Posted by: marthabernie | April 3, 2015

WILD RICE CHICKEN CASSEROLE – can be gluten free

This is a recipe I cut out of a magazine thirty years ago or more.  It’s easy and fast, and since I love wild rice, I have made it many, many times.  I don’t like broccoli all that much, so over the years I have substituted carrots, peas and carrots, cauliflower and even mixed vegetables with lima beans.


1 package (6 oz) long grain wild rice

1/2 cup chopped green onions

1/2 cup sliced mushrooms

1 tablespoon butter

1 envelope Hollandaise sauce mix

2/3 cup water

2 cups diced cooked chicken or turkey

1 package (10 oz) frozen broccoli, thawed and drained

Prepare rice following package directions.  Cook onions and mushrooms in butter in small saucepan.  Add sauce mix and water; cook, stirring, until thickened.  Combine rice, chicken and broccoli in greased 2 quart casserole.  Spoon on sauce.  Bake, covered at  350 degrees F for 35 minutes until hot.  4 to 6 servings.

NOTE:  I have removed the foil cover at the end and sprinkled whatever kind of cheese I had on hand over the top, then returned to oven to brown for a couple of minutes.  Also, most packages mixes for Hollandaise sauce have wheat in them and are not gluten free, but if you can find one without gluten, then this becomes a gluten free recipe.


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