Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole


"A creamy chicken, wild rice, and mushroom casserole. 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. That's all you need."


2 h 30 m servings 385 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1326 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
  2. Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour.


  • Note
  • If the mixture is refrigerated before baking, let stand at room temperature for 30 minutes, then bake.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 88 Ratings


We love this recipe and we make it at least once or twice a month! We leave out the white wine, curry powder, and celery for the simple reason that we never have any of those ingredients on hand...

I have been making this recipe for years and even sell it to people as a frozen casserole. I use twice as much chicken though and use 1 pound of fresh, sliced and sauted in 3 T of butter mushro...

I thought this was pretty good...I used boneless breasts, and cannot figure out how you could cook this using only 2 c. of liquid as it calls for (hence, I increased both.)This did work out well...

Sorry, but I agree with DREAMERSG04 and Kathleen. This dish would make so much more sense separated on the plate as a poached chicken breast, some sauteed mushrooms, some fresh celery, and some...

This recipe is very labor intensive, but definitely worth all the hard work! It is by far the yummiest chicken and rice casserole I've ever eaten. The only thing I would suggest is to cover the ...

Somewhat mixed reviews on this one. I ate the casserole immediately after it was finished and I loved it!! (5 stars). My husband ate it five hours later and thought it was OK (3.5 stars). I took...

Very tasty dish. Braising the chicken in wine and celery gave it an excellent flavor and kept it moist. Cover the casserole while baking to prevent it drying out. Next time I will use fresh mus...

I tried cooking this following the recipe as close as possible, and thought it turned out great! This is what I did- I put 3 lbs. of chicken in the pan, added 1 cup water and 1 cup Gewurztramin...

I made some changes: I browned some cubed chicken breast with onion and fresh garlic. Then I added the curry,some lemon juice, and about half a can of cream of chicken soup to the soup mixture....