23Sep2011Chicken & Wild Rice Casserole1.3K1 Pin It Wow it’s been a crazy week around here! I’ve had time to cook, I just haven’t had time to post lol. I hope you all will forgive me! I have some really yummy recipes to share in the coming days so be ready. š This casserole was perfect. It had great flavor, was easy to put together, and was filling. It would be perfect for a chilly autumn day. I will definitely be doubling the next time I make this and putting one in the freezer. Chicken & Wild Rice CasseroleGooseberry Patch Meals in Minutes 10th Anniversary Cookbook 8 oz sliced mushrooms 2 tablespoons butter 2 cups cooked shredded chicken 6 oz pkg wild rice with seasonings 1/2 cup sour cream 10 3/4oz can cream of mushroom soup Cook wild rice according to package directions. Meanwhile, melt butter over medium heat in a medium saucepan. Add mushrooms and saute until tender. To the mushrooms, add chicken, sour cream, and cream of mushroom soup; remove from heat. Add cooked wild rice and mix well. Pour into a 2 quart baking dish. Bake at 350 for 30 minutes. Linking up to: Foodie Friday, Food on Friday, Fusion Fridays, Friday Favorites, Tidy Mom, Not Your Ordinary Recipes, and Feasting In Fellowship Friday. 1.3K1
Kelly saysSeptember 24, 2011 at 10:46 amThanks so much Kim for stopping by and for your kind words. Have a great weekend!Reply
Cristy Loyd Dodson saysMay 28, 2013 at 8:21 pmThis is soooo YUMMY! I've made it 3 times in one month, save the leftovers and eat every bit until it's gone!!! Thanks so much for the recipeReply
Sheri Hoffman saysMay 4, 2019 at 12:59 amMy family loves this recipe so much! We have it once a week with salad and rolls. We use several of your recipes. Thanks!Reply
Kelly Miller saysMay 5, 2019 at 4:39 pmThanks for such a sweet comment, Sheri! I’m so glad your family likes this one, we do too!Reply