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chicken and wild rice casserole

(1 rating)
cpclaney avatar
Recipe by
Patricia Claney
@cpclaney
Annapolis, MO

Husband LOVES this...freezes well and is also great for potluck dinners!

(1 rating)
yield 6 -8
prep time 20 Min
cook time 1 Hr 45 Min

Ingredients For chicken and wild rice casserole

  • 1
    whole chicken (around 4 lb.)
  • 1 box
    uncle ben's long grain & wild rice quick cook recipe
  • 1 can
    cream of mushroom soup (can use low fat)
  • 1 c
    sour cream (can use low-fat or fat-free)
  • 1 can
    mushroom stems and pieces (large can)
  • 2 tsp
    salt, divided
  • 1 tsp
    black pepper, divided
  • 1 tsp
    curry powder
  • 1 md
    onion, peeled and quartered
  • 1
    celery stalk, cut into large pieces

How To Make chicken and wild rice casserole

  • 1
    Place chicken, onion, celery, 1 tsp. salt, 1/2 tsp. pepper, and curry powder in large pot. Cover with water. Bring to a boil; reduce to a simmer. Cook until chicken is cooked through; about 45 minutes to an hour. (I like to do this step in the crock pot on low in the morning before I go to work; then the chicken is done when I get home.).
  • 2
    Remove chicken from chicken stock; reserve enough chicken stock to replace water needed to make wild rice. Remove chicken from the bone and tear into bite-sized pieces; discard bones, gristle and skin.
  • 3
    Prepare wild rice according to package directions, replacing water with broth from chicken preparation. Preheat oven to 350 degrees.
  • 4
    When rice has cooked, add cream of mushroom soup and sour cream; mix well. Add mushrooms, 1 tsp. salt, and 1/2 tsp. pepper; mix well. Add chicken; mix well.
  • 5
    Place in casserole dish; place in preheated oven. Bake for 30-35 minutes, until casserole has heated through and top is golden brown.
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