Chicken and Wild Rice Casserole

A creamy chicken and wild rice casserole with cream of mushroom soup. This elegant, tasty recipe may be made in advance and baked right before company arrives. It's a real family favorite. Serve with French-style green beans or broccoli, fruit salad, and French bread.


Recipes · Meat and Poultry · Chicken · Chicken Breast


Prep Time: 30 mins
Cook Time: 2 hrs 20 mins
Servings: 10
Total Time: 2 hrs 50 mins

Ingredients

Ingredients List

  • 3 pounds bone-in chicken breast halves, with skin

  • 1 onion, sliced

  • 1 cup chopped celery

  • 1 cup water, or more as needed

  • 1 cup dry white wine

  • 1 ½ teaspoons salt

  • 1 teaspoon curry powder

  • 2 (6 ounce) packages long grain and wild rice mix

  • 2 tablespoons butter

  • 1 (16 ounce) can sliced mushrooms, drained

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • 1 cup sour cream


Directions

  1. Place chicken breasts in a large pot. Add onion, celery, water, wine, salt, and curry powder; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Remove from heat and strain, reserving broth. Allow chicken to cool enough to handle. Remove meat from bones and cut into bite-sized pieces; set aside.

  2. Combine reserved broth with water as needed to measure 4 1/4 cups. Pour into a medium saucepan and add butter; stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat.

  3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  4. Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish.

  5. Bake in the preheated oven until hot and bubbly, about 1 hour.

Tips

If the casserole is made ahead of time and refrigerated, let it stand at room temperature for 30 minutes before baking.


Nutrition Facts (per serving)

Nutrition Facts
385 Calories
10g Fat
34g Carbs
34g Protein


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