Advertisement

Chicken, Mushroom & Wild Rice Casserole

September/October 2010

Your rating: None Average: 3.8 (220 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

10/11/2010
Anonymous

IT WAS A VERY GOOD MEAL AND VERY TASTEFUL

Comments
10/10/2010
Anonymous

I used 1 cup of rice per the reviews. We thought that this was very good comfort food. I don't really see the point in layering the ingredients as it doesn't hold its shape when serving. I think next time I would just mix the sauce, chicken, green beans and rice together and then top with the sliced almonds. I would definately make again.

Comments
09/21/2010
Anonymous

Great recipe - would definitely make it again and now that I see the other comments about the 1 cup of rice I would do that too!

Comments
09/16/2010
Anonymous

I too used almost 1 cup of wild rice. I made this casserole to share with my niece and her family and we all loved it. I also made one and froze it to send to college for my son to enjoy. It was a great comfort food and was nice to know it was a healthy dinner. The prep time is definitely worth the end product.

Comments
09/15/2010
Anonymous

I followed this recipe almost exactly (except I used 1 cup of wild rice instead of the 1/2 cup listed. I thought that was a lot of liquid for the amount of rice they gave). My husband and I really liked this recipe. In fact we had the leftovers for breakfast. It has a great taste. The sliced almonds on top were good. The only drawback is that it's not "as pretty" as some dishes which I think is because of the mushrooms. I would make this recipe again.

Comments (1)

6 comments

Anonymous wrote 2 years 12 weeks ago

My daughter made this and it

My daughter made this and it was delish - she used 1/2 & 1/2 and reg sourcream. Very rich with the dry sherry. Yummy. I am making it today and used canned Canoe brand wild rice so it saves a step. I used two cans. I misread the recipe and added the greenbeans to the mixture in the sauce pan. I used bone-in chicken breast and braised in sauce pan with onion, garlic and celery, then added chicken stock to finish. I cooled and deboned the chicken. Can't wait to see what this tastes like tonight! Although don't need casserole comfort food in July, it is not so bad to have the oven on with the A/C blazing away!

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner