Chicken & Wild Rice Casserole

by Kate on October 20, 2014

Chicken & Wild Rice Casserole - Taking On Magazines

Today I have the pleasure of introducing you to Christiane of Taking on Magazines. Christiane is a Carolina girl, like myself. She’s busy cooking up recipes from her favorite magazines to see how they stack up and shares her results with her readers all while being a wife and mother too. She’s led quite the international jet setting life style too! You can read more about her HERE.

Today Christiane brought us a casserole! Not just any casserole either, she made a hearty casserole filled with veggies, wild rice and chicken. All that golden bread atop makes me want to just dig right in. I’m getting my sling off today at the doctor as long as he doesn’t find any good reason to keep me further restrained which means I’ll be back in my kitchen in no time. I know the first dinner I’m making will be this scrumptious Chicken & Wild Rice Casserole. Thank you so much for being here today Christiane and for bringing this lovely casserole along with you.

Be sure to say hello to Christiane over on Facebook, follow her on Twitter and drool over her delightful pins on Pinterest!



Get your Southern on and pull together this fantastic casserole. It’s packed with vegetables, wild rice and chicken, all drenched in a creamy, flavor-packed sauce.

What’s the first thing that comes out of your mouth when you drop a bowl full of chocolate cake batter. Wait, wait. That may not be the best place to start this. Let’s go for round two.

What’s the first thing that comes out of your mouth when you hear that a friend’s sick or has had surgery? It’s, ‘Is there anything I can do,’ right?

That was my response when Kate let a group of her blogger friends know that she was going to be banned from the kitchen for a while because of badly needed, oh-so-painful shoulder surgery. Those of us standing in her virtual circle immediate  asked how we could help.

Who wouldn’t, after all. Kate’s a kind, giving person who wouldn’t hesitate to do the same were roles reversed. And, it’s what a friend does for a friend.

Even though we’re separated by several hours and states, me hunkered down in her hometown area and she living the Yankee life up north, I was thrilled when Kate asked if I’d be willing to cook for her while she was in physical therapy. There’s no way I was saying no.

Since I the head shed at Taking On Magazines, I thought I’d do what I do best, find a recipe in one of the ever-close-to-toppling pile of publications that would best fit a family whose mom couldn’t do much more than turn on an oven.

My friends, it’s casserole time.

Chicken & Wild Rice Casserole - Taking On Magazines

The Process

The list of ingredients may seem a little daunting, but the good news is that everything gets dumped into one huge (and I mean really huge) skillet, so there’s not a whole lot of clean-up. There is some, but not a full sink’s worth.

First thing to do is to make the rice. I’ll admit that I missed the part that said it was supposed to be cooked according to the package’s instructions so I was waiting around for about 20 minutes while my Uncle Ben’s simmered on the stove.

Once that’s done, the rest is done in that really huge skillet, building the layers as you go. First is the chicken, cut up into little pieces and sprinkled with salt and pepper.

After sautéing the chicken in a half cup of butter (yup, this is definitely Paula), I removed it and added the onion and mushroom to the skillet. It cooked for a few minutes, then I poured in the wine and let it simmer until reduced to almost nothing.

I sprinkled in a good half cup of flour, which I think was supposed to create a massive, sticky roux, then poured in chicken broth, milk, mustard and more salt and pepper.  This was probably the hardest part of the process because it was an awful lot of liquid going in an awful lot of mixed-up flour and ‘stuff.’ Stirring really carefully, I was able to create a lump-free, smooth sauce.

Once done, I added the broccoli, cooked rice, cheeses, sour cream, thyme and chicken. Again, be sure you use a big, big skillet or you’ll be transferring everything to a huge bowl so you have enough room to mix it all up. Trust me, I know.

I topped my casserole with buttered sourdough bread cubes and shoved it in the oven for 40 minutes.

The Verdict

My loved ones were kind enough to confirm that this is definitely a meal that Kate’s family would enjoy. We all found it to be delicious. Even though Sophie picked out the mushrooms, she ate the rest of the dish with enthusiasm.

Hubby’s only suggestion was for the addition of water chestnuts for some crunch, an idea that I agree with totally. We all finished our plates and eyed the dish for seconds.

I did end up with a ton of casserole, way more than 8 servings worth. In fact, I filled my large casserole dish and a smaller one. It’s enough for Kate’s family to enjoy some for dinner and then freeze the rest for later.

What I’d Do Different Next Time

I’d use a bigger skillet. And I’d add water chestnuts.

Kate, thank you so much for allowing to help you out while you’re recovering from surgery, even if just virtually. I hope you’re shoulder is good as new soon and you’ll be back to creating your own fantastic meals for us and your family.


Chicken & Wild Rice Casserole

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 6-8 servings

Chicken & Wild Rice Casserole

Get your Southern on and pull together this fantastic casserole. It's packed with vegetables, wild rice and chicken, all drenched in a creamy, flavor-packed sauce.


  • 1/2 cup butter
  • 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 8-ounce package sliced fresh baby portobello mushrooms
  • 1 cup chopped onion
  • 1/2 cup dry white wine
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tablespoon whole-grain mustard
  • 1 24-ounce package frozen broccoli florets, thawed
  • 2 6.2-ounce boxes fast-cooking long-grain and wild rice, cooked according to package directions
  • 1 8-ounce package fontina cheese, shredded
  • 1 cup sour cream
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh thyme
  • 4 cups cubed sourdough bread
  • 3 tablespoons butter, melted


  1. Preheat the oven to 350 and spray a 3-quart baking dish with nonstick cooking spray.
  2. Melt the 1/2 cup butter in a large ([i]really [/i]large) skillet over medium heat. Add the chicken and sprinkle with both 1/2 teaspoon salt and pepper. Cook the chicken, stirring occasionally, for approximately 6-8 minutes or until done. Remove with a slotted spoon to a bowl and set aside.
  3. Add the onion and mushrooms to the skillet and cook, stirring occasionally, for about 3 minutes, or until just tender.
  4. Add the win and cook for an additional 5 minutes, or until almost all the liquid has evaporated.
  5. Sprinkle the flour over everything and cook for 2 minutes, stirring the whole time. Gradually add the broth, milk, mustard and remaining 1/2 teaspoon salt and pepper, stirring constantly, until the mixture is creamy and there are no lumps.
  6. Bring to a gentle boil, reduce the heat and simmer for 8 minutes, stirring occasionally.
  7. Fold in the broccoli, rice, cheeses, sour cream and thyme. and spoon the mixture into the prepared casserole dish (or dishes as the case may be).
  8. Toss together the bread cubes and melted butter and put them on the casserole.
  9. Bake for 30-40 minutes or until hot and bubbly.


I'd use a bigger skillet. And I'd add water chestnuts.

Recipe Source: Cooking With Paula Deen Magazine, October 2014

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