Creamy Chicken Wild Rice Casserole with a Flavorful Twist

 

Casseroles are the ultimate comfort food—easy, hearty, and perfect for feeding a crowd without much fuss. I recently experimented in the kitchen and came up with this creamy chicken wild rice casserole that turned out even better than I hoped. It's packed with tender chicken, nutty wild rice blend, crisp veggies, and a creamy sauce that ties everything together beautifully. The surprise stars? Fire-roasted red peppers for a subtle smoky sweetness and water chestnuts for that satisfying crunch.

What I love most about this dish is its versatility. It's a true one-dish meal with protein, starch, and veggies all in one. You can prep it ahead (assemble everything except the toppings, refrigerate overnight, then add the cheese and fried onions right before baking), making it ideal for busy weeknights, family dinners, or even a ladies' luncheon. It serves about 6 generous portions—plenty for a family or leftovers the next day.

The Montreal Chicken Seasoning adds a savory, herby kick (think garlic, onion, black pepper, and hints of herbs), while the sharp cheddar melts into gooey perfection and the French fried onions give an irresistible crispy topping.

Give it a try—you might just find your new go-to casserole!

Creamy Chicken Wild Rice Casserole 

3 c. white & wild rice blend

3 c. cooked, cubed chicken breast meat

2 stalks celery, chopped

4 scallions (green onions), diced

½ c. chopped crimini mushrooms

⅓ c. chopped fresh parsley

⅔ c. chopped Melissa’s Fire Roasted Red Peppers, drained

1 8-oz. can water chestnuts, drained and chopped

1 14.5-oz. can French-style green beans, drained

1 10.75-oz. can cream of celery soup

½ c. Duke’s mayonnaise

½ c. sour cream

1¼ t. Montreal Chicken Seasoning

¼ t. freshly ground black pepper

½ c. grated sharp cheddar cheese

1 2.5–6 oz. can crispy fried onions

Cook the white & wild rice blend according to the package directions. Fluff and set aside to cool slightly. 

While the rice is cooking, preheat your oven to 350°F.

Lightly grease a 2½-quart casserole dish.

In a large mixing bowl, combine the cooked chicken, chopped celery, diced scallions, mushrooms, parsley, fire-roasted red peppers, water chestnuts, and drained green beans. Add the cream of celery soup, mayonnaise, sour cream, Montreal Chicken Seasoning, and black pepper. Stir everything together until well mixed and creamy.

Gently fold in the cooked rice until evenly distributed. Transfer the mixture to the prepared casserole dish. Sprinkle the grated sharp cheddar cheese evenly over the top. Finish with a generous layer of crispy fried onions.

Bake for 25–30 minutes, or until the casserole is hot and bubbly, the cheese is melted, and the onions are golden and crispy.  Let it rest for 5 minutes before serving. Enjoy!

Tips

- Make-ahead: Assemble through step 6, cover, and refrigerate up to 24 hours. Add cheese and onions just before baking (you may need to add 5–10 extra minutes to the bake time if starting cold).

- Variations: Swap cream of celery for cream of chicken or mushroom if preferred. Add a dash more seasoning for extra flavor.

- Servings: 6 hearty portions.

 This casserole hit all the right notes—creamy, crunchy, savory, and satisfying. Let me know if you try it! 

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Slow Cooker Red Beans & Rice

 

 I’m suffering from the post-Thanksgiving blues. Not that I did anything, mind you, but I did leave the house and that’s saying something. I was also in a crowd of 14 people and by Sunday night I realized that I was coming down with something. It may be something, it may be nothing, but I’m taking no chances. Today, during one of my good moments, I put together a big ole crock of comfort food. I have only once before made red beans and rice (you can find that recipe here), and I absolutely loved it! Today I did not want to spend time standing by the stove, so I put everything into the crockpot. It was phenomenal! The house was scented with the most magnificent fragrance, and I could not wait to dig in. From past experience, I know that this freezes very well, so it can take place in the freezer alongside various stocks, sauces, soups, and stews, to get me through the winter. Wonderful!

