November 6, 2011

Paula Deen's Chicken and Wild Rice Casserole

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I had a half of a bag of a wild rice blend that was about to expire and there was no way I was going to throw it away.  I got this Paula Deen Cookbook a month or so ago and hadn't tried anything out of it yet, but I found this casserole and it was just what I had in mind.  Other than the fact that wild rice takes what seems live forever to cook, this casserole was easy.  It had that earthy flavor from the wild rice, a creaminess from the sauce and a crunch from the cornbread stuffing topping.  Overall, we liked it!

Chicken and Wild Rice Casserole
adapted from: Paula Deen    

1 (6 oz.) pkg. long-grain and
     wild rice, cooked according to directions
4 c. diced, cooked chicken breast
2 (10 3/4 oz.) cans cream of chicken soup
1 c. mayonnaise
2 tsp. curry powder or to taste
1 (8 oz.) pkg. cornbread dressing mix
1/4 cup (1/2 stick) butter

Put the cooked rice in a greased 2-quart casserole dish.  Layer the chicken on top of the rice.  Mix the soup, mayonnaise and curry powder and pour this over the chicken.  Sprinkle the dry dressing mix over the casserole and dot with butter.  Bake at 350 degrees for 30 minutes or until bubbly.  Serves: 8

Jenn's Notes: I cut this recipe in half.  I used store bought-rotisserie chicken, sour cream instead of mayonnaise and I used Italian seasoning instead of curry powder.  I know that is not even close to the same thing, but I have never had curry powder and had no idea if I would like it or not.  I also added a little milk to the sauce to thin in out slightly.  The stuffing on top is not like the soft stuffing you are used to, it ends up more crunchy than soft.  I thought it might be weird to have rice and stuffing in the same dish, but it works.     


  1. I make a similar dish without the rice. It's just diced chicken, cheese, and cream of chicken soup with the stuffing on top. I think the crunchy stuffing topping is fabulous, so I'm sure I would love this all in one dish.

  2. Yummmm! Paula Dean and cream of chicken soup as an ingredient? Say no more!

  3. uggggg. wild rice does take forever to cook! This sounds scrumptious!

  4. My hubby is not a fan of rice but I think I could get away with serving it. I would definitely follow your example with the italian seasoning as well. I've never had curry either. Thanks again for sharing at Sunday's Best =)

  5. Looks yummy! I think you would like curry, because it sounds like you like spicy food. I'm not into way spicy and I really like curry. I should give you a recipe Derek's really yummy and you could see if you like it.

  6. @Britt - I would love to try Derek's recipe! You should send it to me.