Chicken and Wild Rice with Pecans

Jenny Powers


I found this recipe in a Southern Living cookbook. The rice that is used in this recipe really gives it a unique flavor. This is just a great combination of flavors and will be a new company's coming entree for me. I hope that you enjoy this wonderful dish.

★★★★★ 2 votes
6 servings
25 Min


1 c
cup of uncooked rice select royal blend texmati rice (white, red, white and wild rice blend)
2 Tbsp
unsalted butter
16 oz
package of sliced mushrooms, cleaned
1/2 c
dry white wine
4 c
diced cooked chicken breast ( i used rotisserie)
1 c
sour cream
1 tsp
4 oz
white cheddar cheese, shredded
1/2 tsp
freshly ground pepper
1/2 c
coarsely chopped pecans
chopped fresh chives for garnish


1Cook the wild rice blend according to directions. It takes about 45 mins, but is so worth it.
2Remove the root and outer layers from the leek. Leave about 3 inches of the green part. Wash throughly. Slice the length in half, next cut the halves in half so you have 4 pieces. Chop them up fine, rinse well and drain on paper towels.
3Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium low heat. Add chopped leek and cook until lightly browned ( what a fragrant aroma), Add the mushrooms and cook until tender, about 15 minutes. Add the wine and continue to cook for about 10 minutes.
4Combine cooked rice with the leek and mushroom mixture. Add chicken, sour cream, salt and pepper. Transfer to a greased 11x7 casserole dish. Top with the cheese, cook for 15 mins.

Remove the casserole and top with the pecans and cook for 10 to 15 more minutes.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American