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Contest-Winning Chicken Wild Rice Casserole Recipe
Contest-Winning Chicken Wild Rice Casserole Recipe photo by Taste of Home

Contest-Winning Chicken Wild Rice Casserole Recipe

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While this special dish is perfect for a company dinner, it's also just too good not to make often for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 small onion, chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup half-and-half cream
  • 4 cups cubed cooked chicken
  • 4 cups cooked wild rice
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 tablespoon minced fresh parsley
  • 1/3 cup slivered almonds

Nutritional Facts

1 serving (1 each) equals 382 calories, 19 g fat (8 g saturated fat), 98 mg cholesterol, 878 mg sodium, 26 g carbohydrate, 3 g fiber, 27 g protein.

Directions

  1. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
  2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Chicken Wild Rice Casserole in Country Woman May/June 1999, p33

Nutritional Facts

1 serving (1 each) equals 382 calories, 19 g fat (8 g saturated fat), 98 mg cholesterol, 878 mg sodium, 26 g carbohydrate, 3 g fiber, 27 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Contest-Winning Chicken Wild Rice Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 20, 2015

"This was really good. I accidentally overcooked the rice but it still turned out great. I did as others suggested and used green pepper instead of pimientos, and sauteed them with the onion. I omitted the mushrooms because I personally don't like them. I also put dried cranberries on top before I baked it. My husband loved it! One thing I wasn't happy with was the amount of dishes. A pot for making the rice, a pan for cooking chicken, a larger pot to combine everything, then a dish for baking. In the future, I'll make the rice and the chicken well beforehand."

MY REVIEW
Reviewed Nov. 5, 2014

"Delicious casserole. Didn't have any pimiento so I substituted green peppers, used fresh mushrooms, then sauteed the peppers and mushrooms with the onions. Very flavorful."

MY REVIEW
Reviewed Apr. 16, 2014

"Excellent dish - we get asked for the recipe's all the time. We saute some red peppers with onions in place of pimientos."

MY REVIEW
Reviewed May. 3, 2012

"Delicious!"

MY REVIEW
Reviewed Sep. 1, 2010

"This dish tastes Great, its now a family favorite!! I have little experience making sauces or gravy from scratch but it was so easy!!"

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