This cake was something my grandma usually kept in the freezer for unplanned visitors. a tasty deviation from the typical dessert recipe for bars or squares. If desired, decorate with icing sugar strewn on top.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 cups water
- 1 cup uncooked wild rice
- 3 cups cooked, cubed chicken breast meat
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (4 ounce) jar diced pimento peppers, drained
- 1 onion, chopped
- 2 (14.5 ounce) cans French-style green beans, drained
- 1 cup mayonnaise
- 1 cup water chestnuts, drained and chopped
- salt and pepper to taste
Instructions
- Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.
- Bake in the preheated oven for 25 to 30 minutes, or until heated through.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 776 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Added 1 cup chopped celery, I used sour cream instead of mayo. And used quinoa and rice combo in place of wild rice. Tasty! But a little bit too creamy.
This recipe is one of my favorites. It has wild rice, green beans, chicken, and water chestnuts all in one. The only negative is that you have to cook the chicken ahead of time, and the wild rice (I bought the 10 minute kind. After that, you dump it all together and bake it for 25-30 minutes. Extraordinary meal.
I have been making this casserole since 1977 and I have never found anyone who didn’t like it. It is a great stand-by casserole and it freezes well. I used to make it when my children were small so we would have it on hand when we had a babysitter. It has all you need in it -vegetable, starch, protein. My children nick-named it “The Babysitter Casserole” and they each continue to make it as adults. Be sure to add grated cheddar cheese before baking. Also, I use Uncle Ben’s Long Grain and Wild Rice (bag or box). The original recipe called for a box of “Uncle Ben’s Wild Rice With Herbs”. Products change over the years. In fact, I am currently making one to take to a sick friend.
Great recipe. The mayo flavor cooks out and combines to make a delish sauce. I sautéed 2 stalks of celery and a small box of mushrooms, plus 4 cloves of garlic. The wild rice was hard to find but totally worth it and added texture to the dish. I used a whole rotisserie chicken and low sodium celery soup. Thank you for a great recipe
I have made this for years! Truly a family favorite. Sometimes have to make two casseroles because everyone eats it so quickly!
How odd that the picture shows this topped with cheese but it’s not in the recipe. You should, however, top this with cheese and toasted, slivered almonds. This is a great basic casserole that you can truly make “Spectacular”. For ease, use shredded rotisserie chicken. For a healthier dish, use frozen French cut green beans. And for depth of flavor, saute the onion in a bit of olive oil along with a couple of cloves of minced garlic, some sliced mushrooms, and a stalk of chopped fresh celery and add it to the casserole.
I halved the recipe because we’re empty nesters. It is tasty but needs more seasoning. I added cheddar to the top before baking. The cheese gives great flavor!
I made it exactly as written, only I sprinkled a little sharp cheddar on top and about a quarter cup of slivered almonds on top. I used the one cup of uncooked wild rice as directed. It makes a lot of rice I can’t imagine how a package of Uncle Ben rice mixture would work. That wouldn’t be nearly enough rice. We did have to sprinkle with salt and pepper when we ate it. Which we rarely do, but it brought out the flavor. My husband absolutely enjoyed every bite. I put it in a 9×13 dish and baked it about 25 minutes. Oh , I froze a container of it of it before I put the rest of it in the oven. I froze enough for about two servings, because it made so much. I hope it freezes well. I will try to update once we try it from the freezers.
This was pretty good, but maybe not “spectacular”. I did make some changes. Instead of chicken breast, I cooked a whole chicken in the InstantPot. Browned onion with celery and mushrooms in butter; added some garlic and thyme. This was creamy and the water chestnuts add a nice crunch. I will make it again but maybe season it more. My family thought this would be excellent with French Fried Onions on top.
Great dish. Hubby says it needs more seasoning.
I added crush potato chips and cheddar cheese to the top. It added some favor to the top
This was an excellent dish. You basically can use any cream soup you have on hand and any vegetable you want. I loved the chopped water chestnuts, it gives it a crunch. Also it can be made ahead and kept refrigerated until cooking. and reheats well the next day.
Made it with rotisserie chicken, didn’t have green beans, so omitted them. I thought it was ok, rest of family didn’t care for it — they thought it needed sauce or gravy over the top.
My whole family, including my picky kids, love this recipe. It does make a ton and we freeze the leftovers. The only changes I make is to add some celery and I sauté the onion and celery before adding it into the mix. My husband and I love adding a little hot sauce to ours. Yum!
This is actually Paula Deen’s Chicken and Rice Casserole recipe. You can find it on Foodnetwork.com It is really good! But not a healthy for you at all.
i make this all the time, really good made with Uncle Bens Original wild rice use reg mayo. i top mine w/ lots of ched. cheese
good to make ahead, easy with leftover rotisserie chicken. Used 1 box white/wild rice blend with seasoning packet and 2 cans of water chestnuts (maybe use 1 next time)
Wonderfully delicious! I did not have pimentos to use, which didn’t seem to matter. I did add a layer of shredded cheese and a top layer of French fried onions, which were added 10 -15 minutes before removing from oven.
4.5 stars! Don’t be afraid to use honest-to-goodness wild rice in this dish — there’s so much going on, most people won’t notice that you’ve used such an “earthy” ingredient. I used Lundberg’s Wild Rice mix and it was perfect. The only real change I made was to omit the pimento (which I can’t stand) but I added some diced orange sweet bell pepper, which was more for color than anything else. This dish got rave reviews and I’ll definitely make it again. Thanks, JODI.C!
These ingredients did not work well together in this mayonnaise based casserole.
5 Stars Been using this recipe for over 20yrs. 5