This fabulous Cheesy Ham, Chicken and Wild Rice Casserole is comfort food at it’s best. It’s packed with flavor, creamy in texture, is super easy to put together and makes great use of leftover ham and chicken (rotisserie chicken would work great).
I was taking pictures of this yummy casserole when my kids came home from school yesterday. They came close to eating the entire pan before I had a chance to save a plate for MyHandsomeHusband. School can make a person famished beyond belief, you know. Famished, starving and aching with hunger.
At least…that’s what my kids told me while they were putting this casserole away like it was their day job.
Comforting Casserole + House of Hungry Teenagers = Happy Mama.
Let me show you how to make it happen…
1. Grab 2 boxes of Rice a Roni Long Grain and Wild Rice.
Pour the rice, and the seasoning packets from the box into a large deep skillet. Place 2 tablespoons butter and 3 1/3 cups of water into the skillet. Give it a nice stir.
2. Bring the mixture to a boil over medium high heat. Cover the pan and reduce the heat to a simmer. Allow the rice to cook for 15-20 minutes or until the rice is tender.
3. Remove the pan from the heat and fluff the rice up with a fork.
4. Spray a 3 quart casserole dish with cooking spray and spread the cooked rice out over the bottom of the dish.
5. In a small mixing bowl place 2 cans cream of chicken soup and 1 1/2 cups milk.
6. Add 2 cups Colby jack cheese and 1/4 teaspoons pepper to the milky cream mixture…
and stir it well to combine.
7. Over the top of the rice sprinkle 1 1/2 cups chopped ham and 1 1/2 cups shredded chicken. Rotisserie chicken would work out great.
8. Pour the creamy mixture over the rice, ham and chicken. Stir it around so that all of the ingredients are well incorporated.
9. Sprinkle 1/2 cup Parmesan cheese over the top.
10. Bake, uncovered in a 350 degree oven for 30-40 minutes or until the top is crispy and golden.
11. Allow the pan to sit on the counter for about 10 minutes, it will continue to thicken up a bit for you as it sits.
Serve…
***Note: This makes a great freezer meal. Assemble according to recipe instructions, but don't bake it. Cover the pan tightly with foil and freeze. When you are ready to use it, thaw completely and bake uncovered at 350 degrees for 30-40 minutes.***
Ingredients
Instructions
Recipe adapted from Taste of Home
20 comments
What kind of ham do you suggest (deli ham, honey ham, etc.)?
I was going to ask that exact question.
That just looks AMAZING!! I can’t wait to try it! Love these easy weeknight recipes–thanks for sharing!
hey jamie! i made this for supper last and it was delicious. i cut the recipe in half and it was still plenty for 4 people. keep up the great posts!
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Hi Jamie! I’m Shane and Tricia’s sis-in-law, love your blog! I hear so many great things about you from the Toponces! What kind of ham would you suggest using for this dish? I’m doing a freezer meal swap with 6 other ladies, any tips for this meal since I’m making 7 meals at once?!
Hi Colette,
So nice to hear from you! I hope all is going well for you and your family, there in Idaho. 🙂
For this recipe I used some pre-sliced ham steaks I found at Walmart that they carry in the fresh meat section. You could also use prepackaged deli ham, or have some cut fresh at the deli counter. Hope this helps! Best of luck to you!
~Jamie
Thank you Jamie! This does help! Your awesome! Btw, love the cruise pic’s you posted! Looks like you guys all had a blast!
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[…] Cheesy Ham Chicken and Wild Rice Casserole […]
I’m curious to know if you or any of your readers has subbed chicken broth for all or part of the water.
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Hi Jamie,
I was just wondering if I could assemble this casserole the night before and bake it the next evening? Thanks!
Mary Lou,
Thanks for your question. Yes, assembling this the night before is totally acceptable.
Best of luck,
~Jamie
[…] Cheesy Ham, Chicken and Wild Rice Casserole […]
My family isn’t fond if rice. Could I substitute a small pasta instead.