Contest-Winning Chicken Wild Rice Casserole Recipe

5 13 16
Contest-Winning Chicken Wild Rice Casserole Recipe
Contest-Winning Chicken Wild Rice Casserole Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Chicken Wild Rice Casserole Recipe

Read Reviews
5 13 16
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

Directions

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.
Originally published as Chicken Wild Rice Casserole in Country Woman May/June 1999, p33

Nutritional Facts

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

  • 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.
Originally published as Chicken Wild Rice Casserole in Country Woman May/June 1999, p33

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Reviews forContest-Winning Chicken Wild Rice Casserole

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MY REVIEW
Bcooks User ID: 5204614 273240
Reviewed Sep. 19, 2017

"We liked this recipe. Next time I won't use salt in cooking the rice and then the salt that the recipe called for. Will omit the salt when cooking my rice. I only put mushrooms in half of the casserole so my kids would eat it :)"

MY REVIEW
greatwithoutgluten User ID: 6330173 272428
Reviewed Aug. 30, 2017

"Really tasty! I used some left over sauteed mushrooms I had. Also I roasted some red peppers instead of using pimentos. Loved the creamy flavor. It was really hearty!"

MY REVIEW
lvalcani User ID: 4394375 263625
Reviewed Mar. 19, 2017

"Very good recipe!"

MY REVIEW
Stacy User ID: 9078520 261261
Reviewed Feb. 13, 2017

"The four of us thought it was a good dish and we agreed that we would eat it again. I used a mixture of fresh mushrooms instead of canned and a fresh red bell pepper instead of pimentos. The pepper overpowered the other flavors - which was fine - but next time I'll try it without so the mushroom flavor can come through. Everyone had second helpings so I considered it a successful recipe for our family dinner."

MY REVIEW
B.J. User ID: 9077972 261231
Reviewed Feb. 13, 2017

"Really fabulous base recipe. I live in Minnesota and have been eating wild rice my whole life. This is definitely one of the best recipes I've ever found. I made a number of changes mostly due to what was on hand. Here's what I did and had stunning results:

I started by sauteing onion, garlic and chicken with some oil. Then put that aside.
I added butter to the pan, then flour and made a roux. Added milk, not cream.
Once that was the right thickness I added the chicken/onion mix back in. Added a jar of diced roasted red peppers and wild rice that had been cooked in broth. Mixed it all together and baked as noted. Really wonderful recipe."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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