Chicken and Wild Rice

"Entered for safe-keeping, I think this is what MDM used to make for family dinners; it was bookmarked in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond.""
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Ready In:
2hrs 16mins




  • Combine onion soup mix and sour cream and let stand for 2 hours.
  • Cook long grain and wild rice according to package, approximately 30 minutes required.
  • Combine sherry, water, and seasonings and bring to a boil.
  • Add chicken and simmer for 20 minutes.
  • Strain chicken and reserve broth. Cut chicken into bite-size pieces.
  • Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
  • Blend in onion soup mixture that has been standing for 2 hours.
  • Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
  • Top with toasted almonds.
  • Can be frozen.

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  1. Outstanding! So rich tasting. I made a few changes. I cut the sherry, water and seasonings in half. I added garlic salt to the chicken cooking mixture. I used 1 cup wild rice (precooked). I also reduced sour cream to 1 cup and used Victoria Taylor toasted onion herb seasoning. I didn't reduce the cream of mushroom soup. I only used 3 chicken breasts. With about 5 minutes left cooking time I stirred the whole mixture up. I didn't use all the sauce as I had quite a bit compared to the chicken and rice combo. I also thought the flavor of the sauce would be great on salmon. I tried this sauce on some fresh steamed carrots - divine!
  2. I'll be the first of many to review this recipe :D. I used brown and wild rice and one very big (Costco) chicken breast to make 2 servings and we scarfed it all. The flavors are great and it was well enjoyed on this cooling Fall evening. Served with fresh green beans it made a complete meal. Very glad I tried this.


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