Wild Rice Casserole II

Wild Rice Casserole II


"Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!"

Ingredients 1 h 30 m {{adjustedServings}} servings 137 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
  2. In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
  3. Cover, and bake in the preheated oven 30 minutes.
  4. While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
Tips & Tricks
Broccoli and Cauliflower Casserole

A creamy, cheesy rice and veggie dish topped with crushed buttery crackers.

Persian Rice

See how to make an actual foolproof method for cooking perfect rice.

Rate recipe

Your rating


Reviews 31

  1. 36 Ratings


I cut this in half for two of us, and used half wild rice and half brown rice, subbed in slivered almonds for the water chestnuts (don't like w.c.'s), and left out the mushrooms (didn't have any) and salt (salt in butter and in low-sodium broth). This was delicious, though a little over the top on the butter; would cut that in 1/2 next time. I cooked the rices in the broth on the stovetop for 45 minutes, then transferred it to a small covered baking dish, with the rest of the ingredients I used, and baked for another 30 minutes. Probably could have used another 15 minutes on the wild rice. We enjoyed it though; it was a very nice accompaniment to the Grilled Pork Chops with Balsamic Carmelized Onions, and Pan Fried Asparagus we had tonight. Thank you, Corwynn!

Debbie M

I had to cook this dish a lot longer than anticipated. I doubled the bake time ad still added a few more minutes. It was a good side dish, but nothing special- except to us wild rice lovers.

Bridgette B

My family loved this recipe. However, you need to reduce the chicken broth to 2 cups NOT 2 cans.