Recipe by JODI.C
"A very good casserole that makes a lot. This dish also freezes well, so it's great to make ahead and warm up later!"
Watch video tips and tricks
uncooked wild rice
cooked, cubed chicken breast meat
1 (10.75 ounce) can
condensed cream of celery soup
1 (4 ounce) jar
diced pimento peppers, drained
2 (14.5 ounce) cans
French-style green beans, drained
water chestnuts, drained and chopped
salt and pepper to taste
This was terrific. I did make some changes though. I omitted green beans, but added mushrooms, about a 1/4 tsp of curry, some white rice with the wild rice, and some chopped celery (just one stalk). This was the best casserole I have ever had! Even my kids loved it!
OK - a bit bland. Need to experiment with some seasonings.
This is delicious. Had to tweak it a bit as I didn't have all the ingredients (& I don't use canned vegetables so I cooked fresh green beans). I need to thin it out so I used some Half & Half and seasoned it with garlic powder, paprika and Seasonal. Used a mixture of wild and regular rice. This is a great casserole for company - make the night before and just pop in the oven.
How aptly named, Jodi! This truly is spectacular. I didn't need to change a thing. Its flavorful and the presentation is very pretty on a plate. It would be wonderful for a ladies luncheon. My family loved this, and I will be making it often! My experimental nature would like to try a bit of garlic powder in this dish with some toasted sliced almonds to garnish the top of each serving.
This was delicious. I bought Uncle Ben's wild rice in a box, and used the seasoning packet. I followed the cooking time and amount of water specified on the rice box. For convenience, I bought Louis Rich "oven style" cooked chicken breast. It's already cooked and cubed, and I just had to measure it out. Expensive way to do it, but great if you're short on time, and it's delicious chicken. I made this dish for someone who doesn't care for water chestnuts, but they are chopped small, so it's the crunchiness that stands out, not the taste. They really added to the dish, and I would not omit them.
This was an excellent casserole. I used cooked, frozen French beans and sauteed fresh mushrooms. Other than that, I followed the recipe. All of us enjoyed it. Served it with a mixed green salad and that was dinner! I'm always amazed at some of the negative comments on this site---it was bland, it had 'way too much mayo', etc. Are these cooks who don't have a clue how to modify a recipe to their tastes, or what??
This family loved the dish, Jodi. It froze very well and was excellent when reheated. Thanks!
This was a very good recipe. However, based on the reviews, and the ingredients that I had on hand, I did make changes as well. I used a long grain and wild rice mix, with all the seasonings, and substituted the green beans with mushrooms. Also, I sauted the onions and some chopped celery in a bit of margarine for just a short time before adding to the mix. (They were still a little crunchy). And I left out the water chestnuts because I don't like them. It was very good, except next time, I'm going to cut back on the mayo just a tad.
loved the crunchy water chestnuts. i did use 6 oz plain white rice and 6oz wild rice (which i couldn't find in a plain bag, so i used uncle bens and used a little of the seasoning that came with it). it made a ton!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 317
** Calories from Fat: 185
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Turn chicken, soup, and sour cream into a crowd-pleasing casserole.
See how to make a super-simple, comforting winter casserole.
This cheesy chicken and rice casserole stars salsa, sour cream, and mushrooms.