Chicken Wild Rice Casserole with Green Beans is an old-school creamy chicken casserole. Made with pantry ingredients you are likely to have on hand, this easy casserole is pure comfort food.
There’s some pimentos added for color and water chestnuts for a little crunch. A combination of mayonnaise and condensed cream of celery soup forms a creamy base for this recipe.
Once you have the rice cooked, you just mix everything together in a large bowl, transfer it to a baking dish and bake for 25 to 30 minutes. It’s a super easy dinner. Serve with a salad and you have a very filling meal.
Chicken Wild Rice Casserole with Green Beans Recipe Tips
- I like to use rotisserie chicken for this recipe but any cooked chicken will do.
- Either very finely chop the onion or sauté it first so that it gets soft.
This recipe is simple and basic and is easily customizable.
- Try adding a few toasted pecans or almonds on top.
- If you want some cheesy flavor, add 1 cup of shredded cheddar cheese on top of the casserole.
- Substitute canned asparagus for the green beans.
- Cream of Chicken or Cream of Mushroom Soup can be used instead of Cream Of Celery.
- For more flavor, try adding 1 teaspoon of curry powder or 1/2 teaspoon of paprika.
- Fried onions make a great topping.
- If your box of rice has a seasoning packet, use it.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days and can be reheated in the microwave.
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Chicken Wild Rice Casserole with Green Beans
Ingredients
- 3 to 4 cups diced, cooked chicken
- 1 (6-ounce) box Uncle Ben's white and wild rice,, cooked
- 1 (10.75- ounce) can cream of celery soup
- 1 (4-ounce) jar chopped pimentos, drained
- 1/2 cup finely chopped onion
- 1 cup mayonnaise
- 1 (14.5-ounce) can French-style green beans, drained
- 1 (8-ounce) can sliced water chestnuts, drained
- 1/2 teaspoon black pepper
- salt to taste
Instructions
- Preheat oven to 350 degrees. Lightly grease either a 7×11-inch or 9×13-inch casserole dish.
- Combine all ingredients in a large bowl. Mix well and add salt to taste.
- Transfer to prepared baking dish. Bake for 25 to 30 minutes uncovered.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
This recipe is great but mine turned out runny. It had a lot of liquid after baking. I used chicken breasts boiled in a pot of water and shredded afterwards instead of rotisserie. Everything else exactly the same. Any suggestions on what went wrong?
Did you drain all the ingredients? and cooked the rice first?
This recipe is great but mine turned out runny. It had a lot of liquid after baking. I used chicken breasts booked in a lot and shredded afterwards. Everything else exactly the same. Any suggestions on what went wrong?
Also great with shredded cheddar sprinkled on top!
So good!!