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Wild Rice Chicken Casserole Recipe

   
 

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     Wild Rice Chicken Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/2 pound Lindberg Wild Rice Blend (1 cup)
2 cups chicken broth
Whole chicken or parts equal to whole chicken
1 can French Onion Soup undiluted
1 can Golden Mushroom Soup undiluted
1 small can mushrooms
1/2 onion chopped
1/2 cup chopped celery
1 small can sliced black olives
 
Shredded cheddar cheese or buttered bread crumbs

Instructions
Cook chicken and de-bone. Cook rice in chicken broth. Mix rice and de-boned chicken. Add onion and mushroom soups to chicken and rice mixture. Mix well. If too dry add liquid (water or more chicken broth).
Mix in can of mushrooms, onion and celery. Place in 9 X 13 casserole dish. Top with sliced black olives. If desired top with cheese OR buttered bread crumbs (place on top of sliced olives). I prefer the cheese topping.
Bake at 350 degrees for 30 minutes.
VARIATION- Instead of whole deboned chicken, can place 4 raw deboned skinless chicken breasts on top of rice mixture, top chicken with cheese or bread crumbs. Bake at 325 degrees for 1 hour. SUBSTITUTION- If you don't have French Onion Soup, can add dry onion soup mix to chicken broth when cooking rice.


Originally Submitted
1/15/2011





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