Several of the ingredients used in this recipe are on sale this week at Publix! This is a very basic and easy casserole. It will make 2 8x8 casseroles so you get to put one in the freezer for another night.
Chicken & Wild Rice Casserole
Ingredients:
1 whole chicken (or you could use 4 chicken breasts if you prefer all white meat)*
water just to cover chicken
1.5 tsp. salt
1/2 tsp. pepper
1/2 tsp. curry powder
1/2 tsp. garlic powder
2 6-ounce packages long grain and wild rice with seasonings (I use Uncle Ben's)
1 cup sour cream (regular or reduced fat)
1 10.5 ounce can cream of mushroom soup (regular or reduced fat)
1 pkg. mushrooms, sauteed (optional)
Directions:
Preheat oven to 350 degrees
Boil chicken in large pot with salt, pepper garlic and curry powder
Once boiling, reduce heat and simmer for about 1 hour or until cooked through
Remove from heat and save broth
Remove meat from bones and cut into bite-sized pieces
Cook rice, according to pkg. directions, using broth as part of the liquid
Mix remaining ingredients together with cooked rice and chicken and pour into casserole dishes
Bake at 350 covered for 1 hour OR freeze for later use.
*The original recipe calls for 2 whole chickens, but 1 chicken is plenty for a weeknight dinner.
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