I cut this recipe in half, baking it in a 1.5-quart Pyrex casserole. It came out dryish, especially the chicken, and I thought it needed more salt and about twice as much green beans.
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.
30 Reviews for Chicken, Mushroom & Wild Rice Casserole
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.
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!