Slow Cooker Red Beans & Rice

 2 15-oz. cans red kidney beans, drained

1 15-oz. can red kidney beans, undrained

½ lb. smoked sausage thinly sliced (andouille or smoked)

2 celery ribs, diced

1 green bell pepper, chopped

1 medium Melissa’s organic yellow onion, chopped

1 T. Melissa’s minced garlic

2 c. chicken stock

2 T. tomato paste

1 T. Worcestershire sauce

½ teaspoon kosher salt

1½ t. Cajun seasoning
1 t. Crystal hot sauce

1 bay leaf

4 cups uncooked long grain rice

Green onions chopped, for garnish

Fresh parsley chopped, for garnish

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, stock, tomato paste, Worcestershire sauce, salt, Cajun seasoning, hot sauce, and bay leaf to a 6-quart slow cooker. Set on high setting and cook for 4-6 hours, depending upon how juicy you like your beans.

 Cook rice according to package directions. Remove bay leaf and serve red beans over top of the cooked rice. Top with fresh green onions and parsley.

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Party Chicken and Wild Rice Casserole

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The 70s is the decade that I remember most vividly from my youth. It was a lovely time of backyards and barbecues, stay-home mothers who raised their children happily without being ostracized by society, bridge parties, ladies who lunch, and casseroles. Because my mother was a busy woman, she was also the casserole queen. This was one of my favorites back then, and I had such a hankering for it this week that I had to make it. In the process, I decided to give it a bit of an update by adding a jar of hearts of palm, and substituting insipid pimientos, for flavorful roasted red peppers. Wow! That took it right over the top.

This is an easy casserole to put together because all you do is dump the ingredients into a large mixing bowl, mix them together, and bake until hot and bubbly. The aroma is heavenly, and this delicious casserole serves a crowd. It can be easily turned into a vegetarian dish by leaving out the chicken. You can replace it with tofu if you like (frankly, that stuff tastes like caulk to me, but I don’t judge), or leave it out all together. Surprisingly, it is equally good cold. Consider serving leftovers for lunch, mounded on a bed of greens. You can also make it ahead, and bake it the next day, or put it together and freeze it to enjoy later. Here’s to the 70s!

Party Chicken and Wild Rice Casserole

2 Melissa’s shallots, diced
2 ribs celery, diced
1 14.8-oz. jar Melissa’s Hearts of Palm, ¼” sliced
2 boneless, skinless chicken breasts, cubed
1 6-oz. box long grain and wild rice, cooked according to pkg. directions
½ c. diced Melissa’s roasted red peppers
1 t. kosher salt
1 14.5-oz. can cream of celery soup
1 14.5-oz can French style green beans, drained
1 c. Duke’s mayonnaise
1/2 c. slivered almonds, toasted (reserve 1 T. For top)
1/2 c. grated Parmesan cheese
Paprika

Preheat oven to 350° F. Spray a 1½ -qt. casserole with Pam; set aside.

Place all ingredients (with the exception of the tablespoon of reserved slivered almonds, the ½ c. Parmesan cheese and paprika), into a large bowl and mix it together. Turn it out into your prepared casserole and top it with the almonds, cheese, and paprika. Place it in the oven and bake for 45 to 50 minutes until the top is golden and it is bubbling around the sides.

 Serves 6.

 

 

Honey Cornbread

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I found a recipe in my mother’s recipe box for Honey Cornbread. It was her “go to“ recipe for cornbread, and my dad's favorite. The problem was, at least for those of us who love to slather on copious amounts of butter and marmalade, is that it always tended to be a bit too crumbly. So I went to work on this. I reduced the amount of cornmeal (the reason for crumbly cornbread), and increased the amount of flour. Perfect!

 This cornbread is a wonderful accompaniment to a bowl of Slow Cooked Pinto Beans, Red Beans and Rice, or, Overnight Slow Cooked Pinto Beans and Rice. It is easy to put together, has a touch of sweetness (I know that cornbread purists cringe at that, but I like it), and is improved with a schmear of butter while warm from the oven.

Honey Cornbread

 1¼ c. flour

¾ c. yellow cornmeal

¼ c. sugar

1 T. baking powder

½ t. salt

2 extra large eggs, room temperature

1 c. heavy whipping cream

¼ c. vegetable oil

¼ c. honey

 Preheat oven to 400°F. Spray a 9" x 9" baking pan with Baker’s Joy; set aside.

 In a small mixing bowl combine flour, cornmeal, sugar, baking powder, and salt. In a small bowl, beat the eggs. Add cream, oil, and honey; beat well. Stir into the dry ingredients just until moistened. Pour into prepared pan.

 Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

 

Overnight Slow Cooked Pinto Beans and Rice

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 My pantry is a disaster; it’s really starting to irritate me. The other day I thought I’d split my lip when a big Tupperware container fell down from the top shelf and hit me in the face. I figured it was time to get serious about organization, so I started pulling things out to take stock of what I had. For whatever reason, I uncovered an embarrassingly large supply of dried pinto beans. Time to put them to use, I told myself.

 

  This recipe is a combination of the slow cooked pinto beans I made last year as well as red beans and rice that I made earlier this year (sans meat). It’s easy to put together and cooks while you sleep, so upon arising, it’s ready for whatever meal you plan to use it. 

 

  Replace the chicken stock with vegetable stock or water, and you have a vegetarian meal. It’s a great dish to eat on its own, as a side dish, or when use as an ingredients in burritos. It is versatile, nutritious, and freezes beautifully.

 

 Overnight Slow Cooked Pinto Beans and Rice

1 1-lb. bag dried pinto beans*
1 green pepper, diced
1 3-oz. pkg. Melissa’s shallots, sliced
3 medium cloves garlic, minced
2 ½ t. Kosher salt
½ t. pepper
1 t. garlic powder

1 T. chili powder
½ t. cumin
½ t. oregano

7-8 c. chicken stock**

½ c. uncooked basmati rice

Rinse and drain the beans, discard any dirt clumps or rocks. Place into a 5-quart slow cooker. Add the green pepper, shallots, garlic, salt, pepper, garlic powder, chili powder, cumin, and oregano. Cover beans with chicken stock to 2 inches above them. Cover and cook on low overnight (10-12 hours). Do not open the lid while they cook or they will not get tender.

When you get up in the morning, add the rice and cook for another hour.

Serve topped with garnishes of your choice such as sour cream, chopped jalapeños, chopped scallions, chopped tomatoes, or grated cheese.

Serve with Honey Cornbread.

* There is no need to soak these, but I soaked mine.

 ** To make vegetarian replace chicken stock with vegetable stock or just use water.

 

 

Red Beans & Rice

Despite the fact that I have been blogging for more than a decade, and cooking nearly all of my life, I have yet to experience some of the simplest of foods. Case in point, prior to making them just the other day, I had never eaten red beans and rice. I kept thinking to myself…beans and rice? What can be so yummy about beans and rice? Well, I’ll tell you, they are delicious! I did all of my chopping ahead of time, so it was absolutely no trouble to put this together. The house smelled wonderful while they were simmering on the stove, and once I took my first delicious, smoky, spicy bite, I could hardly put the spoon down.

 Red Beans & Rice

Adapted from Damn Delicious

 1 c. long grain basmati rice

1 T. olive oil

1 (12.8-oz.) pkg. smoked andouille sausage, thinly sliced

1 3-oz. pkg. Melissa’s shallots, diced

1 green bell pepper, diced

2 celery ribs, diced

2 T. tomato paste

3 cloves garlic, minced

1½ t. Cajun seasoning

3 (15-oz.) cans red beans, drained and rinsed

3 c. chicken stock

1 t. Crystal hot sauce

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

2 T. chopped fresh parsley leaves

 Cook rice according to package instructions; set aside.

 Heat oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside on a paper-towel-lined plate

 Add shallots, bell pepper, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

 Stir in tomato paste, garlic, and Cajun seasoning until fragrant, about 1 minute.

 Stir in red beans, chicken stock, hot sauce, bay leaf, and sausage. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.

 Using an avocado masher (an invaluable tool, in my opinion), mash beans until slightly thickened, if desired; season with salt and pepper, to taste.

 Serve topped with rice and garnished with parsley, and a bottle of hot sauce on the side.

Copycat P.F. Chang's Spicy Green Beans

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Despite the fact that P.F. (for Paul Fleming, in case you didn’t know) Chang‘s China Bistro is quite a popular chain amongst the vast array of Asian-theme restaurants, I don’t particularly care for it. It’s not that I haven’t tried to like it, I have, I just tend to think it’s overrated. That said, I do like their green beans...a LOT. Occasionally, I’ll get a taste for those green beans and whip up a batch. With this ubiquitous copycat recipe, there is absolutely nothing to it.  It makes a wonderful side dish no matter your cuisine, or a tasty meatless meal when served on top of a mound of rice.

Copycat P.F. Chang's Spicy Green Beans

 1-2 lbs. fresh green beans, trimmed and cut into 2" pieces

2 scallions, thinly sliced

½ t. red pepper flakes*

4 garlic cloves, finely minced

2 T. sesame oil

1/8 t. salt

1/8 t. freshly ground black pepper

 Sauce:

2 T. low sodium soy sauce

1 T. rice vinegar

1 t. sugar

¼ c. water

1 t. cornstarch

Salt and freshly ground black pepper, to taste

 Sesame Seeds

Red pepper flakes

In a small bowl, mix together sauce ingredients; set aside.

Heat a wok or large skillet over medium-high heat. Add oil, and allow it to heat for 30 to 45 seconds until just barely shimmering. Add garlic, scallions, and ½ teaspoon red pepper flakes. Stir-fry quickly for about 30 seconds. Add green beans and stir constantly until they’re almost fully cooked, three minutes. Push beans to the side, give the sauce a good stir, and add it to the skillet. Cook the sauce for 30 seconds; let the sauce come to a boil, then turn the heat to low. The sauce will thicken slightly. Stir the sauce into the green beans to coat. Cook beans and sauce for another 30 seconds, and then remove the skillet from the heat. Place green beans and sauce onto a serving plate or a bowl and garnish with sesame seeds and a few shakes of red pepper flakes. Serve.

 *Feel free to adjust down if you prefer a milder taste.

 Happy Meatless Monday!

 

 

 

Meal Plan Monday #11 Dad’s Favorites

As you read this, I am preparing to bury my beloved Dad. You all have read a lot about him on the blog, and I can tell you that he was really a special man. Sadly, last week, on the sixth anniversary of my mother’s passing, dad took a tumble down the stairs, fractured his skull, and sustained a traumatic brain injury from which he did not recover. He passed away with me by his side the following afternoon. I cannot tell you how devastating this has been for me, but I’m sure you all know the pain.

So this week, for Meal Plan Monday, I am going to do favorite dishes of my dad. He was always one to lavish a compliment when it came to a good meal, or rich dessert.

These are the things that he enjoyed the most.

Monday – “Outstanding” Beef Brisket, Party Potato Casserole, roasted carrots, Coconut Cream Cheesecake

Tuesday – Catered Meal

Wednesday - Oriental Beef Casserole, hot rolls, Coconut Cream Cheesecake

Thursday – Creamy Ham Towers, Roasted Radishes with Green Goddess Dressing, Heavenly Hash

Friday - Italian Meatballs, salad, Jackie’s Pecan Pie

Saturday – Oven Chicken Kiev, Wild Rice, Smothered Green Beans, Pie

Sunday – Slow Cooker Roast Beef with Red Eye Gravy, mashed potatoes, Butter Pecan Turtle Cookies

I will not be doing a tablescape for this week, but will have a centerpiece paying homage to dad that I will share later.

Tell that special someone that you love them today.

Meal Plan Monday

​Fellow blogger, Gina, of The Cannary Family blog has long done something that I admire, and that is to make a meal plan each week. Because I’m nosy and always looking for ideas, every Monday I pop over to see what she’ll be fixing for the week. Week after week I tell myself that I’m going to do the same, but generally I’m too scattered to plan that far ahead. Well, not this week. This week I decided to, for once, be organized and plan a week of meals. So, my friends, here is what I’m having. (Click on the highlighted name to get the recipe.)

Monday - Creamy Ham Towers (Dad has had a craving, so he inspired this), Parmesan Roasted Broccoli

Tuesday - Pizza night with the grandkids

Wednesday - Ham Steak with Red-Eye Gravy (Using leftover ham from Monday), mashed potatoes, green beans

Thursday - Neighborhood Christmas Luncheon, day off!

Friday - Roast Chicken, Autumn Rice Pilaf (because, technically, it’s not winter yet), Roasted Carrots

Saturday - Prosperity Sandwich (Another idea from dad when he mentioned how my mother used to make the recipe from the old St. Louis Mayfair Hotel,) Cup of Soup (from my freezer stash)

Sunday - Taco Casserole (because I’m feeling spicy)

What are you all having this week? I am ALWAYS looking for ideas! By the way, I am asking Santa for one of these.

My place setting of the week. To see more of this table, click here.

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