Creamy Baked Chicken and Wild Rice Casserole

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One of the best casseroles ever! This was so different than anything I have made in the last 40 years ..... even gourmet recipes from all over the world! Great mix of creamy, comfort food mixed with sweet. I have never tried Sunny's recipes and I am definetly excited to try another.

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This was the first of Sunny Anderson's recipes that I've ever made and my only regret is that I haven't made any of hers earlier than now. My plan was to follow the recipe to the letter but I was out of bread and manufactured bread crumbs so I used crackers in place of bread crumbs AND being that it's impossible to find wild rice in Florida, I cut the wild rice with some brown rice.
After reading some of the reviews of this recipe I disagree with some of them and will boldy state that what makes this recipe is the cinnamon and the rosemary. What those two ingredients do to this recipe can't not be described but must be experienced. It is a delicious dish that I deem worthy of any Chistmas dinner as a side or as the main dish. Very, very good and I look forward to cooking many more of Sunny's recipes.

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My family loved it, the mushrooms are a key flavor, so don't leave them out. I added brown rice to the wild rice and it worked out well. The layers of flavors is wonderful. May try to add a little garlic next time.

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It was just ok, not good enough to make again, the frozen cranberries on top made the receipe.

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Delicious. Great for a big crowd.

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I made this dish for Christmas dinner and everyone loved it! One son thought the cranberries were too sweet, but he just ate around it. All the adults loved it. I used precooked chicken breast, so I simmered the fresh herbs in some chicken broth for a few minutes then removed the herbs and made the rice with that and followed the recipe for everything else. The cranberry mixture was thick, but I just dropped spoonfuls around the top and it was fine. Great recipe, making it now to take to a friend!

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I made this with a little trepidation - and a few changes - but to my surprise my partner LOVED it! I cut the herbs/spices about in half, used more rice (wild and brown rice blend from Whole Foods plus the 1/2 cup wild rice I had, Jarlsberg for the Gruyere, and substituted cornstarch-thickened skim milk for half of the cream as I only had half a carton. Also, I didn't have any mushrooms in stock so I put in peas! It came out creamy, subtly exotic and (I was told "magic". I think I would make more of the topping next time, maybe double the cranberries and crumbs - the berries were a nice tart counterpoint to the sweet savory sauce. I will definitely make this again!

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This will be my 4th time making this recipe. It is a favorite cold day dish. Very savory and flavorful. It is nice to help cooking this as several pans going at once make it easier with help.

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Its really easy to substitute things that you already have in your pantry. Delicious fall dish! Definately making it again!

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This dish was delicious and a nice change from traditional chicken and rice casseroles. The dish is just as good the next day as leftovers! The cranberries were still pretty tart so I will cook them longer next time.