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EatingWell
Chicken, Mushroom & Wild Rice Casserole
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.

Ingredients
Directions
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.
Tips
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.
Tips
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
Per Serving:
371 calories; protein 33.6g; carbohydrates 25.8g; dietary fiber 3.9g; sugars 6.6g; fat 13.4g; saturated fat 3.8g; cholesterol 75.8mg; vitamin a iu 1011.2IU; vitamin c 9.3mg; folate 72.8mcg; calcium 199.3mg; iron 2.9mg; magnesium 85.1mg; potassium 801mg; sodium 489.8mg; thiamin 0.2mg.
Exchanges:
1 starch, 1 vegetable, 3 lean meat, 1 fat
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