Wild Rice Hotdish Minnesota

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A true taste of the North Star State, this hearty Minnesota hotdish leans on wild rice, the official state grain, paired with tender chicken, savory mushrooms, and a buttery almond topping. It is the kind of cozy, one-pan comfort that shows up at church suppers, family reunions, and weeknight tables across the Upper Midwest.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 26 gFat
• 10 gSaturated Fat
• 34 gCarbs
• 4 gFiber
• 4 gSugar
• 27 gProtein
• 620 mgSodium
• 540 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 4 mgVitamin C
• 410 mcgVitamin A

Ingredients

For the Wild Rice

• 1 cup wild rice, rinsed and drained
• 3 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 tsp kosher salt

For the Chicken Filling

• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 1/2 cups cooked chicken or turkey, shredded
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper

For the Topping

• 3 tbsp unsalted butter, melted
• 1/2 cup sliced almonds, lightly toasted
• 1 cup crispy fried onions
• 1 tbsp chopped fresh parsley

Directions

1. Preheat the oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish.
2. Combine the rinsed wild rice, chicken broth, bay leaf, and salt in a medium saucepan. Bring to a boil, reduce to a gentle simmer, cover, and cook for 40 to 45 minutes until the grains are tender and many have split open. Drain any excess liquid, remove the bay leaf, and set aside.
3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion, celery, and mushrooms and sauté for 6 to 8 minutes until softened and lightly browned. Stir in the garlic and cook for 30 seconds more.
4. In a large bowl, stir together the cooked wild rice, sautéed vegetables, shredded chicken, cream of mushroom soup, sour cream, thyme, and black pepper until evenly combined. Spread the mixture into the prepared baking dish.
5. In a small bowl, toss the toasted almonds and crispy fried onions with the melted butter. Scatter the topping evenly over the hotdish.
6. Bake uncovered for 20 to 25 minutes until the filling is bubbling around the edges and the topping is deep golden brown.
7. Let the hotdish rest for 10 minutes before serving, then sprinkle with fresh parsley.
8. Serve hot straight from the pan, scooping into shallow bowls so each portion gets some of the crisp almond-and-onion crust.

Cook’s Notes

• Use a true Minnesota-grown wild rice (hand-harvested if possible) for the most nutty, earthy flavor; a wild rice blend works in a pinch but will be milder.
• Swap in leftover Thanksgiving turkey and add a pinch of poultry seasoning for a holiday spin.
• Stir in 1 cup of frozen peas or chopped broccoli with the soup for extra color and nutrition.
• Make it ahead: assemble the night before, refrigerate, then add 10 extra minutes to the bake time.
• Leftovers keep covered in the fridge for 3 days and reheat well with a splash of broth to loosen the sauce.

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