As my former customers know, I didn't really do too many traditional casseroles at The Secret Chef. This one caught my eye though, because it was just SO easy. I had to try it! It came out pretty decent. I loved that the rice did not have to be cooked before assembling the casserole. I was super
lazy thrifty and used leftover rotisserie chicken. I served it with steamed broccoli and baked sweet potatoes to make the dinner a little healthier. This would be a good recipe to double and freeze one (unbaked) for later. I tested it and it froze just fine!
Note to self: Get some prettier casserole dishes if I am going to be making and photographing casseroles very often-- the photos came out very "blah".
Chicken and Wild Rice Casserole
(serves 4)
3 cups cooked chicken, cut into bite-sized pieces
1 (6 oz) box Uncle Ben's Wild Rice Mix
1 can cream of mushroom soup
approximately 2/3 can milk
1. Preheat oven to 350 degrees F.
2. Mix all ingredients together and pour into 2-quart casserole dish (sprayed with non-stick spray).
3. Cover and bake 30 minutes.
Enjoy!
