Deem's Chicken Casserole
Submitted by greta
A creamy chicken and wild rice casserole made with dry sherry, sour cream, mushrooms, and water chestnuts, topped with melted cheddar. A smart use for leftover chicken.
YIELD
1 casserolePREP
20 minCOOK
20 minREADY
40 minGot leftover chicken sitting in the fridge? This casserole is where it wants to end up.
Long grain and wild rice gets cooked in chicken stock with a splash of dry sherry, then folded together with sour cream, mushrooms, and water chestnuts for that unexpected crunch.
Top it all with shredded cheddar and bake until bubbly and golden.
It’s the kind of weeknight casserole that tastes like you planned it all along, even when you’re just clearing out the fridge.
Kitchen Tips
- Use leftover rotisserie, boiled, or smoked chicken; any cooked chicken works here
- The dry sherry is key; it adds a nutty depth you can’t get from wine or broth alone
- Let the rice cool slightly before adding sour cream so it doesn’t curdle
Ingredients
Directions
cook rice mix per package instructions, subbing ½ cup sherry for ½ cup of the liquid, and chicken stock for the rest.
add chicken and stir to cool rice a bit.
add sour cream, mushrooms, and water chestnuts.
stir.
spray casserole and transfer mix.
top with cheese.
bake as above until bubbly.
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