Chicken-and-Wild-Rice casserole is a classic comfort food recipe perfect for using up leftover cooked chicken. Try roasting a whole chicken on Sunday night, then make this casserole later in the week for a quick and easy dinner.
recipe is delicious .
omit the milk .. not needed too soupy .. two onions were not too much . just right
i used a two very sturdy pre cooked bags of 100% whole grain brown rice with ancient grains ( no need to cook just mix in ) you dont want mushy rice . great company dish or meal to take somewhere .
I put crumbs and almonds and cheese last 10 minutes .
.let sit 10 min before serving
Made a few changes: used only one half cup skim milk and sauteed fresh mushrooms, celery and scallions in butter. Turned out very good. Also added seaweed when cooking the rice. soy sauce to season. i will be making this again.
Mine was a little soupy and onion-y; but I will definitely make it again but half the butter and try using 1 can of cream of mushroom soup instead of the chicken broth.
Like mom use to make. ;0)
This is the best chicken and rice casserole I have ever had. I made it for a large group, and everyone really enjoyed it. I did follow the advice of another reader and reduced the butter to half a stick. I also prepared it the night before which worked out well. I will definitely make this again, and it will be one of my "go-to" recipes for company. (I omitted the mushrooms and water chestnuts.)
Wonderful flavor!!!
