EatingWell.com has a recipe for chicken, mushroom and wild rice casserole with many positive ratings from site visitors. Chicken breasts, green beans and wild rice sit in a creamy sauce with a crunchy almond topping.
To make chicken, mushroom and wild rice casserole, cook 1/2 cup of wild rice until done, then drain and set it aside. Cook 2 pounds of boneless, skinless chicken breasts. Dice them, and set aside. Heat 2 tablespoons of oil in a Dutch oven or high-sided skillet over medium-high heat. Add 2 chopped leeks and cook for four to five minutes. Add 1 1/2 pounds of sliced mushrooms and cook for 12 to 14 minutes, stirring occasionally, then add 1 cup of dry sherry. Increase the heat to high, and cook until the liquid has mostly evaporated. Sprinkle in 1/4 cup of flour, pour in 2 cups of milk, and bring to a simmer. Cook for one minute while stirring.
Stir in 1/2 cup of Parmesan, 1/2 cup of sour cream, 1/3 cup of chopped fresh parsley, and some salt and pepper before removing the soup from heat. Spread the cooked rice in the bottom of a greased 9-by-13-inch baking dish. Top with the diced chicken. Place 2 cups of frozen green beans on top of the chicken, and pour in the sauce from the skillet. Top the casserole with 1/2 cup of sliced almonds and bake at 350 F for approximately 30 minutes.