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.

Jessie Price
Source: EatingWell Magazine, September/October 2010
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.

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  • Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.

  • Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.

  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

  • Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.

  • Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.

Tips

Make Ahead Tip: Prepare through Step 5; cover and refrigerate for up to 2 days or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 350°F for about 1 hour.

Note: Sherry is a type of fortified wine originally from southern Spain. “Cooking sherry” sold in many supermarkets can be high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

371 calories; protein 33.6g 67% DV; carbohydrates 25.8g 8% DV; dietary fiber 3.9g 16% DV; sugars 6.6g; fat 13.4g 21% DV; saturated fat 3.8g 19% DV; cholesterol 75.8mg 25% DV; vitamin a iu 1011.2IU 20% DV; vitamin c 9.3mg 16% DV; folate 72.8mcg 18% DV; calcium 199.3mg 20% DV; iron 2.9mg 16% DV; magnesium 85.1mg 30% DV; potassium 801mg 22% DV; sodium 489.8mg 20% DV; thiamin 0.2mg 23% DV.

Reviews (32)

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32 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
10/29/2011
Very tasty My husband and I really enjoyed this recipe. He's a good trouper and will try any recipe I decide to make but this is one that we both loved! I typically hate recipes with alcohol in them no matter how I try to cook it out I can always taste it. I ended up using 3/4 cup cream sherry in place of 1 cup dry sherry and the taste was fantastic! I will be making this one again very soon. Pros: Great to make ahead reheats very well Cons: takes a good bit of prep time Read More
Rating: 3 stars
02/28/2013
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 Cons: Not enough Flavor/Rice Read More
Rating: 3 stars
01/18/2012
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. Pros: Comfort food fix reheats well Cons: Takes some time to prepare Not pretty! Read More
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Rating: 4 stars
10/29/2011
IT WAS A VERY GOOD MEAL AND VERY TASTEFUL Read More
Rating: 4 stars
10/29/2011
Great recipe - would definitely make it again and now that I see the other comments about the 1 cup of rice I would do that too! Read More
Rating: 4 stars
10/29/2011
I used 1 cup of rice per the reviews. We thought that this was very good comfort food. I don't really see the point in layering the ingredients as it doesn't hold its shape when serving. I think next time I would just mix the sauce chicken green beans and rice together and then top with the sliced almonds. I would definately make again. Read More
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Rating: 5 stars
01/03/2019
Originally from Minnesota. I had a 25 year old recipe for this hotdish that needed updating. There is a significant difference between MN/Canadian wild rice and California cultivated. MN wild rice calls for a 4:1 ratio water to rice. You will need 2 cups cooked rice for a 1/2 batch that is baked in a greased 9x9. The finished product should yield 4 to 6 servings. Cook the wild rice for 35 minutes and drain. Cut the 1 lb chicken breast into bite sized pieces and brown in a Dutch oven using a half Tbsp butter. Remove chicken and save any juices to add back later. Add half Tbsp canola oil and sautee 1 chopped leek and 3/4 cup chopped celery for 4 to 5 min. Add 12 oz sliced crimini mushrooms cook the 12 to 14 min. Add 1/2 cup white zin wine and cook until almost evaporated. Mix 2 Tbsp Flour into the 1 cup skim milk add stirring until thickened. Add 1/4 cup each fresh grated Parmesan and lite sour cream. Add 1/4 tsp each salt and pepper. Add back chicken and rice. Toss to mix. Pour into baking dish cover with foil and bake at 350 for 30 min. Remove foil and bake 15 minutes. Sprinkle on 3/8 cup chopped cashews (traditional) and bake 15 min more. Remove from oven and allow to cool slightly before serving. Serve green beans and/or carrots as a side. Read More
Rating: 4 stars
12/04/2013
Awesome Casserole I also amended the recipe a bit. I cheated with a rotisserie chicken. 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. Read More
Rating: 4 stars
10/29/2011
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 the extra sodium and processed ingredients. I made it for the parents who really loved it. I followed the recipe as written. It reheated well the next day also. Just as the article said it is something that works well at a church function. Read More