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Chicken, Mushroom & Wild Rice Casserole

September/October 2010

Your rating: None Average: 3.9 (218 votes)

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.



READER'S COMMENT:
"The recipe turned out good. If you like casseroles that are usually made with of the condensed soup, you will probably really enjoy this dish. I don't use condensed soup so this was a nice way to prepare this type of a dish without all...

25 Reviews for Chicken, Mushroom & Wild Rice Casserole

01/18/2012
Anonymous
Better than it looks!

Although I was prepared for the amount of time I would need to make this casserole, I was unprepared for the way it would look when it came out of the oven! It's really brown and looks very unappetizing. However, it is very tasty (after you add a little more salt than the recipe calls for) and it definitely hit the spot on a snowy Pennsylvania night! I probably wouldn't serve it to anyone outside of my immediate family...although I will definitely serve it to them again!

I used 1 cup of brown rice in place of the wild rice which worked out just fine.

Comfort food fix, reheats well
Comments
10/20/2011
Enh...

This wasn't anything special. And for the amount of time it took, not worth making again.

Comments
09/28/2011
Yum!

Made this with mushroom, celery, and kale, and it turned out great!

Comments
09/22/2011
Not very flavorful

Time saving tip: use a food processor to do all the chopping. I used mine for the leeks, mushrooms, parsley, & parmesan cheese.

This recipe was bland. Particularly, the boiled chicken was bland. If I try it again, I will spice up the chicken once it is cut into bite-sized pieces - maybe garlic salt or onion salt, maybe some poultry seasoning.

Makes a lot of food
Comments
03/01/2011
Super Tasty, Takes forever to make

I loved this dish! I just wish it didn't take forever to make (it didn't help that I was already starving when I set out to make this dish, AND I had to slice 1&1/2 pounds of mushrooms...oops!). But, I think it was worth the wait. Maybe some time-saving cuts could be getting pre-sliced mushrooms and an already cooked rotisserie chicken. Also, I didn't have sherry, so I used chicken stock and it was good. I agree with blangston that frozen broccoli would probably be just as good (and will probably try that next time as I have a bean-hater in my house).

Delicious, Comfort Food, Creamy Sauce
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