This is one of my favorite dishes when I want a chicken and rice dish. This has a great combination of onions and red bell peppers, shredded chicken, wild rice, all in a creamy sauce. This super easy dinner is on the table in no time, especially with a little prep work. This dish can also be frozen ahead of time and thawed when you are ready to bake.
I always make shredded chicken ahead of time and freeze it in portions for casseroles, quesadillas, etc. I use this easy shredded chicken recipe. Making the shredded chicken ahead in the crock pot will save you time on weeknights getting dinner on the table. You can also chop up the onion and red bell pepper and freeze it in a Ziploc bag, ready to go for when you want to make this dish. Finally, I use the 90 second wild rice bags from Uncle Ben’s to get the rice for this dish. You place them in the microwave for 90 seconds and the rice is warmed up and ready to add to the recipe.
The first thing I do is to chop up my onion and red bell pepper and then saute it on the stove in a bit of oil.
Next, heat up the Ready Rice in the microwave. Combine all ingredients in a mixing bowl and mix thoroughly.
Place the mixture in a baking dish and bake at 350˚ for 35-45 minutes.
Chicken and Wild Rice Casserole
2 six-ounce boxes of wild rice (I use two packages of Uncle Ben’s Ready Rice, Long Grain and Wild)
1 red bell pepper, chopped
1 medium onion, chopped
1 can cream of mushroom soup
1 8oz container of sour cream
1 cup chicken broth of white wine (I use 3/4 cup broth and 1/4 cup white wine)
1/4 tsp pepper
3-4 cups chopped, cooked chicken
1. Chop onion and red bell pepper and saute in a bit of oil.
2. Prepare the rice and set aside.
3. Add rice, chicken, and vegetables in a bowl. Mix soup, sour cream, broth/white wine, and pepper. Pour over rice mixture. Mix well.
4. Pour in to a greased casserole dish.
5. Bake at 350˚ for about 35 to 45 minutes.
*This dish can be frozen ahead of time and thawed prior to baking. If baking thawed, increase the time to 45 to 50 minutes total.