Editor’s Note – Okay, everyone…this post is from Jani, Whitni’s mother. Recall that we kicked off our Stockyards City Cookbook Cook-Through last week. Here’s their second entry!
I would like to begin by saying that after reading her first post I think my daughter, Whitni, has shown me up! Unfortunately there will not be a slide show with my post. I’m not even sure I know how to do that. Maybe if I am really nice she will teach me how to set up a slide show when she is home for Thanksgiving.
I looked through the Stockyards City Centennial Cookbook several times before I chose my first recipe. I ended up picking Natalie Browne’s recipe for Chicken and Wild Rice Casserole. I did make one omission to the original recipe, the mushrooms. We are not much on mushrooms at our house. In fact when I asked my husband if he wanted me to put the mushrooms in he said he only wanted mushrooms ‘…if they would give him hallucinations,’ – such a kidder!!
The recipe was very easy to make and the ingredients were easily found. For our family of three (my husband, our 17 yr. old son, and myself) there was plenty of food. In fact, we only ate half of the casserole and that was with everyone having seconds. Which means leftovers will come in handy for dinner another night when we have had a hectic day (translates to: Jani doesn’t want to cook) . Oh wait, my family doesn’t eat leftovers! Well, maybe if you decide to prepare this for your family there will be enough to keep you out of the kitchen an extra day.
We had green beans, salad, and rolls with the Chicken and Wild Rice Casserole. I loved the fact that the recipe calls for rotisserie chicken, this saved a tremendous amount of time. I will definitely make this casserole again.
Chicken and Wild Rice Casserole
from Natalie Browne
1 box Uncle Ben’s Wild Rice Mix (fast recipe)
1 (8oz) sour cream; 1/4 C Italian dressing
1 pkg. sliced mushrooms
1 rotisserie chicken
1 sm pkg sharp cheddar cheese
1 can chicken broth
Shred chicken meat. Cook rice in chicken broth, last 5 minutes add mushrooms. Mix chicken, rice, sour cream and Italian dressing together. Put in a greased 9×13 inch pan. Sprinkle cheese on top. Cook in a 350 degree oven for 30 minutes or until bubbly.
The only other change I made to the recipe was I used mild cheddar cheese instead of sharp. For the cheese I bought a 2 cup package of finely shredded cheese and did not use all of it.
If you are looking for an easy dinner this one fits the bill. I think you could even make this ahead of time, freeze or refrigerate, and pop it in the oven when you get home from work.