Chicken, Mushroom & Wild Rice Casserole

30 Reviews
From: EatingWell Magazine September/October 2010

In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.

Ingredients 8 servings

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  • 2 cups water
  • 1/2 cup wild rice
  • 2 pounds boneless, skinless chicken breasts, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 leeks, chopped and rinsed
  • 1 1/2 pounds mushrooms, sliced
  • 1 cup dry sherry (see Note)
  • 1/4 cup all-purpose flour
  • 2 cups low-fat milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup reduced-fat sour cream
  • 1/3 cup chopped flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups frozen French-cut green beans
  • 1/2 cup sliced almonds

Preparation

  • Active

  • Ready In

  1. Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
  2. Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
  3. Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
  4. Preheat oven to 350 °F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
  5. Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
  6. Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.
  • Make Ahead Tip: Prepare through Step 5; cover and refrigerate for up to 2 days or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 350°F for about 1 hour.
  • Note: Sherry is a type of fortified wine originally from southern Spain. “Cooking sherry” sold in many supermarkets can be high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 371 calories; 13 g fat(4 g sat); 4 g fiber; 26 g carbohydrates; 34 g protein; 73 mcg folate; 76 mg cholesterol; 7 g sugars; 0 g added sugars; 1011 IU vitamin A; 9 mg vitamin C; 199 mg calcium; 3 mg iron; 490 mg sodium; 801 mg potassium
  • Nutrition Bonus: Potassium (23% daily value), Calcium & Magnesium (21% dv), Vitamin A (20% dv), Folate (18% dv), Zinc (17% dv), Iron &?Vitamin C (16% dv).
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 30

April 18, 2016
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By: EatingWell User
Dry and Undersalted I cut this recipe in half, baking it in a 1.5-quart Pyrex casserole. It came out dryish, especially the chicken, and I thought it needed more salt and about twice as much green beans. Pros: Family Willing to Eat Again Cons: Dry and Undersalted
January 24, 2016
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By: EatingWell User
Wonderful with kagayaki Used Korean kagayaki 6 grain rice instead of wild rice - 2 cups of cooked. Comfort food - kind of like cream of mushroom soup casserole but healthier. Pros: Easy
December 14, 2015
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By: EatingWell User
Very bland Made following recipe except used leftover T'giving turkey. Very little flavor from sherry, salt and pepper. Needs something else to add flavor. Pros: Easy to Prepare, healthy eating, varied texture Cons: Lacking flavor
January 09, 2015
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By: EatingWell User
DONT WASTE YOUR TIME AND INGREDIENTS Saw recipe and sounded delicious. A kitchen full of dishes and dinner in disposal. First recipe that really disappointed.I am not new at cooking,Just wanted to save others time.
October 15, 2014
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By: Chris I.
Fabulous Casserole We loved this recipe!!! But, it needs a little tweaking.....First, check the directions on the wild rice package as this calls for too much water. I sauteed the chicken instead of boiling and used french cut green beans. I also added about 1/4 cup fresh sage. Finally, don't overdo the almonds. I used about half what the recipe specified. Despite my critique I would give this the highest rating because the flavor of the sherry with the leeks and mushrooms is just spectacular!
December 04, 2013
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By: EatingWell User
I also amended the recipe a bit. I used an onion and 2 cloves of garlic instead of the leeks. I also did not cook off all the mushroom liquid or sherry. Instead of mixing the flour to the mushrooms, I blended it into the milk and added this to the mushroom mixture, cooking until thickened. I found this created a moist but not runny casserole. Finally, I mixed everything together instead of layering it. It was very tasty. I used a gluten free flour mix and it worked perfect, too.
December 04, 2013
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By: EatingWell User
Awesome Casserole I also amended the recipe a bit. I cheated with a rotisserie chicken. I used an onion and 2 cloves of garlic instead of the leeks. I also did not cook off all the mushroom liquid or sherry. Instead of mixing the flour to the mushrooms, I blended it into the milk and added this to the mushroom mixture, cooking until thickened. I found this created a moist but not runny casserole. Finally, I mixed everything together instead of layering it. It was very tasty. I used a gluten free flour mix and it worked perfect, too.
December 04, 2013
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By: EatingWell User
A I also amended the recipe a bit. I used an onion and 2 cloves of garlic instead of the leeks. I also did not cook off all the mushroom liquid or sherry. Instead of mixing the flour to the mushrooms, I blended it into the milk and added this to the mushroom mixture, cooking until thickened. I found this created a moist but not runny casserole. Finally, I mixed everything together instead of layering it. It was very tasty. I used a gluten free flour mix and it worked perfect, too.
February 27, 2013
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By: EatingWell User
Needs some tweaking I made the following tweaks the 2nd time and getting better: 2 Times the amount of Rice Braised the Chicken w/ some Rustic Blend Spices No Leeks, 1 Whole Vidalia Onion Diced 3 Stalks of Celery Chopped 3 Tsp Ground Black Pepper 1/2 cup Flour Pros: Ease of Preperation, Make Ahead, Serves A Lot Cons: Not enough Flavor/Rice