Chicken and Wild Rice Casserole

Name: Chicken and Wild Rice Casserole
Yield: serves 8
Ingredients: One 6-ounce package long-grain and wild rice, cooked according to directions; 4 cups diced cooked chicken breast; Two 10 3/4-ounce cans cream of chicken soup; 1 cup mayonnaise; 2 teaspoons curry powder, or to taste; One 8-ounce package Pepperidge Farm Cornbread Dressing Mix; 1/4 cup (1/2 stick) butter

December 14, 2011

Recipe information

Yield
serves 8

Ingredients

One 6-ounce package long-grain and wild rice, cooked according to directions

4 cups diced cooked chicken breast

Two 10 3/4-ounce cans cream of chicken soup

1 cup mayonnaise

2 teaspoons curry powder, or to taste

One 8-ounce package Pepperidge Farm Cornbread Dressing Mix

1/4 cup (1/2 stick) butter

Preparation

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

Paula Deen's Kitchen Classics

TagsCasserole American Wild Rice Rice Rice & Grains Chicken Breast Chicken Poultry Main Dinner Nut Free Oven Bake Cookbooks

Recipe notes

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