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Wild Rice Chicken Casserole (VRP 155)

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Wild Rice Chicken Casserole

Recipe for Wild Rice Chicken Casserole from Vintage Recipe Box 155.

The recipe was submitted to the Alambama Power by Thelma Anthony from Fayette, Alabama. We THINK we found her as Thelma HUBBERT Anthony, who was born 24 July 1927 in Alabama and died 24 April 2014 in Tuscaloosa County, Alabama.

Click here to view all of our vintage Casserole Recipes.

Vintage Recipe Box 155 is a metal recipe box with two cross-stitch birds on the front.

Based on the information we found inside, we think the box originated from Alabama and has ties to Virginia and Georgia.

The recipes are not too old, with the oldest ones we have found so far dating back to the early 2000s.

Click here to view all the vintage recipes in Vintage Recipe Box 155.

Vintage Recipe Box 155

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Wild Rice Chicken Casserole Recipe

Wild Rice Chicken Casserole
Yield: Serves 12

Wild Rice Chicken Casserole

Cook Time: 45 minutes
Total Time: 45 minutes


  • 1/2 cup oleo
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cup chicken broth
  • 2 1/4 cup milk
  • 2 1/4 cup cooked wild rice
  • 3 cups cubed, cooked chicken
  • 1 6 ounce can slide mushrooms, drained
  • 1/2 cup chopped green pepper
  • 1 4 ounce jar pimento, drained
  • 1/2 cup slivered almonds


  1. Heat oven to 350 degrees
  2. Melt oleo in a large skillet or saucepan
  3. Blend in flour, salt, and pepper
  4. Cook over low heat, stirring constantly
  5. Boil 1 minute
  6. Add remaining ingredients
  7. Pour into a greased 9x13x2 inch baking dish
  8. Bake 40 to 45 minutes


Freezes well Recipe submitted by Thelma Anthony from Fayette. Recipe distributed by the Alabama Power Company.

Wild Rice Chicken Casserole

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