![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/wild-rice-chicken-casserole/&media=https://blythesblog.com/wp-content/uploads/2024/05/1D50412B-12E2-4C12-AFFF-BC78B160C8BC_1_102_a.jpg&description=<p style="caret-color: #000000; color: #000000;">I used to make this Wild Rice & Chicken Casserole when we were first married for dinner parties. It was "<em>cheap and cheerful</em>" as we would say. It features cooked chicken, wild rice (personally, I prefer to use a wild rice blend when making this dish, which does make it cheaper!), mushrooms, pimentos, and a creamy sauce. It's then topped with slivered almonds and baked in the oven until bubbly and golden brown on top.</p>
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Wild Rice & Chicken Casserole
May 23, 2024
I used to make this Wild Rice & Chicken Casserole when we were first married for dinner parties. It was "cheap and cheerful" as we would say. It features cooked chicken, wild rice (personally, I prefer to use a wild rice blend when making this dish, which does make it cheaper!), mushrooms, pimentos, and a creamy sauce. It's then topped with slivered almonds and baked in the oven until bubbly and golden brown on top.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 8 Servings
Directions
1Sauté the onion and mushrooms in butter until soft, remove from heat and stir in the flour.
2Gradually stir the chicken broth into flour mixture, then add the cream. Cook and stir until thick. Combine with the wild rice, cooked chicken and pimentos. Add salt, pepper, sherry and parsley. Place in a 13”x 9” casserole and sprinkle with the almonds.
3Bake at 350˚ F for 25 to 30 minutes.
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