Chicken and Wild Rice Casserole

Delight family and friends with this heart-warming casserole, bursting with warm Southern flavor. 

Chicken and Wild Rice Casserole
Serves 10
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  1. 1⁄4 cup butter
  2. 2 (8-ounce) containers sliced baby portobello mushrooms
  3. 4 cups chopped yellow onion
  4. 2 cups chopped celery
  5. 1 tablespoon minced garlic
  6. 6 cups cooked brown and wild rice*
  7. 4 cups chopped cooked chicken
  8. 1 (16-ounce) container sour cream
  9. 1 (10.75-ounce) can cream of chicken soup
  10. 2 tablespoons chopped fresh thyme
  11. 1 tablespoon chopped fresh rosemary
  12. 2 tablespoons dry sherry
  13. 2 teaspoons garlic powder
  14. 2 teaspoons salt
  15. 1⁄2 teaspoon ground black pepper
  1. Preheat oven to 350 degrees. Spray a 13x9- inch baking dish with nonstick cooking spray.
  2. In a large Dutch oven, heat butter over medium heat until butter is melted. Add mushrooms, onion, celery, and garlic; cook for 20 minutes, stirring occasionally.
  3. In a large bowl, combine rice, chicken, vegetable mixture, sour cream, soup, thyme, rosemary, sherry, garlic powder, salt, and pepper, stirring to combine well. Spoon rice mixture into prepared pan.
  4. Bake for 40 to 45 minutes, until hot and bubbly. As an optional topping, combine 1 cup panko, 2 tablespoons olive oil, and 1 tablespoon parsley flakes. Sprinkle on top during last 10 minutes of cooking time.
  1. *For testing purposes, we used Rice Select Royal Blend Whole Grain Texmati Brown and Wild Rice.
  2. MAKE-AHEAD: Lightly grease a 3-quart freezer-safe baking dish with non- stick cooking spray. Follow steps 2 and 3. Cover dish with heavy-duty aluminum foil, and freeze.
  3. Reheating Instructions: Preheat oven to 300°. Bake, still covered in foil, for 2 hours. Increase oven temperature to 350°, remove foil, and bake for 45 to 55 minutes or until hot and bubbly.
Adapted from Southern Lady, September 2014
Adapted from Southern Lady, September 2014
Southern Lady Magazine