Because some secrets are just too good to keep to yourself....

Thursday, March 1, 2012

Chicken & Wild Rice Casserole

The other night I whipped up a batch of Chicken & Wild Rice Casserole.  I wasn't quite sure how it would turn out...but I was pleasantly surprised. It was really very simple, just took some time to prep the ingredients.

Chicken &Wild Rice Casserole
Serves 4-6
* 1 pkg long grain & wild rice mix (i used the Near East Brand)
* 1/2 of a medium onion chopped (1/2 cup)
* 2-3 stalks of celery stalks chopped (1/2 cup)
* 2 tablespoons butter
* 1 (10 1/2 or 10 3/4 oz) can cream of chicken soup
* 1/2 cup sour cream
* 1/3 cup dry white wine or chicken broth
* 2 tablespoons fresh basil
* 2 cups shredded or chopped chicken
* 1 cup shredded parmesan cheese

1. Prepare Rice according to the directions on the box
2. Preheat oven to 400 degrees
3. In a large pan, saute onion and celery in butter until onion is translucent in color and celery is soft
4. Stir in soup, sour cream, wine/broth, basil. Mix til combined, then add chicken and rice. 
5. Pour mixture into a 2 quart (ungreased) casserole dish, and sprinkle with parmesan.  Bake for about 30-35 minutes, or until cheese is melted and it is hot all the way through.  
Find the original recipe here.

 I hope you are as pleasantly surprised as I was. This is a good meal to make if you are feeding a lot of people and have a limited amount of time. If you are really in a time crunch, you can always chop up all of the ingredients, and cook the chicken and rice ahead of time, so that all you need to do the night of is put it all together and pop it in the oven.  

Enjoy, Friends, and happy Thursday! 

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