Chicken & Wild Rice Casserole By Kelly Miller • September23,2011 • Updated July 8, 2021 • 5 Comments1.3K17 Jump to Recipe Classic Chicken and Wild Rice Casserole made with cooked chicken, mushrooms, cream of mushroom soup, wild rice, and sour cream. Such a perfect dinner recipe for the family! 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. 🙂 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. 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. Chicken and Wild Rice Casserole Chicken and Wild Rice Casserole made with cooked chicken, wild rice, cream of mushroom soup, sour cream, and mushrooms. No ratings yet Print Pin Rate Course: DinnerCuisine: AmericanKeyword: recipe for chicken and wild rice casserole Prep Time: 20 minutesCook Time: 30 minutes Servings: 6 servings Calories: 257kcal Author: Kelly Miller Ingredients▢ 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 3/4 oz can cream of mushroom soup InstructionsCook 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. NutritionCalories: 257kcal | Carbohydrates: 26g | Protein: 19g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 469mg | Potassium: 532mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.3K17
Kelly says September 24, 2011 at 10:46 am Thanks so much Kim for stopping by and for your kind words. Have a great weekend! Reply
Cristy Loyd Dodson says May 28, 2013 at 8:21 pm This 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 recipe Reply
Sheri Hoffman says May 4, 2019 at 12:59 am My 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 says May 5, 2019 at 4:39 pm Thanks for such a sweet comment, Sheri! I’m so glad your family likes this one, we do too! Reply