This hearty Chicken and Wild Rice Casserole combines tender chicken, seasoned rice, vegetables, and a creamy sauce for a delicious, comforting family meal. Easy to prepare and packed with flavor, it’s a wonderful way to turn everyday ingredients and leftover chicken into a satisfying dinner.

When most people think of Cajun cooking, they picture blackened seafood, spicy seasonings, and rich, creamy sauces. And while those dishes are certainly delicious, they’re not necessarily the Cajun cooking I grew up enjoying along the bayous of southern Louisiana.

The Cajun food I remember was simple, practical, and made with whatever ingredients were available. Fresh vegetables and seafood were wonderful when you had them. When you didn’t, you turned to the refrigerator and pantry. Everything went into a pot, got seasoned well, and often ended up served with rice. Nothing fancy, and certainly nothing wasted.

Those same principles may explain how my Uncle Willie came up with this Chicken and Wild Rice Casserole. Looking at the unusual combination of ingredients, I sometimes wonder if he simply gathered whatever he had on hand and decided to make dinner. And if that’s what happened, I’d say he was onto something!

This casserole brings together seasoned wild rice, tender chicken, green beans, mushrooms, olives, pimentos, and water chestnuts in a creamy sauce. A topping of crispy French-fried onions adds even more flavor and a wonderful crunch.

It’s one of those recipes that might sound a little unusual until you take that first bite. Then everything makes perfect sense.

However Uncle Willie came up with this creation, I think it’s equal parts clever and delicious. And it’s a family recipe I’m happy to keep making.

Bon appétit!

Why You’ll LOVE Uncle Willie’s Chicken and Wild Rice Casserole

A treasured family recipe. A comforting dish inspired by my uncle’s simple, practical approach to Cajun cooking.
Perfect for leftover chicken. Rotisserie, grilled, or other cooked chicken makes preparation quick and convenient.
Loaded with flavor and texture. Seasoned rice, vegetables, creamy sauce, and crispy onions create a delicious combination.
Easy to prepare. Cook the rice, combine the ingredients, and bake until hot and bubbly.
Great for making ahead. Assemble the casserole in advance or freeze it for a convenient family meal.

What You’ll Need

Cooked chicken – Rotisserie, grilled, or leftover chicken works beautifully. Simply remove the skin and cut into bite-sized pieces.
Long-grain and wild rice – Ben’s Original seasoned rice is my preference because it adds flavor without needing much additional seasoning.
Onion and oil – Create a savory foundation for the casserole. Sautéing the onion is optional but adds wonderful flavor.
Cream of celery soup and mayonnaise – Combine to make a rich, creamy sauce that holds everything together.
Green beans and mushrooms – Add heartiness, earthy flavor, and texture.
Pimentos and black olives – Bring color and distinctive savory flavors to the casserole.
Water chestnuts – Add a pleasant crunch that contrasts with the tender rice and chicken.
French-fried onions – An optional topping that adds a delicious crispy finish.

Pot of Uncle Willie's Chicken and Wild Rice Casserole

Recipe Tips

Use leftover chicken. Rotisserie or grilled chicken is perfect for this recipe. I’ve even used leftover fried chicken! Just remove the skin and breading before cutting the meat into bite-sized pieces.

Cook the rice first. Prepare the long-grain and wild rice according to the package directions before mixing it with the remaining ingredients. I prefer Ben’s Original 6-ounce box because its seasoning blend adds plenty of flavor.

Sauté the onion. I usually cook the chopped onion in a little oil until tender and translucent. If you’re short on time, skip this step and mix the raw onion directly into the casserole.

Drain the canned vegetables. Be sure to drain the green beans, pimentos, olives, and water chestnuts thoroughly to prevent excess liquid from making the casserole watery.

Don’t overdo the seasonings. Between the seasoned wild rice, cream of celery soup, mayonnaise, and other ingredients, this casserole already has plenty of flavor. I usually skip the salt and add just a little freshly ground black pepper.

Choose your mayonnaise. I prefer Hellmann’s Real Mayonnaise for its rich, tangy flavor. Miracle Whip is another option if you enjoy a slightly sweeter, zestier taste.

Keep the topping crispy. French-fried onions are optional, but they add a wonderful finishing touch. If the onions begin browning too quickly while baking, loosely cover the casserole with foil.

Use a deep casserole dish. A 3-quart baking dish provides room for the ingredients to heat evenly. Check that the mixture fits comfortably before baking.

Prepare it ahead. Assemble the casserole in advance, cover tightly, and refrigerate until ready to bake. Add the French-fried onions just before baking for the best texture.

