Rotisserie Chicken and Wild Rice Casserole
Prep time: 20-25 minutes
Cook time: 90 minutes
Servings: 6
Ingredients
Cook time: 90 minutes
Servings: 6
Ingredients
- 1/2 cup wild rice
- 1/2 cup white or brown rice
- 4 cups boiling chicken stock
- 1 medium onion, diced
- 3 garlic cloves, diced
- 2 stalks celery, diced
- 4 Tbsp butter
- 1/2 rotisserie chicken, pulled or chopped into bite-size pieces
- 8 oz can mushroom stems & pieces, with liquid
- 2 cans cream of chicken soup
- 1/2 tsp salt
- 1/2 tsp garlic salt
- 1 tsp fresh-cracked pepper
- Medium-sized mixing bowl
- Medium-sized sauce pan
- 5 quart Dutch oven OR large skillet & large casserole dish
Preheat oven to 325 degrees.
Combine rices in a mixing bowl. In a medium sauce pan, bring 3 cups of the chicken stock to a boil, leaving one cup for the casserole. Pour the heated stock over the rices and let steep for 15 minutes.
While the rice is steeping, melt the butter over medium heat in a large dutch oven.* Sauté the onion, celery, and garlic for 5-6 minutes or just until the onions and celery start to soften.
Toss in the chicken and cook for another minute or two until the meat is thoroughly heated. Stir in the contents from the can of mushrooms, the cream of mushroom soup, the remaining cup of chicken stock, and the seasonings. Finally, drain the rices before combining them with the mixture.
Cover the Dutch oven, transfer to the preheated oven, and bake for 90 minutes. Serve immediately.
* If you don’t have a large dutch often, sauté the meat and vegetables in a large skillet before combining all of the ingredients in a large casserole dish.
Combine rices in a mixing bowl. In a medium sauce pan, bring 3 cups of the chicken stock to a boil, leaving one cup for the casserole. Pour the heated stock over the rices and let steep for 15 minutes.
While the rice is steeping, melt the butter over medium heat in a large dutch oven.* Sauté the onion, celery, and garlic for 5-6 minutes or just until the onions and celery start to soften.
Toss in the chicken and cook for another minute or two until the meat is thoroughly heated. Stir in the contents from the can of mushrooms, the cream of mushroom soup, the remaining cup of chicken stock, and the seasonings. Finally, drain the rices before combining them with the mixture.
Cover the Dutch oven, transfer to the preheated oven, and bake for 90 minutes. Serve immediately.
* If you don’t have a large dutch often, sauté the meat and vegetables in a large skillet before combining all of the ingredients in a large casserole dish.
Ground Beef Variation:
Replace the rotisserie chicken with 1.5 pounds of ground beef, browning it amid the onions, celery, and garlic after they’ve been sautéed.
Note: The flavors develop best if prepared the night before and refrigerated until it’s time to bake.
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Replace the rotisserie chicken with 1.5 pounds of ground beef, browning it amid the onions, celery, and garlic after they’ve been sautéed.
Note: The flavors develop best if prepared the night before and refrigerated until it’s time to bake.
< Back to Entrees and Main Dishes