This casserole is the ultimate comfort food. I don't want to know how many calories are in it... But I love it. If you're not a huge chicken fan- you can leave out the chicken. I do all the time, but it is good with it in.
Chicken and wild rice comfort casserole
1 box of Uncle Ben's rice and wild rice cooked according to directions
1 chicken diced in small pieces (I like the roasted chickens you buy at grocery stores)
1 large onion-diced
3/4 cup celery-diced
1 lb. of sliced mushrooms
3 Tbsp. butter
1 cup sour cream
1 can of cream of mushroom soup
Salt and pepper to taste
Sauté onion, celery and mushrooms in butter until cooked and a little brown.
When done add salt and pepper.
In bowl mix together chicken bits, cooked rice and sautéed ingredients.
Mix well with 1 cup of sour cream and one can of soup and pour in 9X9 baking dish.
Bake uncovered in oven at 350 degrees for about 40 minutes...or until brown and bubbly!
Serve with a green salad.
1 box of Uncle Ben's rice and wild rice cooked according to directions
1 chicken diced in small pieces (I like the roasted chickens you buy at grocery stores)
1 large onion-diced
3/4 cup celery-diced
1 lb. of sliced mushrooms
3 Tbsp. butter
1 cup sour cream
1 can of cream of mushroom soup
Salt and pepper to taste
Sauté onion, celery and mushrooms in butter until cooked and a little brown.
When done add salt and pepper.
In bowl mix together chicken bits, cooked rice and sautéed ingredients.
Mix well with 1 cup of sour cream and one can of soup and pour in 9X9 baking dish.
Bake uncovered in oven at 350 degrees for about 40 minutes...or until brown and bubbly!
Serve with a green salad.
No comments:
Post a Comment