Wednesday, October 23, 2013

Chicken & Wild Rice Casserole

Chicken & Wild Rice Casserole
(6-8 servings)


2 (6 oz. Pkg.) Long-Grain & Wild Rice Blend w/seasoning
¾ lb. Cooked Chicken, diced or shredded (see note)
1 (10 ½ oz.) can Cream of Chicken Soup
1 (10 ½ oz.) can Cream of Mushroom Soup
1 (4 oz.) can Mushrooms, stems & pieces drained
¾ cup Celery, chopped
½ cup Bacon, cooked and chopped (see note)
¼ tsp. Black Pepper
½ cup Plain Bread Crumbs
½ cup Slivered Almonds
2 tbsp. Unsalted Butter, melted


Cook the rice blend according to package directions. While the rice is cooking, combine the ingredients from the chicken to the pepper in a large bowl. Now mix the rice with the chicken mixture and transfer to a greased/sprayed 2 qt. baking dish. Place the baking dish in a pre-heated 350 degree oven for 30 minutes. While the casserole is baking, combine the bread crumbs, almonds and melted butter in a small bowl. After the 30 minutes, pull casserole from oven and sprinkle top with the butter mixture. Return casserole to the oven and continue baking another 10 minutes or until topping is golden brown. Serve immediately.

Note: I've discussed using rotisserie chicken for other dishes. This one works well for the rotisserie chicken. I will pull both breasts off and use for another recipe or meal. Then use the remaining chicken for this recipe. If you remember from that blog, I 'll make stock from the bones and skin too.

Note: Here you can cook off your own bacon or buy the real bacon pieces that come in a jar.

Note: This recipe makes for a great dish to take to a potluck event too.

Ideas for Future Efforts

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