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.
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 following recipe except used leftover T'giving turkey. Very little flavor from sherry, salt and pepper. Needs something else to add flavor.
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.
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!
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.