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Contest-Winning Chicken Wild Rice Casserole Recipe

Contest-Winning Chicken Wild Rice Casserole Recipe

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. YIELD:6-8 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Contest-Winning Chicken Wild Rice Casserole

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dvierzen User ID: 7402990 258323
Reviewed Dec. 18, 2016

"Wow! This was fantastic! I didn't have pimientos, so I used a red bell pepper like other reviewers . I did use fresh mushrooms because that's what I had. This will be added to our meal rotation!"

Mishael User ID: 5470061 249854
Reviewed Jun. 28, 2016

"This was soooo yummy! Best wild rice casserole I've ever had without a doubt!

I did make some changes:
Yellow bell pepper instead of pimientos
Fresh mushrooms instead of the jar
Heavy cream instead of half and half
And sauted all the vegetables together with the butter and about 1/3-1/4 cup of dry white wine.
Amazingly delicious!
Next time I think I will add some diced squash for a veggie addition."

PrplMonky5 User ID: 6612040 237752
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."

contrarywife User ID: 2675625 86679
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."

Teiger219 User ID: 7765416 86678
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."

ButterLovingGirl User ID: 2638029 86676
Reviewed May. 3, 2012


Planetcaravan19f User ID: 4738307 29425
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!!"

joveke User ID: 987684 68854
Reviewed Jun. 12, 2010

"Wow!! I have a family of five and this meal was a hit with everyone. Will be making this dish often for my family."

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Wine Pairings

Full-Bodied White Wine

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