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Creamy Wild Rice and Chicken/Turkey Casserole

 6 cups Wild rice, cooked
 3 cups Chicken or turkey, diced
 1 Can of Cream of Mushroom Soup
 8 oz Sour cream
 1 stick Butter
 3 Ribs of celery
 1 Medium onion, chopped
 ¼ cup Mushroom, sliced
 1 Cloves of garlic, minced
 1 tsp Salt
 ¼ tsp Pepper

Melt butter in large skillet.


Sauté mushrooms and vegetables until tender.


Stir in seasonings, sour cream and soup until combined.


Put wild rice and chicken (or turkey) in a greased 3 qt casserole dish or 9 x 13 pan. Pour vegetable/sour cream mixture over the top of rice and mix until combined.


Cover and bake in 350 degree oven for approximately 35 to 40 min. Uncover and bake another 15 min.