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Chicken & Wild Rice Casserole

September 22, 2010

Do you ever crave the recipes from your childhood? There has to be at least one dish you wish you could make as well as your mom did (and at least a bit more healthy). My mother made a great chicken and rice casserole, but I can still see the Cream of Mushroom soup plopping out of the can in the form of a gelatinous white cylinder. Although, it was yummy, I try as much as possible to avoid cooking with anything that comes out of a can. This is my version of Chicken and Wild Rice Casserole that's just as delicious as the one I ate as a kid, only more nutritious and a lot more fresh!

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Chicken & Wild Rice Casserole  (Serves 4)

  • Prep Time:10 minutes,
  • Cook Time: 20 minutes,
  • Total Time: 30 minutes,

Ingredients

  • 1 tablespoon plus 1 tsp olive oil
  • 1 small onion, diced
  • 1 cup mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 pound chicken breasts (about 2), boneless, skinless, cut into 1/2 inch pieces
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese (plus additional for sprinkling on top)
  • 3 cups cooked wild rice (i cooked 1 cup uncooked wild rice in 4 cups water for 50 minutes)

Preparation

  1. 1. Preheat oven to 350 F.
  2. 2. Place 1 tbsp of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.
  3. 3. Add the mushrooms, season with 1/2 tsp of salt and cook another 4 minutes or until the mushrooms are tender and the onions are translucent.
  4. 4. Remove the mushroom mixture and place in a bowl.
  5. 5. Heat 1 tsp of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 tsp of salt for 3 minutes or until cooked through.
  6. 6. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
  7. 7. Bake for 20 minutes.
  8. 8. Serve.
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Comments






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  1. Shelley

    May 8, 2013 at 10:34 pm

    Reply

    Made it tonight – delicious and so easy (I remembered to make the rice ahead of time). DH went back for thirds! I made exactly as the recipe stated except I added more cheese and used Greek yogurt instead of sour cream. It was a new brand of yogurt I hadn’t had before and it wasn’t nearly as creamy as my usual Stonyfield. However, I’ll still probably stick with sour cream next time.

  2. Jen

    May 7, 2013 at 1:51 pm

    Reply

    this was AWESOME!

  3. Rachel

    April 30, 2013 at 4:40 pm

    Reply

    Made this tonight but made a bigger batch and added some green beans for veggies. I am excited to see if my 13-month-old will eat it– I suspect she will, since it has several of her favorite things! I also added more cheese since in our house it is hard to have too much cheese. Smells delicious in the oven right now!!

  4. becchamber

    January 7, 2013 at 3:48 pm

    Reply

    Our family loves this recipe so much, that I’d like to be able to freeze it to save time when in a bind. I’m just curious if I should cook the casserole and then freeze it or simply prepare it, freeze, and then cook?

    • heatherc

      March 8, 2013 at 10:32 am

      Reply

      Hi There! I do a ton of freezer cooking and this recipe is definitely freezer-friendly. Just go through the steps until to get to the point of baking (step 6 ) then cover and freeze (and label. I write the baking instructions on it too.) When you’re ready to serve, thaw completely, uncover and bake as directed. I use 8 x 8 foil pans, and just throw them away when I’m done, so clean up is a breeze!

  5. rebecca

    November 21, 2012 at 9:33 pm

    Reply

    Delicious dish that the whole family enjoyed. The only thing I did a little differently was to add in some chopped broccoli and a little low sodium broth.

  6. Kate

    October 22, 2012 at 10:40 pm

    Reply

    This was most excellent! I made a double batch, for the freezer, and I’m glad I did!

  7. Erica

    October 15, 2012 at 8:29 pm

    Reply

    Do you have the nutritional information for this recipe? I made it tonight and it was fantastic!

    • catherine

      October 16, 2012 at 1:07 pm

      Reply

      I currently do not calculate nutritional content, but there are some great free resources out there like Spark People and My Fitness Pal!

  8. shelby

    October 8, 2012 at 9:15 pm

    Reply

    Is that 8 oz (1 cup) of cheddar cheese shredded? or 1 cup shredded cheddar cheese?

    • catherine

      October 9, 2012 at 11:46 am

      Reply

      1 cup of shredded cheddar cheese! Thanks, I’ve updated the recipe!

