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Contest-Winning Chicken Wild Rice Casserole

 Contest-Winning Chicken Wild Rice Casserole
Meet the Cook: 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. My husband and I are the parents of four children - a 6-year-old girl, a 4-year-old boy and 1-year-old twin sons. -Elizabeth Tokariuk, Lethbridge, Alberta
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • 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.

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Contest-Winning Chicken Wild Rice Casserole (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.