Chicken Wild Rice Casserole with Sour Cream Recipe

Chicken and Rice on a Plate
Chicken and Wild Rice. Brian Macdonald/Digital Vision/Gerry Images
  • 115 mins
  • Prep: 20 mins,
  • Cook: 95 mins
  • Yield: 8 servings chicken casserole

This easy curried chicken and wild rice casserole makes a great weekday meal. It's a fix-ahead dish that can be baked or reheated when ready that gets a pleasant tang from sour cream. It's designed to be made with freshly cooked chicken breasts but leftover diced cooked chicken breasts also work well. Just start with step 5 below.


What You'll Need

  • 6 chicken breast halves, bone-in
  • 1 1/2 cups water
  • 1/2 cup dry white wine or sherry
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1 medium quartered and sliced onion
  • 2 sliced ribs celery
  • 4 tablespoons butter
  • 12 ounces sliced mushrooms
  • 1 (6-ounce) package long grain and wild rice
  • 1 cup sour cream
  • 1 (10 3/4-ounce) undiluted can  cream of chicken soup or cream of mushroom soup

How to Make It

  1. Place chicken breast halves in a large saucepan or sauté pan with water, wine, salt, pepper, curry powder, onion, and celery.
  2. Bring to a boil, reduce heat, cover and simmer for 25 to 35 minutes, or until the chicken is cooked through.
  3. Remove from heat and strain the broth into a bowl, reserving it.
  4. When the chicken breasts are cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces.
  1. Heat oven to 350 F.
  2. In a large skillet over medium-low heat, melt butter and add mushrooms and sauté until lightly browned.
  3. Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.
  4. Combine bite-size pieces of chicken, sautéed mushrooms, and rice in a large 3-quart casserole.
  5. In a small bowl, mix together sour cream and soup. Combine with chicken-and-rice mixture until thoroughly incorporated. Top with the slivered almonds.
  6. Cover with lid or foil and bake for 45 minutes.
  7. Uncover and bake for 15 minutes longer. Serve hot with a green salad and optional bread.


Nutritional Guidelines (per serving)
Calories 1185
Total Fat 78 g
Saturated Fat 30 g
Unsaturated Fat 27 g
Cholesterol 389 mg
Sodium 861 mg
Carbohydrates 12 g
Dietary Fiber 2 g
Protein 102 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)