Chicken and Wild Rice Casserole

  • Prep Time: 45m
  • Cook Time: 30m
  • Total Time: 1h 15m

Ingredients

Casserole

  • 2 lb raw, boneless, skinless chicken breasts (4 cups cooked and diced chicken)
  • Salt
  • 1 box Uncle Ben's® Long Grain and Wild Rice Blend, Original Recipe (do not use seasoning pouch)
  • 2 c chicken broth
  • 1 c celery, diced
  • 1 c frozen and thawed green peas
  • 1 c sliced water chestnuts, cut in half

Sauce

  • 3/4 tsp. salt
  • 1/8 tsp. garlic salt
  • 3/4 tsp. onion powder
  • 1 1/2 c Hellmann’s® mayonnaise
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1/4 tsp. finely ground black pepper
  • 3/4 c sharp cheddar cheese, hand-shredded

Optional Topping

  • 2 tbsp. cooked and crumbled bacon

Instructions

  1. Lightly salt the chicken and boil for 10 minutes (the chicken will still be slightly raw). Dice into bite-sized pieces.
  2. Preheat the oven to 350F and grease a 7 x 11-inch dish with cooking spray.
  3. In a large pot, cook the wild rice with the chicken broth according to package directions.
  4. Combine the cooked chicken, cooked wild rice, celery, water chestnuts, and peas. Mix well.
  5. In a separate bowl, mix all the sauce ingredients together.
  6. Add the sauce to the chicken mixture. Mix well.
  7. Pour the casserole mixture into the prepared 7 x 11-inch dish.
  8. Top with the bacon if desired.
  9. Bake the casserole for 25 to 30 minutes or until hot and bubbling.