Chicken and Wild Rice Casserole

You'll find the same full flavor in our Chicken and Wild Rice Casserole but this version of the chicken comfort dish comes with less-heavy ingredients.

Yield: Serves 6
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 475
  • Fat: 16.9g
  • Saturated fat: 6.6g
  • Sodium: 535mg


  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups unsalted chicken stock
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces 1/3-less-fat cream cheese
  • 2 slices bacon, chopped
  • 1 (8-ounce) container sliced button mushrooms
  • 2 teaspoons canola oil
  • 1 cup chopped leek
  • 1/2 cup chopped celery
  • 1/2 cup chopped ­carrot
  • 1/4 cup dry sherry
  • 4 cups chopped cooked chicken breast
  • 3 cups cooked brown and wild rice blend
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cups fresh breadcrumbs
  • 2 tablespoons melted butter


  1. 1. Preheat oven to 350°.
  2. 2. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add stock, stirring constantly; bring to a boil. Remove from heat; stir in 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, and cream cheese.
  3. 3. Cook bacon in a skillet over medium heat. Remove bacon. Add mushrooms to drippings in pan; cook 5 minutes. Add 2 teaspoons canola oil to pan; swirl to coat. Add chopped leek, celery, and ­carrot; cook 5 minutes, stirring occasionally. Stir in sherry; bring to a boil. Cook 3 minutes or until liquid evaporates. Add leek mixture, chicken, brown and wild rice blend, parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to sauce; toss to combine. Scrape mixture into an 11 x 7-inch baking dish. Toss breadcrumbs with melted butter; sprinkle over casserole. Bake at 350° for 25 minutes.
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