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Chicken and Wild Rice Casserole
November 08, 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.

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