In trying to be a better blogger, I needed to do a quick update today so I decided to share a recipe I really like. Every Friday, Kelly's Korner has a different "Show us your life" theme and this week it's dinner recipes. Although I don't know Kelly, I started reading her blog when her baby girl, Harper, was born and was in the NICU and I have been hooked ever since. I finally decided to join in and contribute something. This is a recipe that a friend made for us after Allison was born and I just LOVE it. I am probably going to make it this week and freeze it for my sister-in-law because she is having a c-section on Thursday and welcoming my first niece into the world! We can't wait to meet you Madelyn! Hope y'all enjoy the recipe!
Chicken and Wild Rice Casserole
2 (6.2 oz.) pkg. fast cooking long grain and wild rice mix
1/4 c. butter or margarine
2 medium onions, chopped
4 ribs celery, chopped
2 (8 oz.) cans sliced water chestnuts, drained
5 c. chopped cooked chicken
4 c. shredded cheddar cheese
2 cans cream of mushroom soup
1 (16 oz.) container sour cream
1 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. soft breadcrumbs
Prepare rice mix according to package directions; set aside. Melt butter in a large skillet over medium heat; add onions, celery, and water chestnuts. Sauté 10 minutes or until tender. Stir in rice, chicken, 3 cups of cheese, soup, and next 4 ingredients. Spoon mixture into a lightly greased 15x10 inch baking dish or a 4-quart casserole. Top casserole evenly with breadcrumbs. Bake at 350°F for 30 minutes. Sprinkle with remaining 1 cup of cheese and bake for an additional 5 minutes.
2 comments:
So, once you cook this...if you decide to freeze it, how is the best way to prepare it once you take it out of the freezer?
You know, I just thaw it completely then pop it in the oven. So sorry I am just now replying to this...I just saw it :(
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