Classic chicken and wild rice hotdish from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute aged cheddar cheese for aged Gouda cheese.

  • shelbstirr on March 17, 2026

    I didn’t love this, I think I wish there was more rice. The flavor was great, the homemade cream sauce is delicious, it was just the texture I had issue with. I really want to love it, so I’ll play around with it.

  • anya_sf on March 02, 2024

    Satisfying comfort food. I stirred in some baby spinach and may have used more chicken and wild rice (didn't measure). Unfortunately, the crackers I had were sort-of-buttery multigrain (worked OK) and water crackers (not ideal); they didn't brown that much, and the flavor wasn't quite right, but at least provided a nice crunch.

  • amandabeck on May 25, 2022

    This is a very tasty (and hearty!) dish. Kept well in the fridge and reheated nicely with the toaster oven. 30 minutes is definitely too long for Ritz Crackers in the oven-- ours were quite dark with 15 minutes. Would make it again, good for a cold day!

  • Lu1950s on September 11, 2020

    This recipe is a favorite of my whole family. The cracker topping got a little dark the first time I made it so I added the crackers during the last 15 minutes of baking.

  • SACarlson on December 21, 2017

    This was my favourite dinner as a kid. I hadn't had it in years until I came across this recipe. It is like Proust's madeleine for a child of the Midwest. Loved it.

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Reviews about this recipe

  • Serious Eats

    Everything from the sauce seasonings to the cracker topping was spot on. No problems here.

    Full review
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