Wild Rice Hotdish
A creamy baked casserole combining Minnesota's native wild rice with chicken, mushrooms, and cream soup.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •9x13 baking dish
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 20
- carbs
- 32
- protein
- 24
- calories
- 410
Instructions
- 1
Simmer wild rice in chicken broth for about 40 minutes until grains split and are tender but chewy. Drain excess liquid.
- 2
Preheat your oven to 350°F. Butter a 9x13-inch baking dish.
- 3
Melt butter in a saucepan. Saute onion, celery, and mushrooms until softened, about 8 minutes.
- 4
Stir in shredded chicken, salt, and pepper.
- 5
Combine the cooked wild rice with the chicken mixture and heavy cream.
- 6
Pour everything into the prepared baking dish and spread it evenly.
- 7
Scatter sliced almonds over the top if using.
- 8
Bake uncovered for 25 minutes until bubbling and lightly browned on top.
- 9
Let it rest for 10 minutes before serving.
Chef's tips
Cook the wild rice until the grains just split open. Toast the almonds in a dry skillet first for extra flavor.
Storage
Refrigerate covered up to 4 days.
Reheating
Warm in a covered dish at 325°F for 20 minutes, adding a splash of broth if dry.
Common mistakes to avoid
- •Using undercooked wild rice that stays too hard after baking.
- •Skipping the saute step, which leaves vegetables raw and watery.
Serving suggestions
Cooked Wild Rice Hotdish?
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