Rating: 4.17 stars
47 Ratings
  • 5 star values: 17
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

An easy recipe that uses canned goods for convenience. Chicken with wild rice, cheese, pimientos and onions. Serve with a tossed salad for an elegant dinner.

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Prepare rice according to package directions.

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  • In a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. Transfer to a lightly greased 9x13 inch baking dish. Stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.

  • Place in preheated oven briefly, to melt.

Nutrition Facts

604 calories; protein 37g; carbohydrates 75.1g; fat 16.7g; cholesterol 83.6mg; sodium 1963.2mg. Full Nutrition
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Reviews (49)

47 Ratings
  • 5 star values: 17
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/10/2006
This recipe was great! I cooked brown and wild rice together in chicken broth instead of using boxed stuff. I also cut up 2 big pork chops instead of the chicken. In a large saucepan I sauteed the onion in some butter and then added 2 cloves of crushed garlic and the pork, along with some herbs and spices. I added 1/2 cup of white wine and simmered the pork until it was done. Then I added two cans of cream of mushroom soup and simmered the mixture until the rice was done. As soon as the rice was done, I added it to the pot. I didn't bother with any cheese or bother putting it in a 9 x 13 pan and heating it up. It was already plenty hot so I just served it right out of the large saucepan. It was so good and easy. Next time I will try it with chicken and some fresh mushrooms. Thanks for the recipe! Read More
(26)
Rating: 5 stars
10/05/2006
This was delicious! I couldn't stop eating it! As suggested by another reviewer, I sauteed the onion before adding to the rice mixture to give it a more subtle flavor. I used Cream of Chicken soup instead of Cream of Mushroom because of personal preference and I added some chopped broccoli. This was so easy to make, but it's nice enough for company, too. Thanks for a great recipe! Read More
(23)
Rating: 5 stars
09/22/2005
This is great! I will definitely make it again. Thanks for a great recipe. Read More
(12)
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Rating: 4 stars
01/25/2007
My husband asked if I could make this once a week! I added chopped broccoli and didn't use onion (I HATE onions). I also topped with bread crumbs and a little more cheese then called for. It was wonderful! Read More
(8)
Rating: 5 stars
07/16/2007
This chicken & rice casserole is delicious. It would be even better with some bacon bits and sour cream. I will definitely make it again because it disappeared when it was put on the table! Read More
(7)
Rating: 4 stars
01/25/2007
tasty and easy! it's a very open recipe you could add more to it if you wanted we added green beans and we think that green chiles and fresh mushrooms would've made it super! I would also suggest more cream of mushroom soup just enought o make it a little more creamy and not too runny. I also used more cheese which held it together alot better. Read More
(6)
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Rating: 4 stars
02/07/2007
Some wonderful add-ins for this recipe are frozen green beans and sliced water chestnuts. We make this casserole where I work and always have great reviews. Read More
(3)
Rating: 5 stars
10/12/2011
Lots of good reviews from my family. They loved it! Read More
(3)
Rating: 4 stars
08/16/2007
A very nice casserole. I adjusted the amount to serve 5 and it made a great deal. I used precooked deli chicken breast but cooked the rice in stock and wine. I also added slivered water chestnuts to lighten the texture. All in all very kind subtle flavors suitable for the whole family. Read More
(3)