Wild Rice and Chicken Supreme Casserole is a sentimental recipe in our house. Of course, it goes without saying that everyone loves this casserole, the kids and the adults equally! But I only share our favorite recipes, so no one should be surprised that I’m saying that… yet again! 

While this casserole is so yummy, it can be difficult to stop eating it, I will admit it is not the most beautiful food to photograph! I honestly think that is why I have waited so long to share this on the blog. Thankfully, we all know beauty is what’s on the inside, or in this case the ingredients. 

The Back-Story

My mother-in-law, Pam, made Wild Rice and Chicken Supreme a lot for her six children. When I was dating my husband, I had it at her home. It was definitely one of my favorite meals. When my husband moved out to his first apartment, Pam gave him a recipe box with his favorite recipes in it, including Wild Rice and Chicken Supreme.

When we were newlyweds neither of us was that great in the kitchen. We didn’t have a lot of money or culinary skills, and we ate quite simply. Thankfully, so much has changed!

One day (sometime around 2008), I announced to Seth that I was going to make this Wild Rice and Chicken Supreme casserole that his mother made. After all, I already had the recipe! I had a lot of confidence, but not a lot of talent in the kitchen at this time. My poor husband was quite nervous (rightfully so). 

I know this story is a nail-biter, so I’ll get to the end now. My first time making this on my own was a complete success! It was so delicious! This felt like my first successful cooking experience on my own, outside my own mother’s kitchen. It also gave me so much confidence to keep trying new recipes and that I really could be a decent cook. And that is the story behind all the sentiment. 

I know I talked about how this casserole made me feel like I could be a good cook, but it really isn’t complicated at all! 

Wild Rice and Chicken Supreme

First, you’re going to need chicken. And you have some options:

• A store-bought rotisserie chicken works beautifully! 
• Buy a whole chicken from the grocery store and bake it in the oven.
• Pan fry 2-3 chicken breasts.

Pick your favorite chicken option. The goal is to have 2 cups of shredded chicken.

I have tried each option in this recipe and all of them are great! There is one advantage to pan-frying chicken breasts and that is you get to use all the drippings and use the same pan to make your sauce. 

Ingredients:

For the Rice:

• 1 cup long-grain rice
• 1/3 cup wild rice
• 1/2 tsp parsley flakes
• 1 tsp dehydrated onion flakes
• 1/4 tsp garlic powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp ginger powder
• salt and pepper
• 2 cup chicken stock or water
• 2 Tbsp. butter

1. Combine the spices.
2. Add water and butter, spices, and both types of rice to a medium saucepan. 
3. Bring mixture to a boil and stir to combine. 
4. Once boiling, lower heat to low and cover with a lid. Simmer for 10-15 minutes or until liquid is absorbed. 

*If you do not need to be gluten-free you may use 1 package of Uncle Ben’s Long Grain and Wild Rice Original Recipe in place of the homemade rice. 

For the Casserole:

• 1/4 cup butter
• A medium-sized onion, diced
• 1/3 cup flour, or for a gluten-free version use corn starch
• 1 tsp. salt
• dash of black pepper
• 1 cup half & half
• 1 cup chicken broth
• 2 cups cubed or shredded chicken *see notes above
• 1/3 cup diced pimentos
• 1 cup sliced water chestnuts (I buy canned sliced water chestnuts then dice them up more)

Directions

1. While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender.
2. Stir in flour (or corn starch), salt, and pepper. 
3. Gradually stir in half & half and chicken broth.
4. Cook, stirring constantly until thickened. 
5. Stir in chicken, pimento, water chestnuts, and cooked rice. 
6. Pour into a greased casserole dish. Bake, uncovered 400° F for 30 minutes. 

Wild Rice and Chicken Supreme Casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

A creamy chicken and rice casserole full of flavor. This makes great left-overs!

Print

Ingredients

• For the Rice:
• 1 cup long-grain rice
• 1/3 cup wild rice
• 1/2 tsp parsley flakes
• 1 tsp dehydrated onion flakes
• 1/4 tsp garlic powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp ginger powder
• salt and pepper
• 2 cup chicken stock or water
• 2 Tbsp. butter
• For the Casserole:
• 1/4 cup butter
• A medium-sized onion, diced
• 1/3 cup flour, or for a gluten-free version use corn starch
• 1 tsp. salt
• dash of black pepper
• 1 cup half & half
• 1 cup chicken broth
• 2 cups cubed or shredded chicken *see blog notes
• 1/3 cup diced pimentos
• 1 cup sliced water chestnuts (I buy canned sliced water chestnuts then dice them up more)

Instructions

1. For the Rice: Combine the spices. Add water and butter, spices, and both types of rice to a medium saucepan. Bring mixture to a boil and stir to combine. Once boiling, lower heat to low and cover with a lid. Simmer for 10-15 minutes or until liquid is absorbed. 
1. While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender.
2. Stir in flour (or corn starch), salt and pepper.
3. Gradually stir in half & half and chicken broth.
4. Cook, stirring constantly until thickened. 
5. Stir in chicken, pimento, water chestnuts, and cooked rice. 
6. Pour into a greased casserole dish. Bake, uncovered 400° F for 30 minutes. 

Notes

If you do not need to be gluten-free you may use Uncle Ben's Long Grain and Wild Rice Original Recipe in place of the homemade rice.

Anna

Here are some more great chicken recipes. 

Fried Chicken Tenders

Snappy Italian Chicken Bake

Rustic Chicken Salad Stuffed Tomatoes