Reviewed: Apr. 27, 2009

I've had a recipe similar to this for years. Thanks to the amazing Uncle Ben's Long Grain and Wild Rice Fast cook box - this takes next to no time to throw together for dinner. My family are big on the green beans - so to combat the 'too creamy' complaint, instead of cutting back on the mayo - we throw in an additional can of green beans and omit the pimentos. We also saute the onions with some fresh mushrooms until the onions are clear through. Always a hit in our house.

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Sara

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

OK - a bit bland. Need to experiment with some seasonings.

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LINDA0902

Home Town: Jersey City, New Jersey, USA

Living In: Kinnelon, New Jersey, USA

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Reviewed: Mar. 13, 2009

I made many casseroles, and this is one of the best. It's a little different from the standard chicken casserole. I used the Uncle Ben's Original Recipe rice, and I used broth from the chicken in place of water called for on the box. I also sauteed the onion before adding it to the casserole. You can't really taste the water chestnuts...they just add a nice crunch. After I assembled the casserole I froze it. I thawed it and topped it with shredded cheese before baking. It was delicious. I highly recommend this recipe if you want a casserole to freeze for later.

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CAMPPJPATTY

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 28, 2009

Someone made this for an office luncheon recently & there were so many requests for the recipe they printed it out for everyone. It really was fantastic!

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LYNNB826

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 10, 2009

VERY GOOD RECIPE. DID NOT HAVE PAMENTOS, OR WATER CHESTNUTS ON HAND AND IT WAS STILL VERY GOOD. I DID SPRINKLE THE TOP WITH BREAD CRUMBS WHICH GAVE IT SOME TEXTURE. MY FAMILY SAID THIS ONE WAS A KEEPER!

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Rena Miller. Okc

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 22, 2008

This was very tasty! And due to the fact that I subbed Uncle Bens quick cook wild rice & a rotiseerie chicken, it took no time at all! Next time I may use less onion, or sautee them a bit first. Probably will use a little less mayo too. We all enjoyed this and it was a very hearty meal! Thanks!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

I've been making almost the exact same recipe for years and it is delicious! My only suggestions are to use 2 Tbsp. minced onions if you don't want to deal with crunchy onions and to use Uncle Ben's wild rice with the original seasonings. Also, my Mom's secret, which I think makes this recipe go from very good to spectacular, is to cook the wild rice in chicken broth instead of water. Yummy!!

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TaraKD

Living In: Murphy, Texas, USA

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Reviewed: Nov. 3, 2008

Incredible!! Perfect comfort-food dish for our weather here in MN. My husband loved it!! I did make a few adjustments, but didn't stray too far from the original recipe. I added 1 cup chopped mushrooms and used 1/2 cup mayo and 1/2 cup sour cream instead of 1 cup mayo, 1 (chopped) celery stalk, and topped with french-fried onions. I also used a wild rice / long grain white rice mix instead of all wild rice. This was absolutely delicious and will definitely be a frequent dish in our house!

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Amy Q

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 5, 2008

This is an excellent recipe! It is a regular in our house. It is also the same recipe for Paula Deen's chicken and rice casserole on the food network website. The only difference is she adds cheese to the top.

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KUMASAN

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Reviewed: Sep. 4, 2008

Not as spectacular as I had hoped. It wasn't bad, just...average. My husband ate it and quite liked it, but I thought it was missing something.

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CookingMama

Cooking Level: Intermediate

Home Town: Southport, Florida, USA

Living In: Chelsea, Alabama, USA

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Reviewed: Aug. 4, 2008

This was indeed spectacular! I made only two changes. I didn't have cream of celery soup, so I used cream of mushroom. Also, I thought the casserole looked a little plain on its way into the oven, so I put on a crumb/butter topping. It was fantasic and I'll make it often!

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Mary McCarthy

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Lakeville, Massachusetts, USA

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Reviewed: Feb. 10, 2008

Great comfort food recipe. Freezes well too.

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Laura

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Reviewed: Nov. 14, 2007

This is a great, slightly different chicken casserole. The water chestnuts add a nice texture, and the pimentos make this casserole very attractive. My whole family enjoys this, and it even freezes well.

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clakey

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Reviewed: Oct. 9, 2007

This recipe was delicious! Here are the modifications I made: To reduce prep time in order to make this a quicker "after-work" meal, I used parboiled white rice as opposed to wild rice. I think the recipe would be better with wild rice, so I will definitely make it that way next time. I sauteed the cubed chicken with a little garlic and celery salt, which gave it a nice flavor. I also substituted canned mushrooms in place of the pimentos (neither my husband nor I are big pimento fans), and I'm glad I made this substitution - it was great. I also used one can of wax beans and one can of green beans instead of 2 cans of green beans just for the color difference. I will definitely make this recipe again - there is a lot of room to tailor it to your tastes.

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Allyn Mae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 13, 2007

Tasted ok. Not something that I would make on a regular basis.

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Sass

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Reviewed: Jul. 6, 2007

Ever sooo goood!I omit the chestnuts.I boil chicken and I add a 1/2 cup of chicken broth and a 1/2 cup of mild cheddar cheese to mixture before baking.I also sprinkle a small amout of cheese on top of this dish after I take it out of the oven

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Margaret

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Reviewed: Jun. 28, 2007

My mom used to make this YEARS ago, and I finally found the recipe! Now I make it for her and my family.

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PEACHHOKIE

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Reviewed: Mar. 20, 2007

Very good - the mayo gives a flavor I am not used to in casserole, but a very good one.

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JKNC

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Reviewed: Nov. 21, 2006

Great recipe! I've been making this for years & finally decided I needed to review it. I have made the recipe exactly as described - and it's quite good. BUT, here are the changes I now make after some tweaking: (1) I use cooked onion (or dried minced if I'm lazy) as I don't care for raw/slightly cooked onions; (2) I use a box of wild rice mix (including spice pack) prepared as directed on box & forego the wild rice/water in recipe; (3) I top with shredded medium or sharp cheddar - everything's better with cheese! Yum, yum, yum!!!!

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Wilson Cooks

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Reviewed: Oct. 10, 2006

love it, it's good with or without the water chestnuts (I like them DH doesn't) they are just there for texture. We've made this twice and it's definately a "must Have" in your dinner menu rotation.

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