109 Ratings
  • 5 star values: 64
  • 4 star values: 31
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2

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.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

  • In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

385 calories; 10.3 g total fat; 88 mg cholesterol; 1326 mg sodium. 33.7 g carbohydrates; 33.8 g protein; Full Nutrition


Reviews (87)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/03/2006
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 usually cook my wild rice in chicken broth instead of water and it makes the flavor go up 10 notches! I've even used fat-free sour cream and 98% fat-free cream of mushroom soup and cannot tell a difference! Read More
(87)

Most helpful critical review

Rating: 1 stars
10/11/2017
109 Ratings
  • 5 star values: 64
  • 4 star values: 31
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
10/03/2006
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 usually cook my wild rice in chicken broth instead of water and it makes the flavor go up 10 notches! I've even used fat-free sour cream and 98% fat-free cream of mushroom soup and cannot tell a difference! Read More
(87)
Rating: 5 stars
02/15/2004
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 mushrooms. I can freeze 2 STUFFED 8 x 8 aluminum pans or 1 STUFFED 9 x 13 pan. IT feezes SO well and I have NEVER made this for anyone and not been asked for the recipe. It is an absolute staple in our household. Read More
(65)
Rating: 3 stars
05/19/2003
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 to make it ahead of time (last night)and toss it in the oven an hour before I needed it (today.) Read More
(43)
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Rating: 2 stars
09/23/2007
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 rice made with the curry/celery/chicken stock. Sour cream on the side a soup of your choice as a starter. It certainly needs more stock/liquid--the texture of the dish straight out of the oven was poor (dry and crusted on top). I also used less of the seasoning package and it still was quite salty. The taste was good to quite good but the presentation was poor. You couldn't quite tell what the dish was and the yellow cast from the curry gave it a kind of unhealthy yellow/grey cast. I did all the preparation the day before and the baking the next day as I ran out of time. Certainly most suitable for your family at home but I wouldn't take it to a party. Update: Sept 12 07: great news! I tried it as a 'skillet' dinner-- saute sliced onions on medium in a skillet and start rice in a saucepan. Add small cubed chicken pieces to skillet and cover with lid to keep the juices in. Add curry powder and celery (if using) white wine (if using) and stir often. When the rice is almost done add the mushrooms can of condensed soup and sour cream to skillet. Turn the rice into the skillet and gently stir to combine. Simmer about 10 minutes or until desired consistancy. Looks awesome tastes awesome and took only 45 minutes from start to finish. 10 out of 10!! Read More
(37)
Rating: 5 stars
12/23/2010
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 casserole with tin foil for the first 40 minutes of baking and then remove the foil and bake uncovered for the remaining 20 minutes. I find that if I bake it uncovered for the whole hour the top gets too crunchy and too brown. Read More
(20)
Rating: 4 stars
05/19/2003
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 a bite then too and I have to admit it didn't taste as good to me either. So freshly prepared it's great but as leftovers it's a bit less than great. This is relevant because it makes a huge amount! Probably 6 - 8 servings. Small point: to make 12 oz of rice according to my package directions you need 4 cups of liquid (way more than the 2 allowed for in the recipe). Read More
(16)
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Rating: 5 stars
02/17/2003
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 mushrooms and add salt when cooking the rice. Read More
(15)
Rating: 5 stars
11/12/2010
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 Gewurztraminer (white wine) along with the other spices and veggies- ended up with over 4 cups of stock after I strained and removed solids. More than enough for this recipe but you could probably add another cup or two because the stock is hella good. I cooked the rice following the directions from the box but instead of using water used the stock. Rice was killer by itself! Sauteed mushrooms in butter then added them to the rice chicken sour cream and soup (I suppose you could add the celery and onions left from the stock but they're mushy...I didn't). Then cooked on 325 for 1 hour covered in foil. My wife and I gobbled this stuff up like it was going out of style! Definitely recommend. Read More
(15)
Rating: 5 stars
06/24/2005
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. I also added some garlic salt to the water that my rice was in. Before putting the mixture into the baking dish I added some fresh ground black pepper. Delicious and flavorful! Read More
(9)