Chicken, Mushroom & Wild Rice Casserole

September/October 2010

Your rating: None Average: 3.8 (322 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.

"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...

30 Reviews for Chicken, Mushroom & Wild Rice Casserole


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!

hearty meal that makes a lot of food
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!

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.

Good ingredients, but bland and dry without major adjustments
okay but not great

I agree with some other reviewers that it was not anything special. It was rather bland but my husband and I agreed that we would eat it again. The sauce didn't thicken as I expected. Will try it again with different veggies such as spinach, onions and celery, maybe with some garlic

Bland and Dry

I made this recipe as instructed against my better judgement. At first it appeared that the liquid would not be enough for the casserole and after assembling, was right. I added more milk before putting in the oven, and the dish was still quite dry. The lack of any spices or herbs was another mistake. Other comments that recommended more salt were right. More salt made a bit of difference, but the potential was there for a much more tastier dish if some herbs were added. I would make it again, but would increase the liquids by at least another cup to cup and a half, and I would add some herbs, such as rosemary, thyme or even some cayenne pepper.

Combination of ingredients are a good mix.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


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?

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