  9. Wendy

    September 13, 2012 at 6:14 pm

    Reply

    Looks yummy! Will be trying this week or next! What about pasta rather than rice?

  10. Amy

    September 4, 2012 at 9:24 pm

    Reply

    I made this tonight. It was fantastic! I substituted half of the wild rice with brown rice. Instead of using garlic powder I just used garlic. Thanks for the great recipe!

  11. Karen

    July 5, 2012 at 11:09 pm

    Reply

    I have been searching for a recipe without canned soup, thanks! I se the brown rice setting on my rice cooker for wild rice and it turns out great.

  12. joyful8581

    February 9, 2012 at 8:30 pm

    Reply

    Absolutely delicious and I wouldn’t change a thing! Thanks so much!

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  15. Sabrina

    August 3, 2011 at 6:40 pm

    Reply

    This sounds delish! do you have any good suggestions to sub the chicken for tofu? as we are veggies :P

  16. Gsu1999

    July 10, 2011 at 9:30 am

    Reply

    Could I substitute the chicken for other veggies or something to make a vegetarian dish?

    Thanks!

    • Meghna

      July 12, 2011 at 6:01 pm

      Reply

      I use Seitan to make this a vegetarian dish. I also add spinach to the onion saute part to make this more of a one pot meal for my family. It is delicious and a favorite lunch option in our house.

  17. Kieth Haynes

    June 27, 2011 at 12:45 am

    Reply

    Hi friend. I ‘m still quite new at blog and the entire aspects about this industry. There are various terms I still don’t understand. I’m not even sure I can write half decent to yours. I am gonna read the whole blog maybe I will be able to feel your blogging style a little.

  18. Megan

    June 16, 2011 at 6:34 pm

    Reply

    This was sooo good! Definitely will be making this again, and my 13 month old couldnt get enough of it..after every bite i think we heard, “mmmmmmmm!!” :D

  19. pnbplus1

    March 7, 2011 at 12:49 pm

    Reply

    This was fantastic! My 16 month old gobbled it up as did my husband and I (I left out the mushrooms). I froze a portion for later in the week to see if freezing for later was an option. I heated it up by placing it in a ceramic bowl covered with foil and placed this in a steamer. It heated up the casserole without drying it out. Perfect! Definitely a keeper.

  20. Karen

    January 20, 2011 at 11:53 am

    Reply

    My husband HATES cheese. Could you suggest an alternative herb I could use to add flavor in place of it?

  21. Mirella

    January 4, 2011 at 9:54 pm

    Reply

    My family LOVED this! Ate it right up – yum :)

  22. Kimberly

    December 17, 2010 at 9:43 am

    Reply

    I’ve made this twice in the last month. It’s AMAZING! So simple to make too, I love these kinds of dishes. And I love that all the ingredients are things you usually have on hand anyway. I made mine with brown rice though cause I’m not a fan of wild.

    • Kimberly

      December 17, 2010 at 9:44 am

      Reply

      The only complaint I get is that there is never enough for leftovers :) I’m going to double the recipe next time.

  23. Becky

    December 13, 2010 at 3:30 pm

    Reply

    I just made this and it is yummy. I ground my chicken up in the food processor so we would not have chucks of chicken in it. My Son does not like meat right now. I would next time cook the rice in chicken broth and water mixture to add a little more flavor and add in some pepper to the chicken so it has a little more punch. But overall I think this is going to be a holiday meal addition as well as a monthly menu addition.

  24. Leah

    November 28, 2010 at 6:59 pm

    Reply

    Is the chicken raw when you put it in? Will it cook in 20 minutes?

    • catherine

      November 29, 2010 at 3:53 pm

      Reply

      If you take a look at step 5, you have to saute the chicken until cooked through. The chicken should be cut into bite size pieces. When you combine all the ingredients the chicken will still be moist. Remember, you are just heating the casserole through to get the cheese melted and all the flavors combined :)

  25. Aisa

    October 30, 2010 at 10:27 pm

    Reply

    I LOVE this recipe…Made it a few times and loved it every time!!! This last time I didnt have mushrooms and it was just as good:)

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