This wasn't anything special. And for the amount of time it took, not worth making again.
Chicken, Mushroom & Wild Rice Casserole
From EatingWell: 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.
29 Reviews for Chicken, Mushroom & Wild Rice Casserole
Made this with mushroom, celery, and kale, and it turned out great!
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.
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).
My husband and I really enjoyed this recipe. He's a good trouper and will try any recipe I decide to make, but this is one that we both loved! I typically hate recipes with alcohol in them, no matter how I try to cook it out I can always taste it. I ended up using 3/4 cup cream sherry in place of 1 cup dry sherry and the taste was fantastic! I will be making this one again very soon.