Wild Rice Hotdish
This is perhaps the most Minnesotan of hotdish recipes, combining the Minnesota State Grain with chicken, water chestnuts, and other ingredients to make a hearty meal-in-one.
Once you know how to make a perfect batch of wild rice, now you can start using it in all sorts of recipes.
I have 2 go-to wild recipe recipes: Wild rice soup and wild rice hotdish.
Wild rice hotdish is a very hearty dish. If you’re looking to feed a hungry crowd, this is the recipe for you!
Wild Rice Hotdish: What You’ll Need
- Cooked wild rice (It’s essential to make it the correct way for maximum flavor and perfect texture. One cup of uncooked rice yields about 3.5 to 4 cups of cooked rice.)
- Cooked chicken (I used shredded rotisserie chicken)
- Cream of chicken soup & cream of mushroom soup
- Sour cream (to make it extra creamy)
- Water chestnuts
- Almonds and green onions, for topping
Cream of mushroom and/or cream of chicken soup are common ingredients in Minnesota hotdish recipes. You can use all cream of mushroom or all cream of chicken soup if that’s what you have available.
While there are certain recipes that are more popular than others (such as tator tot hotdish, hamburger rice hotdish), there are virtually unlimited options when it comes to making hotdish.
Most contain a similar list of ingredients.
More Hotdish Recipes
Growing up Lutheran in small town in Minnesota where potluck dinners were aplenty, I have a lot of great hotdish recipes up my sleeve:
- Chicken broccoli hotdish
- Tuna noodle hotdish
- Chow mein noodle hotdish
- Three-bean hotdish
- Ring bologna hotdish
- Cheesy corn hotdish
- Crab rangoon hotdish
- Pizza hotdish
- 30+ hotdish recipes
Why is hotdish so popular up here? Because it’s easy to make, feeds a crowd, warms up your kitchen on cold winter nights, and is about as unfussy as a recipe gets.
- 1 yellow onion, chopped
- Olive oil
- 3.5 cups cooked wild rice
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1 can water chestnuts, drained and chopped
- 3 cups chopped cooked chicken (rotisserie chicken works well)
- Green onions, for topping
- Chopped almonds, for topping
- Preheat oven to 375F. Sautee onions in a bit of olive oil over medium-high heat until softened.
- Mix all ingredients (except for green onions and almonds) in a large bowl. Place in a large casserole dish. Top with chopped almonds.
- Bake for 40 to 45 minutes. Remove from oven, top with green onions, and serve.