Chicken Wild Rice Casserole

I have a favorite winter recipe, and I think it’s the only thing I’ve ever made that takes more than 20 minutes. It’s totally worth it because it lasts for about 4 days or so when you’re eating for one.

I’ve had this recipe on a piece of paper for the last 6 years and I’m always afraid that I’ll lose it. Part of the reason I’m posting it is just in case something happens to the hard copy.

Chicken Wild Rice Casserole


One 6 ounce box of Uncle Bens Wild Rice (not the instant kind)
Four boneless & skinless chicken breasts
One cup of chopped celery
One can of sliced water chestnuts
One to one and a half cups of shredded cheddar cheese
Half of a chopped onion
Eight ounces of sour cream (I usually get the fat free kind)
Two cans of cream of mushroom soup (I usually go for the Campbell’s Healthy Request)


  1. Bake and chop the chicken breasts into bite-sized or smaller pieces.
  2. Cook rice per the instructions on the box.
  3. Mix the sour cream and soup together.
  4. Add the vegetables and cheese.
  5. Mix in the chicken and rice.
  6. Put it all in a 9×15 pan (glass preferred).
  7. Cover and bake at 350 degrees Fahrenheit for 1-1.5 hours, depending on whether or not the casserole was prepared and chilled in advance.