Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole


  1. 2 ( 4.3 oz.) packages of Rice-A-Roni Long-Grain and Wild Rice
  2. 1 pound of chicken cut into bite sized pieces
  3. 2 teaspoons butter
  4. 1/2 onion chopped
  5. 1 green pepper chopped
  6. 1 (8 oz.) can of sliced mushrooms (drained)
  7. 1 teaspoon Franks Red Hot Cayenne Pepper Sauce
  8. 1 cup heavy cream
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper


  1. Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.
  2. Now while you are cooking the rice you can chop your chicken into bite size pieces. Cook it in a separate pan with 1 teaspoon of butter until it reaches a temperature of 165 degrees. Set aside.
  3. In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.
  4. Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank's Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.
  6. Pour into a greased 13"x9" baking dish. Bake uncovered, at 350 degrees for 30 minutes.

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