Oh My Potluck!

Good recipes to share with friends.

The Price Is Rice-Chicken Casserole


Oh, the bountiful colours of a casserole! My favourite dishes are those that use tons of colourful foods; that’s why I love stir-fries and soups. Dive into the fruit and veggie aisle and go down the ROYGBIV checklist to fill your basket with a Red, Orange, Yellow, Green, Blue, Indigo, Violet rainbow of goodness.

In doing this I always have trouble with blues. There exist a number of purple foods: cabbage, figs, eggplant, grapes. Even blueberries seem purple rather than blue. Whether they are blue or purple, I’m not going to put blueberries in every stir-fry, soup and curry that I make because that would be silly. So while there’s a lack of blue in this recipe, it’s no big deal because there are a LOT of colours.


In the midst of winter, the warmth and colour of a casserole such as this is so welcoming. I love the snow, especially when it forms a fresh, white blanket over the world. But when you come inside after a frolic in the snow, a warm, hot dish ablaze with colour is sure welcome (so is hot chocolate – I also love hot chocolate). This dish is exactly for that day. Take it along in a casserole snuggie on a cold day and all your friends will be warmed inside and out when it arrives.


As luck would have it, most of the ingredients here can be found canned or frozen with the exception of shallots and cheese so it’s a good recipe for any time of the year. You could leave out the shallots or substitute them with fried onions that come in a can. See? It really is an anytime recipe.

I’ve been listening to the Wankelmut Remix of Asaf Avidan’s “One Day / Reckoning Song”. I’ll just be singing the chorus in my head over and over again through the day. By the time I get home I have to listen to it to refuel the energy of it in my memory.

I shaped a playlist around that for you. It’s a fun one to get you moving and shaking around the plethora of tastes in this mighty potluck treat.

Watch above or on Youtube.

The Price Is Rice-Chicken Casserole

(Kind of ripped off from Paula Deen)

Serves about 15-20 people at a potluck, 6-8 if eaten with nothing else.

  • 4 ounces of roasted red bell pepper, chopped (about 2 peppers, DIY directions follow or use ready made)
  • 3 3/4 cups water, divided
  • 2 teaspoons salt, divided
  • 3/4 cup wild rice, uncooked
  • 2 cups canola oil
  • 6 large shallots, sliced into thin rounds
  • 1/3 cup flour
  • 1 pound green beans, trimmed and cut to about 3/4 inches long
  • 3 cups diced cooked chicken (about 12 ounces or 400 grams)
  • 1 8-ounce (227 milliliter) can water chestnuts, drained and chopped
  • 1 10-ounce (284 milliliter) can condensed cream of mushroom
  • 1 cup mayonnaise
  • 1 cup grated sharp cheddar cheese
  • 1 pinch salt

Roasted Red Pepper

  1. Heat oven on the broil setting.
  2. De-seed the peppers and slice them down the middle. Line a baking sheet with aluminum foil, double thick (for later) and flatten the halves onto it with the skin side facing up.
  3. Broil for 10-15 minutes until the skin is blackened.
  4. With the extra aluminum foil wrap the peppers securely and let them steam for 20-25 minutes.
  5. Use a fork to gently peel away the skin.

The Rest

  1. Combine 1 3/4 cup water, 1 teaspoon salt and wild rice. Bring to a boil. Set heat to low and simmer, covered, for about 45 minutes, until water has all been absorbed. Transfer to a large bowl.
  2. Heat oven to 375°F (°C).
  3. In a wok or a large skillet, heat oil over medium heat. Line a baking sheet with paper towels. In a large bowl, toss together shallots and flour until shallots are evenly coated. Use a slotted spoon to shake off excess flour. Place coated shallots into hot oil and fry until crisp and golden brown, about 15 minutes. Remove the shallots from the oil with a slotted spoon and transfer to prepared baking sheet.
  4. Bring 2 cups water and 1 teaspoon salt to a boil. Add green beans and return to a boil. Cook beans until crisp and tender, about 7 minutes. Drain and rinse with cold water.
  5. Combine rice, beans, chicken, water chestnuts, condensed soup. mayonnaise, cheese and salt. Stir to combine. Pour in to a 2 1/2 quart casserole dish.
  6. Bake, covered, in pre-heated oven for 15-25 minutes to warm through. Top with shallots and serve.

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This entry was posted on March 18, 2013 by in Casserole, Main Dish and tagged , , , .

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