Nov 14


Chicken and wild rice casserole

by Terry 14 November 2006


It’s cold and gray out, so it’s time for something hot just like Mom used to make. Mmm, comfort food.

Chicken and Wild Rice Casserole

2 lbs chicken breasts, cooked and diced
2 boxes Uncle Ben’s long grain and wild rice
3 cups chicken broth
olive oil
2 stalks of celery, chopped
1 small onion, chopped
2 carrots, sliced thin
2 cans cream of chicken soup
8 oz. sour cream

Cook rice in chicken broth - if rice is not fully cooked when the broth is absorbed, add 1 cup water and continue simmering. Saute onion, celery and carrots in olive oil until softened, about 10 minutes. Combine chicken, rice, vegetables, soup and sour cream and put in a greased 9X13 pan. Bake 30 minutes at 350 degrees.

If frozen, cook 1 hour at 350 or until heated through.

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2 Responses to “Chicken and wild rice casserole”

  1. Melinda Casino on November 18th, 2006 8:29 am

    Right, I’ve tried this recipe and I thought it was “yum-o” as Rachel Ray says.

    I halved it and left out the carrots, and also substituted cream of mushroom soup for the cream of chicken. It worked well.

    I dumped in the entire sour cream, though. Not halving that! :D

    This one is a keeper, and you’re right: great comfort food.

  2. Terry on November 18th, 2006 7:27 pm

    Your version sounds great, Melinda. I bet the extra sour cream is great!

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