Chicken and Wild Rice Casserole

Chicken And Wild Rice Casserole Recipe

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Patricia Claney


Husband LOVES this...freezes well and is also great for potluck dinners!

★★★★★ 1 vote
20 Min
1 Hr 45 Min


whole chicken (around 4 lb.)
1 box
uncle ben's long grain & wild rice quick cook recipe
1 can(s)
cream of mushroom soup (can use low fat)
1 c
sour cream (can use low-fat or fat-free)
1 can(s)
mushroom stems and pieces (large can)
2 tsp
salt, divided
1 tsp
black pepper, divided
1 tsp
curry powder
1 medium
onion, peeled and quartered
celery stalk, cut into large pieces

How to Make Chicken and Wild Rice Casserole


  • 1Place chicken, onion, celery, 1 tsp. salt, 1/2 tsp. pepper, and curry powder in large pot. Cover with water. Bring to a boil; reduce to a simmer. Cook until chicken is cooked through; about 45 minutes to an hour. (I like to do this step in the crock pot on low in the morning before I go to work; then the chicken is done when I get home.).
  • 2Remove chicken from chicken stock; reserve enough chicken stock to replace water needed to make wild rice. Remove chicken from the bone and tear into bite-sized pieces; discard bones, gristle and skin.
  • 3Prepare wild rice according to package directions, replacing water with broth from chicken preparation. Preheat oven to 350 degrees.
  • 4When rice has cooked, add cream of mushroom soup and sour cream; mix well. Add mushrooms, 1 tsp. salt, and 1/2 tsp. pepper; mix well. Add chicken; mix well.
  • 5Place in casserole dish; place in preheated oven. Bake for 30-35 minutes, until casserole has heated through and top is golden brown.

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About Chicken and Wild Rice Casserole