighs for this recipe (and usually for any recipe that calls for breasts).

  3. roberta douglas May 4, 2011 at 11:25 am #

    I was very happy with this recipe. Thanks.

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