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Chicken, Rice, and Green Bean Casserole


"This is comfort food at its best! Yum!"
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1 h 20 m servings 508 cals
Original recipe yields 6 servings


  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 756 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
  3. While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
  4. Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 33
  1. 38 Ratings

Most helpful positive review

I make this a tad differently. I use leftover chicken, cream of celery soup and only 1/2 cup of mayonnaise. Sometimes I add water chestnuts too if I have them. Very much a comfort food and somet...

Most helpful critical review

I did not care for this recipe.

Most helpful
Most positive
Least positive

I make this a tad differently. I use leftover chicken, cream of celery soup and only 1/2 cup of mayonnaise. Sometimes I add water chestnuts too if I have them. Very much a comfort food and somet...

i've made this for years but make a few changes: shred the chicken instead of "chunk" it, omit oil (not at all needed), use light sour cream instead of mayo (to make healthier, altho the mayo ...

This was delicious! I only had Miracle Whip so I used 1/2 cup of that instead of a whole cup. I also used white rice and topped the casserole with cheese. I am watching my fiancee scarf it do...

I loved this recipe, but the rest of my family didn't enjoy it because the mayonnaise was too strong. If I make it again, I'll cut back on the mayo, and possibly add a little velveeta.

This was a winner in my house of picky eaters. I accidently bought zatarans newo orleans style wild rice but used it anyway. It turned out great!

This was easy to make and pretty tasty - a good weeknight dinner. Next time I will just cook the rice according to the package instructions, though - adding extra water per the recipe is pointl...

This recipe was outstanding!Only thing I changed was american cheese in center 6 slices and crispy french fried onoins.

I used half the micracle whip that the receipe asked for, and wouldn't have used more -- it was great, we had very little leftover!!! Next time I may try biscuits on top, or on the side - we do...

Very easy to throw together on a week night. I used left over chicken breast, and omitted the mayo altogether. Added about 3/4 cup fat-free sour cream and a little of the liquid from the rice....