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Chicken, Mushroom & Wild Rice Casserole

September/October 2010

Your rating: None Average: 3.9 (214 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

12/04/2013
Anonymous

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.

Comments
12/04/2013
Anonymous
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.

Comments
12/04/2013
Anonymous
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.

Comments
02/28/2013
Anonymous
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

Ease of Preperation, Make Ahead, Serves A Lot
Comments
10/29/2012
Anonymous
Needs more spices

I make this at home all the time, but I use sage sausage instead of chicken. It gives the right spices. My kids loves this dish!!!

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