Saturday, November 5, 2011

Chicken and Wild Rice Casserole

I love casseroles.  They are just comfort food.  Casseroles are warm and yummy and delicious.  My favorite casserole is this Chicken and Wild Rice. 

It has a warm and creamy inside and a crunchy top.  It is full of yummy goodness.  And, believe it or not, I can make it milk/dairy free for my sweet String Beane.  We all love eating this meal.  All the little beanes eat it up and, like I said, it is my favorite casserole.  That lands it a spot in the family favorite recipe section! 

I originally found this recipe in a copy of Southern Living.  I will list the recipe the original way and put in parenthesis how I made it milk free.

1 (3lbs) whole chicken
1/2 c water
1/2 dry sherry (I have always just used chicken broth because I don't have dry sherry)
1 celery stalk
1/2 onion quartered
3/4 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon pepper
1/8 teaspoon poultry seasoning
1 (6oz) package Uncle Ben's long grain and wild rice mix
1/4 c butter (Flieshmann's unsalted margarine)
1 (8oz) package sliced mushrooms
1/2 c green onions chopped
1/2 c sour cream (Toufutti "sour cream")
half can of cream of mushroom soup (homemade concoction of faux cream of chicken soup)
1/2 sleeve Ritz crackers
1/2 of a 6 oz can of French's Fried onions
2 T butter melted (Flieshmann's unsalted margarine)
1/8 teaspoon paprika
1/8 teaspoon garlic salt

Bring the first nine ingredients to a boil in a large Dutch Oven.  Reduce heat and cover.  Simmer for 1 hour or until chicken is done.  Remove chicken, reserving broth.  Strain broth into a 4 cup measuring cup.  Discard solids.  Cook rice according to package directions, substituting 2 1/8 cup reserved chicken broth for water and omitting butter. 

Bone and chop the chicken (remove skin). 

Melt 1/4 cup of butter in dutch oven and add mushrooms and green onions.  Saute` 10 minutes.  Stir in rice, chicken, sour cream, and soup.  Spoon into casserole dish. 

Stir together crushed crackers and fried onions.  Stir in 2 T melted butter, paprika, and garlic powder. Sprinkle over casserole mixture.  Bake at 350 degrees for 20-30 minutes.  Uncover and bake 5-10 minutes or until bubbly.

 It comes out looking like this.

Spoon it onto the plates and serve it up with some broccoli. 

This is such a good dish for cold nights.  Or any night for that matter. 

I am linking up with Metamorphasis Monday
and these other awesome parties!


  1. I love casseroles! I think they are a mom's best friend! Thanks for sharing at Church Supper! Have a blessed week.

    Everyday Mom's Meals

  2. I love casseroles too and this one sounds wonderful.

  3. This sounds so good. I can't wait to try it. I love chicken and rice so I know I will love this. Thanks for sharing at Hunk of Meat Monday.

  4. Yum! I love casseroles too. I bet my kids would eat it right up!

  5. i wish our dinners looked this good:) thanks for linkin with Tell Me Tuesday!!

  6. I love dishes like this for the cool wether. And, I'm always looking for new chicken recipes.

  7. oh - what a great dish. The flavors in here are wonderful.

  8. wow great flavorful dish,Would luv for my readers to see this awesome idea, will you please join our weekly party at
    Have a great crafting weekend,

  9. Hi! Newly following from Tidy Mom's "I'm Lovin' It Friday". I love chicken and I love rice, so how could this be anything less than scrumptious?! I generally have stock on hand so that would speed it up even more for me!

    Yumm! Thanks for sharing!

  10. This is a great casserole! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and please come back soon!
    Miz Helen

  11. I love old school casseroles like this! Thanks for linking up at A Little Nosh this week!

  12. this is perfect for this season.
    Would luv for my readers to discover your blog, will you please join our weekly party at
    have a great crafting week!

  13. tummy is rumbling just looking at this wonderful dish!

    With all the blog parties out there, and at one of the busiest times of the year, it means an awful lot that you take the time to share your talent on “A Little Birdie Told Me…” Tuesdays at Rook No. 17!


  14. Wow! I've just finished dinner but this is making my mouth water:) This post is so informative and I think my subscribers would really enjoy reading this. I would love for you to come share it at Frugal Days, Sustainable Ways on Frugally Sustainable this Wednesday. And, I really hope that you will put Frugal Days, Sustainable Ways on your list of carnivals to visit and link to each Wednesday!

    Andrea @ Frugally Sustainable
    Here's the link:

  15. Yummy! This looks sooo good and something my little boys would actually eat! Thank you so much for sharing at Taking A Timeout Thursday! Hope to see you again tomorrow :)
    -Trish @ Mom On Timeout

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