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Chicken, Mushroom & Wild Rice Casserole

September/October 2010

Your rating: None Average: 3.8 (312 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...

29 Reviews for Chicken, Mushroom & Wild Rice Casserole

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!

Comments
05/21/2012
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
Comments
02/26/2012
Anonymous
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

Comments
02/02/2012
Anonymous
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.
Comments
01/18/2012
Anonymous
Better than it looks!

Although I was prepared for the amount of time I would need to make this casserole, I was unprepared for the way it would look when it came out of the oven! It's really brown and looks very unappetizing. However, it is very tasty (after you add a little more salt than the recipe calls for) and it definitely hit the spot on a snowy Pennsylvania night! I probably wouldn't serve it to anyone outside of my immediate family...although I will definitely serve it to them again!

I used 1 cup of brown rice in place of the wild rice which worked out just fine.

Comfort food fix, reheats well
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