Saturday, December 10, 2011

Chicken and Wild Rice Casserole

Another Pinterest recipe.

It just sounded good.

Wild rice- love. Parmesan-love. Sour cream-love. Chicken-love.

A win win situation for me!

And perfect for a cold night.

So I headed on over to Better Homes and Garden and checked out the recipe behind the picture. (The picture on Pinterest, not on here above :)

As with any recipe, we had to make some adjustments.

The original recipe calls for celery.

My family isn't particularly crazy about celery, though I did have some for a recipe we are having tonight. I decided to just nix it. I am sure it gives the dish a nice little crunch. I just don't think my kids have recovered from the last casserole I made with water chestnuts. They still talk about that one ingredient with a distrust in their eyes.

Anyway, after all was said and done, the recipe was a hit. Even my pickiest eater who turned her nose up at it the first time she saw it ended up liking it to her dismay and even had seconds.

I will be making this again.

1 box wild grain and rice, cooked according to box directions (this was the longest part of the process for us)

1 medium onion chopped (I just added some dried chopped onion later in the recipe for a little flavor; my family isn't big on a lot of onion)

1/2 cup celery chopped (optional for us :)

2 tbsp butter (only needed if you are sauteing the onion and the celery)

1 can cream of chicken soup (or you can use a can of chicken with white and wild rice soup...we stuck with the basic cream of chicken)

1/2 cup sour cream (I use light)

1/3 cup cooking white wine (can also use chicken broth instead...I just love the flavor of cooking wine)

1/2 tsp dried crushed basil (can use 2 tbsp fresh snipped basil instead)

2 cups shredded cooked chicken or turkey (I used about 3 boiled chicken breasts, shredded)

1/3 cup finely shredded Parmesan cheese (I HIGHLY recommend shredding it "fresh"...YUM)


Preheat oven to 350.

If you are using onion and celery, saute first in the butter over medium heat in a skillet.

Combine the sour cream, cooking wine, cream of chicken soup, rice, chicken, and basil (and the sauteed ingredients if used) in the skillet or in a large bowl.

Spread in a 2 quart baking dish (not greased).

Top with shredded Parmesan cheese.

Bake (uncovered) for about 35 minutes.


It makes about 4 "servings" but this was actually just right for our family of 6.

Oh, and our oldest had actually eaten dinner already at a school function, came home and smelled this, and insisted on eating some. I think he ate two bowls of it after having already eaten a dinner!

More soon,

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