Recipe for Chicken and Wild Rice Casserole | Almanac.com

Chicken and Wild Rice Casserole

Serves 4 to 6.
Preparation Method

Chicken and Wild Rice Casserole

Print Friendly and PDF

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