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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 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.

Reviews for Contest-Winning Chicken Wild Rice Casserole

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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."

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."

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."

Reviewed May. 3, 2012


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!!"

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.