Chicken, Mushroom & Wild Rice Casserole

September/October 2010

Your rating: None Average: 3.8 (314 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...

29 Reviews for Chicken, Mushroom & Wild Rice Casserole

Wonderful with kagayaki

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.

Very bland

Made following recipe except used leftover T'giving turkey. Very little flavor from sherry, salt and pepper. Needs something else to add flavor.

Easy to Prepare, healthy eating, varied texture

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.

Comments (2)


Anonymous wrote 1 year 18 hours ago

This recipe sounded fabulous

This recipe sounded fabulous but when I followed the instructions exactly, it was incredibly disappointing. If I ever feel like doing it again, I would cook the rice in vegetable bullion and cut the chicken up first and sauté it in olive oil with some scallions.

Anonymous wrote 1 year 18 hours ago

I wish I read your comment

I wish I read your comment before I tried this recipe. Extremely boring and disappointing. All the ingredients sounded fabulous but when you make it, it's bland.

Fabulous Casserole

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!


I also amended the recipe a bit. I used an onion and 2 cloves of garlic instead of the leeks. I also did not cook off all the mushroom liquid or sherry. Instead of mixing the flour to the mushrooms, I blended it into the milk and added this to the mushroom mixture, cooking until thickened. I found this created a moist but not runny casserole. Finally, I mixed everything together instead of layering it. It was very tasty. I used a gluten free flour mix and it worked perfect, too.


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