Chicken and Wild Rice Casserole

This recipe won second prize in The Old Farmer’s Almanac annual recipe contest. (In this case, the recipe had to use rice as an ingredient.)


1 box wild rice mix
4 chicken breasts, boned and skinned
1 medium tomato, seeded and chopped
1 small red onion, diced
2 ribs celery, diced
1/3 cup pecans, chopped
1 cup light mayonnaise
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
8 ounces shredded Monterey Jack cheese


Preheat the oven to 350 degrees F. Prepare the rice according to the package directions. Place the chicken breasts in the bottom of a greased 13x9-inch casserole dish. In a large bowl, combine the rice with all of the remaining ingredients except the cheese. Spoon the rice mixture around the chicken breasts. Sprinkle the cheese on the chicken and rice. Cover and bake for 30 minutes. Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.

-Glenna Anderson Muse, Springfield, Missouri

Cooking & Recipes


Serves 4 to 6.

Preparation Method


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I made this dish last night.

I made this dish last night. I went downhill from the start. I cooked the rice according to directions. While that was cooking I did the veggies. When I was done with the veggies the rice was burning. I scraped out the rice and left the burnt stuff behind. Cooked the casserole according to directions and it came out excellent. The flavors were terrific. Next time I need to cut the celery a little smaller and don't put pepper in it. My wife dosen't like pepper and said it was too strong for her. I could have used more. All and all we both thought this casserole was fantastic. Loved it.

Made this for dinner tonight.

Made this for dinner tonight. We have 6 kids and EVERYONE loved it! (that's highly unusual. Lol). It's a keeper and I will be making it again and again. Thank you for sharing!