"Hunger is the best sauce in the world."--Cervantes

Wild Rice Casserole Recipe

  Tried it? Rate this Recipe:


This recipe for Wild Rice Casserole, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jodi Painschab
Added: Saturday, January 27, 2007


1 cup Wild Rice
3 cups boiling water
3 cups cooked & diced chicken
1 can mushrooms
1 can chicken-rice soup
1 medium onion, diced
1 can cr. Of mushroom soup
1 tbsp dried parsley
cup milk
cup butter
cup Parmesan cheese
tsp pepper
1 cup slivered, toasted almonds

Rinse rice. Pour boiling water over rice and cook, covered, until tender, about 45-60 minutes. Pour off excess water. Cook mushrooms, onion, and parsley in butter for about 5 minutes. Mix with rice and remaining ingredients, except for the cheese and of the almonds. Sprinkle with cheese. Bake covered for 1 hours at 350. Sprinkle remaining almonds over the top in the last 15 minutes of baking.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!