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Chicken & Rice Casserole
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1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

3 small (1 cup) shallots,   chopped

1 small (1 cup) leek, chopped

1 medium (1/2 cup) carrot, chopped

1 rib (1/2 cup) celery, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons all-purpose flour

1 cup chicken broth

2 cups cooked, chopped chicken

2 cups whole milk

1 cup cooked wild rice

1 cup cooked white rice

1 teaspoon chopped fresh oregano

4 ounces (1 cup) Land O Lakes® Sharp Cheddar American Blend, chopped, divided


1 1/2 cups crushed buttery round crackers

2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

 *Substitute 1 cup chopped white onion.

How to make

  1. STEP 1

    Heat oven to 375°F. Spray 3-quart baking dish with nonstick cooking spray; set aside.

  2. STEP 2

    Melt 1/4 cup Butter with Olive Oil & Sea Salt in 12-inch skillet over medium heat until sizzling. Add shallots, leek, carrot, celery, salt and pepper. Cook, stirring occasionally, 10-12 minutes or until vegetables are tender.

  3. STEP 3

    Add flour; continue cooking 2-3 minutes or until lightly browned. Slowly add chicken broth, stirring constantly, until slightly thickened.

  4. STEP 4

    Add chicken, milk, rices, oregano and 1/2 cup cheese. Simmer 4-5 minutes or until cheese is melted and mixture is slightly thickened.

  5. STEP 5

    Pour into prepared pan; sprinkle remaining cheese on top. Bake 20 minutes or until bubbling.

  6. STEP 6

    Combine crushed crackers and 2 tablespoons melted Butter with Olive Oil & Sea Salt; sprinkle over casserole.

  7. STEP 7

    Return casserole to oven; continue baking 20-25 minutes or until cracker topping is deep golden brown and chicken mixture bubbles in center.

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