Best Chicken And Rice Casserole Paula Deen Recipes

Paula Deen's Chicken and Wild Rice Casserole image

Provided by ewells

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) package long grain and wild rice blend
4 cups cooked chicken, chopped
2 (10 3/4 ounce) cans cream of chicken soup
1 cup mayonnaise
2 teaspoons curry powder (or to taste)
1 (8 ounce) package cornbread stuffing mix (Pepperidge Farm brand preferred)
1/4 cup butter

Steps:

Preheat oven to 350°F.
Cook rice according to package directions and spoon into greased 2 quart casserole dish.
Layer chopped chicken over top of rice.
Mix soup, mayonnaise and curry powder and pour over chicken.
Top with dry stuffing mix and dot evenly with butter.
Bake for 30 minutes, or until bubbly.

Nutrition Facts : Calories 616.2, Fat 34.5, SaturatedFat 10.5, Cholesterol 108.7, Sodium 1554.2, Carbohydrate 46, Fiber 5.6, Sugar 4.9, Protein 30.1

Chicken and Rice Casserole (Paula Deen) Recipe - (4.2/5) image

Provided by á-24918

Number Of Ingredients 11

1 10 3/4 ounce can condensed cream of celery soup
1 4 ounce jar pimentos
1 8 ounce can water chestnuts, drained and chopped
2 14 1/2 ounce cans green beans, drained and rinsed
3 cup diced cooked chicken
1 medium onion, peeled and diced
2 tablespoon butter or vegetable oil
1 cup mayonnaise
1 6 ounce box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt

Steps:

Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.