[recipe] Chicken & Wild Rice Casserole
This sounds kinda good. I would add veggies to it, though, I think. Chopped broccoli, maybe even some tomatoes for bright pops of flavor amidst the creaminess of the rest of it.
Chicken and Wild Rice Casserole
Makes: 4 servings
Prep 30 mins
Bake 350°F 35 mins
1 6 ounce packagelong grain and wild rice mix
1 mediumonion, chopped (1/2 cup)
1 stalkcelery, chopped (1/2 cup)
2 tablespoons butter
1 10 1/2 - 10 3/4ounce cancondensed chicken with white and wild rice soup or cream of chicken soup
1/2 cup sour cream
1/3 cup dry white wine or chicken broth
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cups shredded cooked chicken or turkey
1/3 cup finely shredded Parmesan cheese
1. Prepare rice mix according to package directions.
2. Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.
3. Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.
nutrition facts (Chicken and Wild Rice Casserole)
Servings Per Recipe 4, cal. (kcal) 468, Fat, total (g) 19, chol. (mg) 98, sat. fat (g) 9, carb. (g) 43, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 29, vit. A (IU) 972, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1339, Potassium (mg) 453, calcium (mg) 151, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
I need to decide what I'm going to cook this weekend for next week's meals.
Chicken and Wild Rice Casserole
Makes: 4 servings
Prep 30 mins
Bake 350°F 35 mins
1 6 ounce packagelong grain and wild rice mix
1 mediumonion, chopped (1/2 cup)
1 stalkcelery, chopped (1/2 cup)
2 tablespoons butter
1 10 1/2 - 10 3/4ounce cancondensed chicken with white and wild rice soup or cream of chicken soup
1/2 cup sour cream
1/3 cup dry white wine or chicken broth
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cups shredded cooked chicken or turkey
1/3 cup finely shredded Parmesan cheese
1. Prepare rice mix according to package directions.
2. Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.
3. Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.
nutrition facts (Chicken and Wild Rice Casserole)
Servings Per Recipe 4, cal. (kcal) 468, Fat, total (g) 19, chol. (mg) 98, sat. fat (g) 9, carb. (g) 43, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 29, vit. A (IU) 972, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1339, Potassium (mg) 453, calcium (mg) 151, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
I need to decide what I'm going to cook this weekend for next week's meals.