Thursday, January 26, 2012

Chicken Wild Rice Hotdish

This creamy casserole makes a great weeknight dinner. 

Mushrooms.  Wild Rice. Chicken. Homemade creamed soup.  Yep. It’s comfort food at it’s finest. 

Chicken Wild Rice Hotdish – Adapted from Semi-Homemade Mom


  • 2 C diced chicken, pre-cooked
  • 1 recipe, cream of chicken soup
  • 2 C cooked, wild rice
  • 8 oz. mushrooms
  • 1/4 C sour cream
  • 1/2 C (generous) homemade stuffing, or bread crumbs*


Begin by sauteing the mushrooms in a large saucepan.  Then, follow the directions for making the cream of chicken soup using this same saucepan. 

When the cream soup is made, add in the 2 C cooked wild rice.  Season with salt & pepper, as decided. 

Stir in the pre-cooked, diced chicken & sour cream. 

Pour the creamy wild rice mixture into an 8x8 or 9x9 glass baking dish. 

Sprinkle the stuffing or bread crumbs over the top. 

Bake at 350 degrees for 35ish minutes, until the dish is bubbly.  Season with paprika, if desired. 

Serve alongside of some green veggies.

Enjoy the delicious creamy goodness. 

*Note – if using bread crumbs, melt 2 T butter in a saucepan, and then add the bread crumbs cooking until lightly browned. 


  1. Do you have any tips when cooking wild rice? I tried it for the first time last week and it was a complete flop. I bought a bag from Costco and tried following the directions but after the 45 minutes of simmering it was burnt and definitely not cooked and soft. How do you cook your wild rice?

  2. This reminds me of stroganoff, but with rice instead of pasta, which works much better for me!

  3. I made this with a couple changes, but it was really good! Thanks!

  4. what a great comfort food recipe for these cold nights!


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