Delightful Chicken, Mushroom, and Wild Rice Casserole

"This casserole is heavenly! It has the most wonderful flavor! This one is best if you cook the chicken, rather than buy pre-cooked chicken or use leftovers, because you cook the rice in the broth, which is the secret to the delicious flavor. I got this recipe off of another site and everyone that I have served it to just loves it!"
 
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Ready In:
2hrs 25mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Mix water, onion, celery, wine, salt, and curry powder in large saucepan.
  • Add chicken breasts.
  • Cover and bring to a boil.
  • Turn down heat and simmer for one hour.
  • Remove from heat and strain.
  • Reserve broth.
  • Place chicken in fridge to cool.
  • Cut chicken into bite-size pieces.
  • Prepare the rice according to package directions, replacing water with reserved broth.
  • Preheat oven to 350 degrees.
  • Mix chicken, mushrooms, and rice in bowl.
  • Blend in soup and sour cream.
  • Mix well.
  • Lightly grease or spray a 9 x 13 baking dish.
  • Spoon mixture into dish.
  • Cook for one hour.
  • NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.

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Reviews

  1. This is fabulous! Some slight modifications: I only used 3 boneless, skinless chicken breasts and boiled for 25 min., and 1 package of rice. I put it all in an 8 x 8 baking dish. (There's only 2 of us, so didn't need larger quantity.) I also threw in about 1 cup of grated parmesan cheese in the mixture. The result was fantastic! Very creamy, hearty, cheesy and just delicious. Thanks for a great recipe!
     
  2. Made this tonight for my family. I did saute fresh mushrooms(my preference) and simmered the chicken breasts as the recipe calls for. Loved the idea of using the broth for the rice so since I had more chicken breasts then called for I added extra water and wine to cover all, with just slightly more seasonings. When I was putting the casserole together I did find it a little thick so added a bit more broth to the mixture before putting in the oven for 30min just long enough to allow the flavors to blend as everything was still warm when it went in. Next time I will forgo the packaged rice mix and cook up my own long grain and wild rice as my family really enjoys the wild rice and would have liked more of it in the casserole.
     
  3. I have been making this casserole for years. It is one of my most requested recipes - everyone loves it! I do just a couple of things differntly.......I use fresh sliced mushrooms that I sautee before adding to the casserole. (I also reserve some for decorating the top of the casserole) Also, I use cooking sherry instead of white wine. It gives the casserole a fantastic flavor! One other thing I do differently is I cook a whole chicken. This is a great recipe to double and freeze. It freezes beautifully. Make it....you will love it! :)
     
  4. Loved this recipe. I used fresh sliced white mushrooms instead of canned and I added some seasoning just because I don't like bland food. I also used low fat sour cream. Italian seasoning works well in my opinion. Don't overcook the chicken if you plan to have leftovers to reheat. I made that mistake the first time. Yummy comfort food. Very high in calories but we only eat in the weekend and then only have a very light lunch.
     
  5. This is a great recipe!!! My family loves it, even my anti-mushroom husband. Instead of using can mushrooms I sauteed fresh ones and the result was incredible...I also 1/2 the recipe but made the full amount of chicken and put it with the extra broth in the freezer for a quicker second time around pan.
     
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Tweaks

  1. This is a great recipe!!! My family loves it, even my anti-mushroom husband. Instead of using can mushrooms I sauteed fresh ones and the result was incredible...I also 1/2 the recipe but made the full amount of chicken and put it with the extra broth in the freezer for a quicker second time around pan.
     

RECIPE SUBMITTED BY

2007 I thought that I would edit my home page...its been over two years, so I its time to update! I have lived in beautiful New Mexico for the last few years (Albuquerque), after 20 years of living on the West Coast (San Francisco and Seattle). I love many things about New Mexico - the perfect weather, in particular; the sunsets; the open land; and the great Southwest food - but also sometimes miss the energy of bigger cities. I am a mental health therapist, who loves my work! I love to cook (a passion that I discovered after getting married). Rather than cooking a few favorites on a regular basis, I prefer to collect recipes (primarily from the Internet), and try new things often (in fact, my husband jokes that he will try a new dish that he loves and then never see it again :-)). I also love to read, write, travel, work on personal growth, and study/learn. I am a total water baby, who lives in the desert, so I love traveling to tropical locations, where I especially love to snorkle and boggie board! I am very happily married to my best friend, soulmate, partner, and greatest cheerleader and supporter, and we have three grown children, and four grandchildren (so far :-))I am a total foodie (I "live to eat" instead of "eat to live.") :-) I love everything about food...cooking; the delicious scents of a yummy dish, as it cooks; the beautiful presentation of wonderful food; dining out; dining in; the taste of great food; sitting around the table, with friends and family, eating, talking and laughing; nurturing those I love by cooking for them...all of the senusal pleasures that food brings! My favorite Internet site for yummy recipes is this one - and I almost always choose recipes with five-star ratings, so please keep on reviewing! :-)
 
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