Chicken, Mushroom & Wild Rice Casserole

September/October 2010

Your rating: None Average: 3.8 (325 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

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

This wasn't anything special. And for the amount of time it took, not worth making again.


Made this with mushroom, celery, and kale, and it turned out great!

Not very flavorful

Time saving tip: use a food processor to do all the chopping. I used mine for the leeks, mushrooms, parsley, & parmesan cheese.

This recipe was bland. Particularly, the boiled chicken was bland. If I try it again, I will spice up the chicken once it is cut into bite-sized pieces - maybe garlic salt or onion salt, maybe some poultry seasoning.

Makes a lot of food
Super Tasty, Takes forever to make

I loved this dish! I just wish it didn't take forever to make (it didn't help that I was already starving when I set out to make this dish, AND I had to slice 1&1/2 pounds of mushrooms...oops!). But, I think it was worth the wait. Maybe some time-saving cuts could be getting pre-sliced mushrooms and an already cooked rotisserie chicken. Also, I didn't have sherry, so I used chicken stock and it was good. I agree with blangston that frozen broccoli would probably be just as good (and will probably try that next time as I have a bean-hater in my house).

Delicious, Comfort Food, Creamy Sauce

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