Chicken and Wild Rice Casserole with Mushrooms


Mushrooms and hearty grains go together for me like peas and carrots. Except an earthy mushroom pilaf or something similar is way better than peas and carrots, of course.

The other day I got a craving for a homey, creamy casserole. And I really wanted wild rice. I sometimes get weird cravings.

This recipe is similar to ones you may have had from the Campbell’s site, but doesn’t use any processed ingredients. Instead of canned condensed soup, herbed chicken broth is thickened with a little flour, and milk is added in to make it a touch creamier. The mixture is combined with wild rice, brown rice, and chicken for a hearty meal. It tastes great, and you can feel good about eating it, too.

This dinner does take a bit of time to make, particularly since wild rice takes a while to cook. But, it’s definitely easy to pull together, and you can assemble it the night before you bake it. I did just that. If you’ve made soups and stews with rice and pasta before, you know they tend to absorb excess liquid in the fridge. So, the next day before baking, I poured about 1/4 cup of broth over the top of the casserole to combat any dryness. You don’t need to do this if you baking the casserole right after assembling it.


Chicken and Wild Rice Casserole with Mushrooms