Chicken and Wild Rice Casserole

chicken-and-wild-rice-casserole

Now that my pregnancy nausea has sort of ceased (I’m convinced it will never totally go away), the best thing has been very distinct cravings. Like I never just want a salad, or a sandwich,  I want an oriental salad with sesame dressing and wonton strips or a turkey sandwich with pickle and honey mustard.  This casserole was a product of that. I wanted a creamy chicken casserole with wild rice and teeny tiny chopped vegetables. Done.

Recipe

  • 1 box Uncle Ben’s Long Grain and Wild Rice (small box – 6 oz I think)
  • 1 can cream of mushroom soup
  • 2 cups cooked chicken, cubed or shredded (I got a rotisserie chicken)
  • 2 cups chopped/small frozen vegetables (I used peas, carrots, and chopped broccoli)
  • 1/2 cup half and half
  • 1 tablespoon butter
  • 1/2 onion, diced
  • 1/2 stalk celery, diced
  • salt (at least 1/2 tsp, more to taste)
  • pepper

Cook the rice according to instructions.  In a separate pan, cook the onion and celery in 1 tablespoon butter for about 5-10 minutes until tender. In a bowl, combine the cooked rice, chicken, soup, half & half, onion mixture, and S&P.  Pour into a casserole dish, cover, and bake at 300 for 30 minutes (or until warm). You could serve this with a salad, but preferred a warm, buttery, crusty piece of bread.

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2 Comments

  1. Paulina - March 25, 2016

    Hi Gretchen! I enjoy reading your blog and was hoping to ask you a question about it over email. Could you please let me know where to reach you? Thank you!

    • gebraley - March 25, 2016

      Hi Paulina! So glad you enjoy my blog. You can email me at gehartwig@gmail.com.

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