Wednesday, May 16, 2012

Chicken and Rice Casserole--with a wild side!

When Blake and I first got married, all I ever made were casseroles. He grew up NEVER eating casseroles, how could this be?! He hasn't been a huge fan, but we do have a few favorites that have grown on him. My mother-in-law is also a huge fan of this particular dish...and of course, so am I!

  • 1 cup wild and brown rice mix (found at bulk barn in Canada) or 1 box Uncle Ben's Long Grain and Wild Rice
  • 2.5 cups salted water (to cook rice, or cook Uncle Ben's box according to package directions)
  • 2 cups chicken, cooked and cubed
  • 1 Tbs butter
  • 1/2 cup celery, chopped
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1-2 cloves garlic
  • 1 cup frozen peas
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1.5 cups grated cheese
  • 1/3 cup toasted sliced almonds
  • Salt and pepper to taste
  1. Bring the water to a boil and add rice. Reduce to simmer, cover, and cook for about 35 minutes OR cook uncle ben's rice according to package directions.
  2. Meanwhile, melt butter and add carrots. Cook for 2 minutes. Add onions and carrots, cook for another 4 minutes. Add garlic and cook for another minute.
  3. Pre-heat your oven to 325 degrees (about 10 minutes away from rice being ready)
  4. In a large bowl, mix rice, chicken, the cooked celery, onion, carrot and garlic, frozen peas, cream of mushroom soup, and milk. Season with salt and pepper to taste.
  5. Spread in a 9x13 baking dish. Sprinkle with cheese and sliced almonds.
  6. Bake for 30 minutes-1 hour (until bubbly)
Enjoy and bon appetit!

adapted from a recipe found at

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