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This chicken casserole became a family favorite after originating from one of those "what to make for dinner" nights. Nuts and wild rice add a lot.


Recipe Summary test

20 mins
1 hr 15 mins
1 hr 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bring 2 cups water and white rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  • At the same time, bring remaining 1 cup water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.

  • Heat oil in a frying pan over medium-high heat. Add mushrooms and onion and saute until soft, 5 to 7 minutes. Set aside in a large bowl and stir in diced chicken, pecans, and sunflower seeds. Stir in cooked rice. Add mayonnaise, sour cream, mustard, salt, and pepper. Transfer to a casserole dish. Spread crushed saltine crackers over top.

  • Bake in the preheated oven for 25 minutes. Spread Cheddar cheese over the casserole and return to the oven until cheese melts, about 5 minutes more. Serve hot.

Cook's Notes:

Using fat-free mayo and sour cream and reduced-fat cheese make it a good low-fat option.

Cook rice per individual package directions.

You can use walnuts instead of pecans.

Nutrition Facts

442 calories; protein 18.6g; carbohydrates 32.8g; fat 26.9g; cholesterol 46.4mg; sodium 223.4mg. Full Nutrition