Chicken Wild Rice Casserole Recipe

Chicken Wild Rice Casserole Recipe
My mother made this wonderful chicken and wild rice casserole for our December book club meeting last year. It really was one of the tastiest things I have eaten in a long time and the rest of the ladies agreed! It’s definitely a cold, dreary winter’s night kind of casserole to warm you inside and out. Served with a nice green salad this make a perfect meal.

This is a pretty intensive recipe, so I recommend doubling it and freezing one unbaked casserole for later. It’s definitely worth the effort. Each recipe serves 12.


2 3-lb whole chickens
1 cup water
1 cup sherry
2 celery stalks
1 ½ tsp salt
1 onion, quartered
½ tsp curry powder
¼ tsp poultry seasoning
¼ tsp pepper
1 6-oz. packages long grain and wild rice mix
½ cup butter
1 lb. sliced mushrooms
1 bunch green onions, chopped
1 cup sour cream
1 can cream of mushroom soup
1 ½ cups Ritz or Club crackers, crushed
1 can French fried onions
¼ cup butter, melted
Dash each of garlic powder, paprika


In a large Dutch oven bring the first 9 ingredients to a boil. Cover and let simmer about 1 hour. Reserve broth and allow chickens to cool. Debone chickens and cut meat into bite-sized cubes.

Pour chicken broth through strainer. Use the broth to cook the wild rice mix according to package directions.

Preheat oven to 350 degrees F.

In a skillet, melt ½ cup butter and sauté mushrooms and green onions. Combine rice, chicken and vegetables in a large bowl. Add the sour cream and mushroom soup and combine well.

Pour the contents of the bowl into a greased 4-quart casserole. In a small bowl combine cracker crumbs, fried onions, ¼ cup melted butter, garlic and paprika. Spread mixture over the casserole.

Cover and bake at 350 degrees F for 15-20 minutes. Uncover and bake another 5-10 minutes until golden and bubbling.

Remove from oven and let sit 5-10 minutes before serving.

Time Savers:

This is a time-intensive recipe, but I really can’t rave enough about it. It is wonderful!

To save some time, though, use store-bought roasted chickens and premade chicken broth. There are also a few quicker-cooking wild rice mixes available. These time savers can shave over an hour off your cooking and prep time which can be a lifesaver when you have a lot of hungry mouths to feed.

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