Sandra This Paula Deen Chicken and Rice Casserole Recipe is a creamy and cheesy recipe, which is made with diced cooked chicken and long grain wild rice. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Paula Deen Chicken and Rice Casserole Recipe Ingredients
- 1 (10 3/4 oz) can condensed cream of celery soup
- 1 (4 oz) jar pimentos, drained
- 1 (8 oz) can drained and chopped water chestnuts
- 2 (14 1/2 oz) cans drained and rinsed green beans
- 3 cups diced cooked chicken
- 1 medium peeled and diced onion
- 2 tablespoons butter or vegetable oil
- 1 cup mayonnaise
- 1 (6 oz) box long grain wild rice, cooked according to package directions
- 1 cup grated sharp cheddar cheese
- 1 pinch Salt
How To Make Paula Deen Chicken and Rice Casserole
- Prep the oven and sauté onion: Preheat your oven to 350°F (175°C). Heat the butter or oil in a small skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
- Combine all ingredients: In a large bowl, combine the sautéed onion, cream of celery soup, pimentos, water chestnuts, green beans, cooked chicken, mayonnaise, cooked rice, and salt. Stir everything together until it is thoroughly combined.
- Bake the casserole: Pour the mixture into a greased 3-quart casserole dish. Sprinkle the grated cheddar cheese evenly over the top. Bake for 20 to 25 minutes, or until the casserole is hot and bubbly. Let it stand for a few minutes before serving.
Recipe Tips
- How do I get the most flavor? Don’t skip the step of sautéing the onion in butter or oil before adding it to the mix. This simple step mellows the onion’s flavor and builds a savory base for the entire casserole.
- How can I save time making this recipe? Using a store-bought rotisserie chicken is a fantastic shortcut. It’s already cooked and seasoned, so all you have to do is shred or dice the meat.
- Can I use a different kind of soup? Yes. If you don’t have cream of celery, you can easily substitute it with a can of condensed cream of chicken or cream of mushroom soup for a similar creamy texture.
- Can I add a crunchy topping? Absolutely. For extra texture, you can sprinkle the top with buttered breadcrumbs, crushed crackers (like Ritz), or crispy fried onions along with the cheese before baking.
What To Serve With Chicken and Rice Casserole
This hearty, all-in-one casserole is a meal in itself, but it pairs nicely with simple sides:
- A crisp green salad with a light vinaigrette
- Warm, crusty dinner rolls or biscuits
- Steamed broccoli or asparagus
How To Store Chicken and Rice Casserole
Refrigerate: Store leftovers tightly covered or in an airtight container in the refrigerator for up to 4 days. Freeze: You can freeze the casserole before or after baking. Assemble it in a freezer-safe dish, cover tightly with both plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed (you may need to add 15-20 minutes to the bake time if cold).
Chicken and Rice Casserole Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 28g
- Protein: 25g
- Fat: 29g
- Saturated Fat: 10g
- Sodium: 950mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a perfect make-ahead meal. You can assemble the entire casserole (without the cheese topping), cover it, and refrigerate it for up to 24 hours. Just add the cheese right before you put it in the oven.
The long grain and wild rice blend adds a nutty flavor and nice texture. However, you could substitute it with cooked white rice or brown rice if you prefer.
If your mixture seems too thick before baking, you can stir in a splash of milk or chicken broth to reach a creamier consistency.
Try More Recipes:
- Paula Deen Chicken Salad Recipe
- Paula Deen Chicken Noodle Soup Recipe
- Paula Deen Chicken and Pastry Recipe
Paula Deen Chicken and Rice Casserole Recipe
Description
A classic, creamy, and comforting casserole packed with chicken, wild rice, green beans, and a cheesy topping.
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and grease a 3-quart casserole dish.
- Sauté the diced onion in butter in a small skillet until translucent, about 5 minutes.
- In a large bowl, combine the sautéed onion with all the remaining ingredients (except the cheddar cheese).
- Stir everything together until well mixed.
- Pour the mixture into the prepared casserole dish and top with the grated cheddar cheese.
- Bake for 20-25 minutes, or until hot and bubbly.
- Let stand for a few minutes before serving.
Notes
- A store-bought rotisserie chicken is a great time-saving shortcut for the cooked chicken.
- Sautéing the onion before adding it to the casserole adds a deeper layer of flavor.
- This casserole can be assembled a day ahead and refrigerated; just add the cheese before baking.
- For a crunchy topping, add buttered breadcrumbs over the cheese.
