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.

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...

Chicken, Mushroom & Wild Rice Casserole Recipe

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22 Reviews for Chicken, Mushroom & Wild Rice Casserole

02/28/2013

Anonymous

Recommends this recipe

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

Pros: Ease of Preperation, Make Ahead, Serves A Lot

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10/29/2012

Anonymous

Recommends this recipe

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!!!

Comments

08/09/2012

Kristen_50

Recommends this recipe

Yummy

This dish turned out fantastic. I followed the advice of some of the other reviewers. These are the changes I made:
1 cup of rice instead of 1/2 cup
3 cups of milk instead of 2
added celery and fresh garlic with the leeks
cooked chicken in skillet with olive oil, garlic salt, pepper
added rosemary, parsley, and garlic salt
used broccoli instead of green beans

This dish had tons of flavor and made a lot of food. Looking forward to the leftovers!

Pros: hearty meal that makes a lot of food

Comments

06/01/2012

Anonymous

Great, with a few changes

Per the other reviews saying that it was bland, I did quite a bit of editing to this recipe and it turned out great! I used 1 cup of rice and cooked it in 1 cup water and 1 cup low-sodium chicken broth, used a rotisserie chicken for the meat, added an extra 1/2 teaspoon of salt, substituted low-sodium chicken broth for the sherry (I'm not fond of the taste), substituted the frozen green beans for two heaping cups of fresh broccoli, and topped it with a bit more parmesan cheese before the almonds.

With all of the changes, it was very flavorful and the whole family enjoyed it!

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05/22/2012

Meghan_5

Ingredients not in proportion

I Added at least a cup more milk and a cup more sour cream after assembling the whole casserole, because it was way too dry. The liquid needs to come to the top of the food in a casserole, but the sauce only coated the food. I also wish the recipe had called for twice the rice. I also spiced it up with a splash of sherry directly in the sauce that I added at the end, with basil, ginger powder, and cayenne. Soy sauce too. The chicken needed some flavor, so I pan cooked it with light oil with LOTS of garlic. These adjustments worked really well and made a good dish with flavor.

Pros: Good ingredients, but bland and dry without major adjustments

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