Hotdish: Wild Rice Chicken Casserole

A simple solution for dinner

This recipe is a selection from TPT Cooks: Hotdishes & Casseroles, the companion cookbook to the program TPT Cooks: Hotdish!, which aired on Twin Cities Public Television.  

TPT held an open call for recipes for its first cookbook, spotlighting home-cooking, specifically hot dishes and casseroles. The response was terrific, and TPT collected dozens of recipes from viewers for the cookbook celebrating every Minnesotan's traditional meal, the hot dish.

Wild Rice Chicken Hotdish
Submitted by Jan Kreie


1/2 cup uncooked wild rice
5 cups chicken broth
1 (6 ounce) package long grain and wild rice mix
1 cup chopped celery
1 medium red or green bell pepper, chopped
2 cups cooked diced chicken
1 (10 3/4 ounce) can low-sodium condensed cream of chicken soup
3/4 cup Miracle Whip
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups soft bread crumbs
2 tablespoons butter, melted


  1. Preheat oven to 325º F.
  2. Cook wild rice in chicken broth. When almost done, stir in long grain rice mix and seasoning packet, celery and bell pepper, adding more water if needed. Cook until rice is desired texture.
  3. Add chicken, soup, Miracle Whip and water chestnuts; mix well.
  4. Transfer to an ungreased 3-quart rectangular baking dish. Mix bread crumbs and butter; sprinkle over top of casserole. Bake for 45 to 50 minutes.

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