Chicken and Wild Rice Casserole

Tracy / October 18, 2010

Something about wild rice makes me think “fall”. This is one of our favorite fall dishes.

Our church fellowship meets for lunch each week. This is a recipe that always receives good reviews! (We make this recipe x4.)

Chicken and Wild Rice Casserole

  • 1 chopped, cooked chicken breasts
  • 4T butter
  • 1c wild rice
  • 1/2c slivered almonds
  • 2T browned onions
  • 1 (5 oz) can water chestnuts, sliced
  • 2 (4 oz) cans mushrooms, drained (we use fresh too…)
  • 3c hot chicken broth
  • 1t soy sauce

Preheat oven to 350^. Put all ingredients, except broth, in heavy frying pan. Cook over medium-high heat 20 minutes or until almonds are slightly brown. Stir often. Add hot chicken broth; stir. Pour into 2qt. baking dish. Cover tightly with foil. Bake 2 hours.

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