Wild Rice Hotdish

Wild Rice Hotdish without a can in sight. Fresh mushrooms and the easiest “sauce” ever make this the best you’ll ever enjoy!

I was given the OXO 14-Piece Glass Bake, Serve & Store Set in exchange for including it in this recipe post. I absolutely love it and highly recommend it!

Hotdish…is this a word that everyone is familiar with or is it just because I was raised in the Midwest amongst all the corn fields, cheese and beer? I was chuckling to myself when I found a recipe card that said “Wild Rice Hotdish” as it brings back memories when the word was used on an almost daily basis. For those of you who don’t know, “hotdish” is pretty much the same as “casserole”. Which is pretty much the same as “creamy delicious” and I suggest using these interchangeably 🙂

I still keep my mom’s handwritten recipes in a wooden recipe box she gave me years ago. It’s not an antique or something passed down, just an inexpensive box she picked up. She bought one for each of her three girls then copied down recipes that we enjoyed often growing up. It’s a treasure that I’ll never give up! The moment I found the recipe for this Wild Rice Hotdish I knew instantly I was going to make it.

I was looking for a casserole recipe to make with my new 14-Piece Glass Bake, Serve & Store Set. OXO sent one to me and, believe me, the last thing I need in my kitchen is another set of bakeware! But this set has something my other glass bakeware doesn’t: it can go directly from the freezer to the oven. Say what?! You read me right and I just love the versatility it opens up. I’m thinking those times when I make lasagna – which is always fairly time-consuming – and I make two, one to eat now and one to freeze for later. I’ve always used the disposable foil pans or I’d have to remember to thaw it beforehand. Not anymore. AND both the 13×9 and the 8×8 pans have their own covers with leak-proof seals! Huzzah!

The other reason I love this set are the glass storage containers included. You can see them on the top right in the photo above. These babies are high-quality and I already can’t live without them.

So with my new dishes I made this creamy Wild Rice Hotdish. Here’s what you’ll love about it: no canned soup, lots of big, thick mushrooms and plenty of toasted almonds in each bite. The sauce is simple to make and SO much better than a can of that sodium-laden canned stuff. I use rotisserie chicken to really streamline things but you can use any leftover chicken you’ve got. Whether this is a dish you loved as a kid or even if you’ve never tried it, I know you’ll definitely enjoy it!

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Wild Rice Hotdish

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Ingredients

• 1 tablespoon vegetable or canola oil, or, better yet, ghee
• 16 oz thickly sliced mushrooms
• 1/2 cup butter
• 1 small onion, chopped
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• freshly ground black pepper, about 1/2 teaspoon or so
• 1 rotisserie chicken, meat shredded and the rest discarded (or leftover chicken, about 4 cups or so)
• 4 cups cooked wild rice
• 1/2 cup sliced almonds
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 350F.
2. Preheat a large skillet over high heat. Add ghee or oil, once heated, add mushrooms. Cook mushrooms, stirring occasionally, until all liquid has been released then evaporated and mushrooms are lightly browned. Remove from pan and set aside.
3. Reduce heat to medium and return skillet to heat. Add butter and, once melted, add chopped onions. Cook for 2-3 minutes or until onions are softened and slightly opaque. Sprinkle flour over onions and stir until incorporated. Cook flour mixture another 2-3 minutes until thick and starting to deepen in color.
4. Whisk in chicken broth slowly until mixture is smooth. Simmer for 2-3 minutes, stir in cream and remove from heat. Add salt and pepper.
5. Stir in chicken, mushrooms and wild rice. Pour into a greased 13x9 baking dish. Sprinkle sliced almonds to top of casserole. Bake for 20-30 minutes or until hot and bubbly and almonds are toasted. Remove from oven, sprinkle with parsley and serve.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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