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Chicken and Wild Rice Casserole

Are you looking for the ultimate comfort food? This creamy, cheesy, crunchy Chicken and Wild Rice Casserole is exactly what you need!
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Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Method

Ingredients
  

  • 6 ounces Uncle Ben’s Long Grain and Wild Rice (1 package)
  • 2 cups Monterey Jack cheese shredded
  • 4 boneless chicken breasts cut into bite size pieces
  • 2 teaspoons paprika
  • 10.75 ounces cream of chicken soup (1 can)
  • ¼ cup chicken broth or water
  • ½ cup  butter melted
  • 3 cups Pepperidge Farm herb seasoned stuffing (1/2 of a 12 ounce package)
  • Fresh parsley chopped, for garnish

Method
 

  1. Preheat oven to 325 degrees F.
  2. Cook rice according to package directions.
  3. Spray a 9-inch x 13-inch baking dish with cooking spray and pour cooked rice into the dish.
  4. Cover rice with 1 cup of cheese and then layer on uncooked chicken pieces over the top of the cheese. Sprinkle chicken with paprika and then top with remaining 1 cup of cheese.
  5. In a medium bowl, add broth to the soup. Mix together and then spoon over top of the cheese.
  6. Add the melted butter to stuffing mix in a medium bowl. Mix until stuffing is moistened. Spread evenly over the top of the casserole.
  7. At this point, you can cover and refrigerate the casserole overnight, freeze it for later, or cook immediately.
  8. Bake for 60 minutes until filling is bubbling and top is golden brown.
  9. Remove from oven and let cool for 5-10 minutes before serving. Sprinkle top with chopped parsley, if desired.