This is pretty much the perfect version of this classic comfort food. We had it for dinner last night. And I've just had it again for breakfast!
Chicken & Wild Rice Casserole
4-5 chicken breasts (or 1 whole chicken), cooked & chopped
Two 6 oz. boxes long grain wild rice, prepared to package directions
1 onion, finely chopped
2-3 celery sticks, finely chopped
1 1/4 cups water or chicken stock
1 cup mayo
1 can cream of celery soup
2 cups shredded cheddar
1 can water chestnuts, drained (optional - I hate them!)
1 bag frozen broccoli, steamed & finely chopped
1 bag frozen chopped spinach
Combine prepared rice & chicken. Saute onion & celery in butter and/or olive oil for several minutes, then add to rice mixture. Stir in water, mayo, soup, cheddar, water chestnuts, spinach, & broccoli. Pour into a 9X13 pan and bake at 350 degrees for about 30 minutes, or until bubbly.
1 comment:
I do a very similar casserole except without broccoli. What makes this to me is the celery. I love celery (another kind of ho-hum veggie) and I like for it to be crisp-tender. It adds so much to casseroles like this.
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