Creamy Chicken and Wild Rice Bake
Equipment
- baking pan 9×13 inch
- aluminum foil
Ingredients
- 1 ½ cooked chickens skin and bones removed
- 1 box Uncle Ben’s wild rice
- 2 cups water
- ½ cup chopped green pepper
- 2 cans cream of mushroom soup
- 1 soup can milk
- Salt and pepper to taste
- 1 8 oz. package Pepperidge Farm stuffing mix
- 2 sticks butter melted
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the cooked chicken evenly over the bottom of a 9×13 inch baking pan.
- Cook the wild rice according to the instructions on the package, using 2 cups of water.
- Once cooked, mix the rice with the chicken in the baking pan.
- Add the chopped green pepper, cream of mushroom soup, milk, salt, and pepper to the chicken and rice mixture.
- Mix until well combined.
- In a separate bowl, melt the butter and mix it with the stuffing mix.
- Sprinkle the buttered stuffing mixture evenly over the top of the chicken and rice casserole in the baking pan.
- Cover the pan with aluminum foil and bake in the preheated oven for 30-40 minutes, or until the casserole is heated through and the top is golden brown.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve this creamy chicken and wild rice casserole with a side of steamed vegetables or a crisp green salad for a hearty and satisfying meal.Wine Advice:
Pair this comforting casserole with a medium-bodied white wine like Chardonnay or a light red wine like Pinot Noir to complement its creamy texture and savory flavors.Nutritional Information
Calories: 450 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 25 g | Fiber: 2 g | Sugar: 3 g
