Wild Rice Casserole

Last updated: Tuesday January 20, 2026

Rice

1
1/3
Cup
 Minnesota Wild Rice
3
-
Cups
 Water
1
-
Cube
 Chicken Bouillon

Instructions for Cooking Rice

  1. Add 1 bouillon cube to 3 Cups of Water
  2. Boil until bouillon cube is disolved.
  3. Add 1 1/3Cup of Minnesota Wild Rice to bouillon solution.
  4. Set Rice Cooker on the Brown Rice setting and cook rice.
  5. Once cooked, place rice in an ungreased 2-quart casserole pan.

Casserole

Sauté in a pan:

-
1/4
Cup
 Butter
1
-
-
 Onion, Minced
2
-
-
 Celery Stalks, Diced

Combine rice with the sautéd vegetables from above.
Add the following:

-
1/4
tsp
 Thyme
-
1/4
tsp
 Sage
-
1/2
tsp
 Salt
-
1/4
tsp
 Pepper
-
1/4
Cup
 White Wine
1
-
10.75 Oz. Can
 Chicken Broth (10.75 Ounce)
1
-
Can
 Cream of Celery Soup (Low Fat)
2
-
4 Oz. Cans
 Sliced Mushrooms, Chopped
-
1/4
Cup
 Slivered Almonds
1
-
Cup
 Chicken (Shredded and Cooked)

A)  Bake covered at 350º for 60 minutes.
B)  Remove cover and continue cooking for 45 to 60 minutes (until rice is tender and liquid is absorbed).

Temperature: 350º                                                                                                            Yield: 12 servings
Pan: 2 quart casserole
Theo and Nancy