Wild Rice Casserole with Chicken
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 10-12
  • 2 (6.2 oz) packages fast-cooking long-grain and wild rice mix
  • 4 medium size celery ribs chopped (approx. 1¼ cups)
  • 2 medium size onions chopped (approx. 1½ cups)
  • 1 (8 oz) can sliced water chestnuts. drained
  • 5 cups of shredded roasted chicken (home made or pre-made from store)
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 8 oz baby portobello mushrooms (stems and skins removed and sliced)
  • 1 garlic clove sliced
  • 2 cups of sour cream
  • ¾ cup of milk
  • olive oil
  • salt, pepper to taste
  • 2 oz of toasted almonds crushed
  • 1½ tablespoon of gluten free flour
  1. Preheat oven to 350 ˚F.
  2. Prepare the rice following package directions.
  3. Clean mushrooms using a damp paper towel and cut slices.
  4. In a pan add olive oil and garlic. Remove garlic after it turns golden.
  5. Add mushrooms and season with salt. Cook for a minute or two, remove before it turns too soft.
  6. Move the mushrooms without the liquid to a bowl. Save the liquid for the bechamel sauce.
  7. Rinse the pan, dry and add more olive oil.
  8. Saute the onions and celery for 10 minutes or until tender.
  9. Shred the chicken into a bowl.
  10. Prepare the bechamel sauce (white sauce) follow instructions below.
  11. Combine in a large bowl the rice, mushrooms, onions, celery, bechamel sauce, shredded chicken, water chestnuts, sour cream , 2 cups of cheese, milk, salt and pepper.
  12. Lightly grease a 15"x10" baking dish or three 8"x8" baking dishes.
  13. Mix the crushed toasted almonds with the GF flour and sprinkle on top of the casserole.
  14. Bake uncovered for 30 minutes.
  15. Remove pan from oven and top with remaining cheese.
  16. Bake for 10 to 15 minutes.
Recipe by Belmondo Foods at https://www.belmondofoods.com/wild-rice-casserole-with-chicken/