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Chicken and Wild Rice Casserole

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

  1. 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
TagsCasseroleAmericanWild RiceRiceRice & GrainsChicken BreastChickenPoultryMainDinnerNut FreeOven BakeCookbooks
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