Freeze for another day. This casserole freezes well, although the creamy sauce may change texture slightly after thawing. Freeze without the onion topping, then thaw in the refrigerator before baking.

How to Serve this Tortellini with Gorgonzola Sauce

Serve hot from the oven for a hearty, satisfying family dinner.
Pair with warm, crusty French bread or fluffy homemade biscuits.
Add a simple green salad with a light vinaigrette to balance the creamy casserole.
Serve alongside steamed broccoli, asparagus, or roasted vegetables.
Bring it to a potluck or family gathering for an easy dish that’s full of flavor.
Keep a bottle of Crystal Louisiana Hot Sauce or Frank’s RedHot Hot Sauce on the table for anyone who enjoys a little extra Cajun heat.

“Interesting combination but tastes really good.” -Kris

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Food and Drink Pairing Recommendations at Zigeze

Drink Pairings

A comforting casserole like this pairs nicely with a variety of drinks. A refreshing lager complements the creamy sauce, while a smooth Cabernet Sauvignon offers rich fruit flavors that pair nicely with the savory chicken and mushrooms.

Here are some of my favorites:

Stags' Leap Cabernet Sauvignon — Stags’ Leap Cabernet Sauvignon

King Estate Pinot Gris — Stags’ Leap Cabernet Sauvignon

FAQs

Absolutely! Rotisserie chicken is one of the easiest options and adds wonderful flavor. Remove the skin and bones, then cut the meat into bite-sized pieces before adding it to the casserole.

Yes! I’ve done it myself. Just remove the skin and crispy breading before chopping the chicken. It’s a great way to give leftovers a completely different purpose.

Yes. The recipe calls for fully prepared long-grain and wild rice. Cook it according to package directions before combining it with the other ingredients.

Certainly! You can use another brand of seasoned long-grain and wild rice. Plain cooked rice also works, although you may need to add additional seasonings to replace the flavor provided by the packaged rice mix.

Of course! This recipe is easy to customize. The olives contribute savory flavor, while the water chestnuts provide crunch. You can omit either ingredient according to your preferences.

Not necessarily. Sautéing softens the onion and develops its flavor, but you can add it raw if you’re short on time. Just make sure it’s finely chopped so it cooks evenly.

Absolutely! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add the French-fried onion topping just before placing it in the oven. A refrigerated casserole may require additional baking time.

Yes! For best results, freeze the casserole without the French-fried onion topping in a freezer-safe container for up to three months. Thaw overnight in the refrigerator, add the topping, and bake until heated thoroughly.

Store leftover casserole in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until thoroughly heated to 165°F. Add a splash of water or broth if needed to restore its creamy texture.

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Uncle Willie’s Chicken and Wild Rice Casserole

Recipe byAnnette (•‿•)

This hearty Chicken and Wild Rice Casserole combines tender chicken, seasoned rice, vegetables, and a creamy sauce, finished with crispy French-fried onions. A delicious family recipe that's perfect for weeknight dinners, potlucks, or making ahead.

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Prep Time:15

Cook Time:1 15

Total Time:1 30

Course: Lunch, Main Course

Cuisine: American, Cajun, Southern

Servings:

Calories: 303cal

Ingredients

1 6-ounce box Ben’s Original Long Grain & Wild Rice prepared according to package directions
1 medium onion chopped
1 tablespoon cooking oil
1 10.5-ounce can cream of celery soup
3 cups cooked chicken cubed
2 8-ounce cans French-style green beans drained
1 6.5-ounce jar pimentos 6.5-ounce jar pimentos drained and diced
1 3.8-ounce can sliced black olives drained
1 cup fresh mushrooms cleaned and sliced
1 cup mayonnaise
1 8-ounce can water chestnuts drained and sliced
1 6-ounce can French-fried onions (optional)
Salt and black pepper to taste

Instructions

Prepare the long-grain and wild rice according to the package directions. Set aside.
Preheat the oven to 350°F.
Heat the oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until tender and translucent, about 5–7 minutes. Remove from the heat.
Add the prepared rice, cream of celery soup, cooked chicken, green beans, pimentos, black olives, mushrooms, mayonnaise, and water chestnuts to the pot.
Season lightly with salt and black pepper, if desired. Stir until all the ingredients are thoroughly combined.
Transfer the mixture to a lightly greased 3-quart casserole dish, spreading evenly.
Sprinkle the French-fried onions evenly over the top, if using.
Bake uncovered for approximately 30 minutes, or until the casserole is hot and bubbly and reaches an internal temperature of 165°F.
Remove from the oven and allow to rest for a few minutes before serving.