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Chicken Wild Rice Casserole

User Rating 5 Star Rating (3 Reviews)


This flavorful chicken and rice casserole makes a great weekday meal, and it's easy to fix and bake.


  • 6 chicken breast halves
  • 1 1/2 cups water
  • 1/2 cup dry white wine or sherry
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1 medium onion, quartered and sliced
  • 2 ribs celery, sliced
  • 12 ounces sliced mushrooms
  • 4 tablespoons butter
  • 1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice
  • 1 cup sour cream
  • 1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted
  • 1/2 cup slivered blanched almonds


Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for an hour. Remove from heat and strain into a bowl; reserve the broth and set aside. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces.

Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned.

Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.

Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer. Serves 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent Casserole, Member megspugs

This casserole thrilled my family from teens to grandparents. I added a can of water chestnuts, but followed the recipe otherwise. It takes a little while to make, but I put it together on Friday and heated and served it for Sunday lunch with roasted asparagus, salad and yeast rolls and it was a spectacular hit!

11 out of 11 people found this helpful.

See all 3 reviews

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