May 21, 2012

Pat's Chicken & Wild Rice Casserole

Simple Shortcut Recipes Cookbook
Here is one more recipe that I tried as part of my review of Gooseberry Patch's Simple Shortcut Recipes Cookbook!
 This casserole was so good and so easy.  I had no idea you could buy a box of quick-cooking wild rice.  What was I thinking all of those times using the regular wild rice that takes forever to cook?  I have already tried a few other chicken and wild rice casseroles (Paula Deen's Chicken and Wild Rice and Cheesy Chicken and Wild Rice), but I like this Pat's version best.

  I chose to make this the same night I was serving it and I had it ready in no time, but you could prepare this a day ahead of time and bake it just before serving.  I used one large Costco chicken breast (seasoned with salt, pepper and Italian seasoning) that I had baked earlier and I sauteed the celery and onion while the rice cooked.  Then, I mixed everything together and that was it!

This casserole made me feel like it was a cozy Fall afternoon, because it honestly reminded me of the flavor of turkey and stuffing at Thanksgiving.  Very comforting.  I really think your whole family will enjoy this one.

**Update (10/20/12) - I have made this multiple times and we love it!  It has become a family favorite recipe. **  
 Pat's Chicken & Wild Rice Casserole
recipe submitted by: Pat Beach
(Printable Recipe)

2 (6 oz.) pkgs. quick cooking flavored long-grain and wild rice
3 1/2 c. low-sodium chicken broth (or however much the box says)
1/4 c. butter, divided
4 celery stalks, chopped
1 small onion, finely chopped
3-4 chicken breasts, cooked and cubed or shredded
2 (10.75 oz.) cans cream of chicken soup
8 oz. container sour cream
optional: crushed potato chips

Preheat oven to 350 degrees.  Prepare rice according to package directions, using broth instead of water and 2 Tablespoons butter.  In a skillet over medium heat, saute celery and onion in remaining 2 Tablespoons butter until crisp-tender.  In a large bowl, combine cooked rice with chicken, celery mixture, soup and sour cream.  Transfer to a greased 9''x13'' baking pan.  Bake, uncovered, for 30 minutes or until hot and bubbly.  Top with crushed potato chips, if desired.  Serves 6-8. 

Jenn's Notes: I cut the recipe in half and I used a box of Uncle Ben's Fast Cook Long Grain and Wild Rice with 23 Herbs and Seasonings.  So, that right there already had a lot of flavor.  If you are in a hurry, you can heat this all up on the stove and skip baking in the oven.  

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3 comments:

  1. I like the looks of this one, I'm a Paula Dean fan. I just have to limit the stick of butter and cup of cream start ups.

    ReplyDelete
  2. I made it with normal rice. Fortunately, it is successful. Thanks for your great recipe.

    ReplyDelete

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