Quail Wild Rice Casserole

This recipe is top-notch, you’re going to love it! I’ve made it several times with chicken, but this quail version is the best version yet. Even my husband agrees that it’s never been as good as it is now!
I think quail in many rights is better than chicken. It may be small, but it packs a ton of flavor, unlike chicken. Going forward I’ll be substituting quail for chicken in any recipe I can!

This recipe is packed with savory flavor due to the spice mixture between the rice blend, the chicken stock, and basil and thyme from the quail. These incredible flavors pair well with the mellowness of the cream of mushroom soup and cheese. Truthfully, this dish is a flavor powerhouse that will have you begging for more.

Don’t have quail hand? Another great option is to use leftover turkey from Thanksgiving! Enjoy!

PS how fun are my quail plates? I’m obsessed and knew I had to use them for photos!








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Quail Wild Rice Casserole

Recipe by Tasha Barbour- Rural Roots RecipesCourse: Dinner, Field, Quail, Chukkar, Pheasant, Recipes
Servings

4-6

servings
Prep time

30

minutes
Cooking time

35

minutes
Total time

1

hour 

5

minutes

Ingredients

  • Roasted Quail

  • 4 quail, whole or halves

  • 4 TBS butter, melted

  • 1 TBS ground thyme

  • Salt and pepper to season

  • Casserole

  • 1 6oz package of long grain and wild rice mix

  • 1 medium onion, chopped (about 1/2 cup)

  • 2 TBS butter

  • 1 10oz can of cream of mushroom soup

  • 1/2 cup sour cream

  • 1/3 cup chicken stock

  • 1 TBS dried basil

  • 1 tsp Better than Boullion Chicken

  • 2 cups of the roasted quail

  • 1/3 cup of shredded parmesan or Italian mix cheese

Directions

  • Before assembling the casserole, roast the quail. Arrange on a roasting rack and brush with butter. Sprinkle with salt, pepper, and thyme and roast for 30 minutes at 350. Cool and shred.
  • Prepare rice mix according to package directions.
  • Preheat oven to 350. In a large skillet, cook onions in butter until tender.
  • Stir in soup, sour cream, stock, basil, and bouillion.
  • Stir in rice & quail. Add Salt & Pepper for seasoning.
  • Transfer to a glass baking dish and sprinkle with cheese, bake uncovered for about 35 minutes!

Notes

  • Use shredded turkey or chicken if you don’t have quail!