Real Recipes From Real Home Cooks ®

creamy chicken, mushroom and wild rice casserole

a recipe by
Kathy Klein
The Villages, FL

This recipe is from 2013 Woman's Day issue from the I tweaked a little and it's delicious.

serves 6
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For creamy chicken, mushroom and wild rice casserole

  • 4 Tbsp
    oil, plus more for the dish
  • 1 1/2 c
    wild rice blend
  • 1 sm
    onion, chopped
  • 1 lb
    white mushrooms, sliced
  • 2 lg
    garlic cloves, chopped
  • 1 pkg
    baby spinach, 9-10 oz.
  • 3 Tbsp
    all purpose flour
  • 3 c
    milk, 2%
  • 8 oz
    shredded swiss cheese
  • 1/4 tsp
    red pepper
  • 3 c
    rotisserie chicken, deboned
  • 2 Tbsp
    fresh thyme

How To Make creamy chicken, mushroom and wild rice casserole

  • 1
    Heat oven to 375 degrees. Oil a 9 x 13 casserole dish.
  • 2
    Cook the rice according to package directions.
  • 3
    Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook under tender 6-8 minutes.
  • 4
    Add the mushrooms and cook until tender 6 to 8 minutes. Stir in garlic and thyme and cook for 1 minute. Transfer to a large bowl and toss with the spinach.
  • 5
    Wipe out skillet and heat remaining 2 tablespoons oil over medium heat. Sprinkle flour over the oil and cook, stirring for 1 minute.
  • 6
    Gradually whisk in the milk. Simmer whisking often until thickened about 5 to 6 minutes.
  • 7
    Remove from heat and add cheese, red pepper, salt and pepper; stir until the cheese melts and sauce is smooth.
  • 8
    Shred chicken, discarding skin and bones. Add the chicken and rice to the cheese mixture and toss to coat.
  • 9
    Fold in the spinach mushroom mixture.
  • 10
    Transfer to the prepared casserole dish. Cover with foil and bake until bubbling around the edges 45 to 50 minutes. Let stand for 5 minutes before serving.

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