Chicken and Wild Rice Casserole is a casserole I’ve made since the 1970’s. It is one of those ultimate comfort foods that everyone loves.
I can’t remember where this Chicken and Wild Rice recipe came from. Maybe some of you know. Did it come from a cookbook? or a recipe passed along? I’m not sure but it is definitely a keeper and to this day a favorite recipe for those that try it.
1970’s Style Chicken and Wild Rice Casserole
I cook for my 90 years old Mother and she wanted this casserole the other day. Instead of the half and half or heavy cream this recipe calls for, I used Fairlife Milk which is lactose-free, has 50% more protein and 50% less sugar. https://fairlife.com Fairlife. This is not a recommendation for that brand, there are so many other brands of milk, but for those of you who need lactose free, I wanted you to know this worked perfectly. There may have been a little richness lost, but honestly, because of rich chicken stock, the substituted lactose-free milk was equally delicious.
Crunchy from the slivered almonds, flavorful wild rice, sautéed mushrooms, onions and celery, fresh parsley and thyme….this casserole is beyond yummy!
A dinner roll is nice with this luscious casserole! Here’s the link to mine if you are up to homemade: https://the2spoons.com/my-best-dinner-rolls-yet/
Chicken and Wild Rice, 1970’s Style
Ingredients
- 1 lb chicken tenders, cooked and cubed or 1 lb mixed dark and white about 3 cups cooked chicken
- 4 oz button mushrooms or baby bella
- 2 4.3 oz packages wild rice
- 1 small onion or 1/2 large, chopped
- 1 stalk celery, sliced
- 2 green onions
- 4 tbsp butter plus 1 tbsp oil for sauteing
- 2 tbsp flour
- 2 cups chicken broth, more if needed
- 1 cup half & half or heavy cream I have tried with a lactose free milk and it worrks well
- 1/2 tsp dried thyme
- 1 tbsp fresh parsley plus a little for garnish
- 1/2 cups toasted sliced almonds
- olive oil for browning the chicken
- salt and pepper to taste
Instructions
- I cooked the chicken tenders by lightly salting and peppering, and browned them on both sides with a little olive oil. I then added about 1/4 cup water, put a lid on, reduced the heat to simmer and cooked them a few minutes until cooked through. You can also use a chicken you have boiled or even a rotisserie chicken leftover. I then diced the chicken and set aside. This will be about 3 cups of cooked chicken.
- Preheat the oven to 350 degrees. Cook the rice according to package directions Meanwhile, saute the onions, celery and green onions in the butter and oil. After the onions have become tender and translucent, add the flour and cook for about a minute or so. Add the chicken broth and the half and half or heavy cream, whisking to ensure no lumps. Add the thyme, parsley and salt and pepper. Since you are using chicken stock, and you salted and peppered your chicken check to see if the sauce needs a little salt. You will want to add a little pepper; however, if you want to wait to salt after the casserole is put together, this would ensure you would not over salt. If you need more chicken stock because your sauce seems too thick, add a little at a time to adjust. In a dry skillet, toast your almond slices until lightly browned. In a buttered casserole, add your cooked ingredients and top with the toasted almonds Cook for about 20 minutes until bubbling around the edges and it is golden brown on the top!