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Monday, July 27, 2015

Chicken and Wild Rice Casserole

Here is another recipe from the cookbook I showed you the other day.  This is a really good casserole with lots of really good things in it.  The recipe also says that it is a good one to freeze for later, just don't put the crackers on top before freezing.

I only used 2 of these chicken breast.  They were so large.  I froze one for another day.
Start by cooking the wild rice per the package directions.
Drain one can French cut green beans.
You can add or not a jar of pimentos.  I was planning on adding the jar, but couldn't get the lid off.  So no pimentos.
Drain one can of chopped water chestnuts.  They give this casserole a nice crunch.
Add one can of cream of celery soup.  If you don't like celery you could use cream of chicken or cream of mushroom.  Also the recipe calls for one stalk of chopped celery.  I didn't have any so I did not add it.
1/2 cup mayo
Chop one or two small carrots into small pieces.
Add about 2 cups chopped cooked chicken.
Add the wild rice.  Mix well.
Place in a 13x9 baking dish.  Place in a preheated 350 oven and bake for 30-35 minutes.
While the casserole is cooking, take one sleeve of butter crackers and place in a zip lock bag.
Using a rolling pin or something else crush the crackers.
Now  you have some cracker crumbs for on top.
1/4 cup butter.
Melt in the microwave.
Add the cracker crumbs to the butter.
Stir well.
Take the casserole out of the oven.
Add the crackers on top.   Put back in the oven for another 15 minutes or until they are golden brown.
The casserole is nice and hot and bubbly.  This is a nice casserole with lots of flavors and crunch.
I will explain more about the side dish later.

Chicken and Wild Rice Casserole Recipe

1 box wild rice cooked per directions
2 cups chopped cooked chicken
1 can French cut green beans, drained
1 small jar chopped pimentos, drained
1 small can chopped water chestnuts, drained
1 can cream of celery soup
1 stalk celery chopped
1/2 cup mayo
1-2 small carrots chopped

1 sleeve butter crackers
1/4 cup melted butter

Bake 350 for 3-35 minutes.  Top with cracker crumbs and bake for an additional 15 minutes.

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