I have found that Chicken Wild Rice Casserole is my favorite “to go” recipe. I usually keep the ingredients on hand so that my prep time does not include a trip to the grocery store. This recipe also lends itself to doubling the ingredients…..You might as well feed your family also! If you really want to be prepared, make two casseroles and freeze them. “Bonus meals” in your freezer will bless your family and impress your friends.

Chicken Wild Rice Casserole

6 – 8 Chicken Breasts ½ c. Margarine

Water 1 (8oz.) package sliced Mushrooms

1 c. White Cooking Wine ½ c. Celery, chopped

½ t. Salt 1 (8oz.) Sour Cream

½ t. Curry 1 can Cream of Mushroom soup

2 boxes of Uncle Ben’s Wild Rice Shredded cheddar cheese

Boil chicken in water, white wine, salt and curry. Cook rice according to package directions except use half each stock and water. Chop chicken. Cook celery and mushrooms in margarine. Mix all ingredients. Top with cheese. Bake at 350 degrees for 40 – 50 minutes.

Tip: As you mix the casserole, make sure that it has a moist consistency. Extra water may be added to achieve the desired result. Casserole freezes well.

Speed Tip: If time does not permit cooking the chicken, omit the first step. Buy a rotisserie chicken from the grocery store and chop. When cooking the rice, use one can of chicken broth as a portion of the water to give added flavor to the casserole.

I hope you enjoy this recipe as you minister to others!

There are even more recipes and time saving tips in the 2010 Family Organizer. It’s not just a calendar!