Chicken and Wild Rice Casserole

Print This Recipe Print This Recipe Chicken and Wild Rice Casserole

chicken-and-wild-rice-casseroleThis casserole has a rich elegant flavor.  You can prepare this recipe and cool to room temperature, then freeze it to serve another time.  This recipe makes a large casserole so it would be great to take to a “pot luck” dinner or family gathering.

1 package boxed long grain and wild rice (the kind with the flavor packet) cooked
1 medium onion
3 celery ribs
1 Tablespoon olive oil
2 cups instant whole grain brown rice*
2 cups chicken stock
1 Tablespoon chicken bouillon flavor granules
1 can cream of celery soup
1 can cream of mushroom soup
2 cups cooked cubed chicken

Cook long grain and wild rice and place in a large casserole dish (13×9).  Chop onion and celery and saute in 1 tablespoon of olive oil until tender.  Stir in brown rice, chicken stock and chicken granules. Cook over medium heat until mixture begins to boil then pour into casserole dish with wild rice.  Stir in soup and cooked chicken.  Bake in 350 degree oven for 40 min

* Can substitute regular white rice if desired.

~Marsha Bradford

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