Florida Chicken And Rice
A flavorful baked chicken and rice casserole with vegetables, cheese, and a creamy sauce, perfect for family dinners and satisfying comfort food lovers.
Ingredients
- Mazola spray
- 2 Tbsp. oleo ⓘ
- 2 Tbsp. bell pepper ⓘ
- 2 Tbsp. onion ⓘ
- 2 c. chopped chicken
- 6 oz. cooked wild rice ⓘ
- 1/2 c. light mayonnaise ⓘ
- 1 can (16 oz.) French-style green beans, drained ⓘ
- 1 can (10 3/4 oz.) condensed cream of celery soup ⓘ
- 1/2 c. water chestnuts ⓘ
- 1/4 tsp. salt ⓘ
- pepper to taste ⓘ
- 2 to 3 Tbsp. lemon juice ⓘ
- 1 small can sliced mushrooms ⓘ
- 1 c. shredded Cheddar cheese ⓘ
Instructions
- Spray a 2-quart casserole dish with Mazola spray.
- Preheat oven to 350°F (175°C).
- In a large nonstick skillet, melt oleo and sauté onion and bell pepper.
- Transfer the sautéed vegetables to a large bowl and add cooked chicken, cooked wild rice, mayonnaise, green beans, cream of celery soup, water chestnuts, sliced mushrooms, salt, pepper, and lemon juice.
- Mix all ingredients thoroughly.
- Pour the mixture into the prepared casserole dish.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Sprinkle shredded Cheddar cheese on top and bake for an additional 5 minutes until cheese melts.
Tips & Substitutions
For best results, use leftover chicken or rotisserie chicken for added flavor. You can substitute the wild rice with brown rice or quinoa if preferred. If you're looking for a lighter option, consider using Greek yogurt in place of mayonnaise. Sautéing the vegetables until they're slightly caramelized enhances their sweetness, adding depth to the dish.
Serving Suggestions
Serve Florida Chicken and Rice with a fresh side salad or steamed vegetables to balance the richness of the casserole. A light vinaigrette pairs wonderfully with the flavors of the dish. For a comforting meal, consider serving it alongside a side of Cheesy Potatoes(Crock-Pot) for a hearty experience. Garnish with fresh herbs for added color and flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave or oven until heated through. If reheating in the oven, cover with foil to prevent the cheese from browning too much. This dish also freezes well and can be stored for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Florida Chicken And Rice contains roughly 547 calories, with 16g protein, 23g carbohydrates, and 44g fat. It is an excellent source of protein (32% of the Daily Value), calcium (29% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1504mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! Feel free to customize the vegetables based on your preferences or what you have on hand. Zucchini, carrots, or peas can make great additions. Just ensure that any fresh vegetables are chopped into small pieces for even cooking.
Is there a gluten-free version of this dish?
Yes, to make this dish gluten-free, use gluten-free cream of celery soup and ensure that your wild rice is certified gluten-free. Check the labels on all canned ingredients to avoid any hidden gluten sources.
Can I prepare this ahead of time?
Yes, you can prepare the casserole ahead of time by assembling all the ingredients and storing it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the bake time if cooking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).