chicken wild rice casserole

I just plopped the casserole in the oven at 7:00 so it will be fresh out of the oven in no time... You're more than welcome to come over for a bite or two... or three.  I doubled the recipe, so there is plenty! If not tonight come over tomorrow -- left overs always do the trick for lunch.

I'll have to say... I've never made this before but I've figured out what I don't like about it.  My mom gave me this recipe and I always enjoy it but there is one thing I'd alter - the amount of chicken. It all came back to me last night when had 4 or more pieces left in my bowl. Soo... if you're like me and like the creamy rice A LOT, I'd do half the chicken it calls for. Other than that though, it was tasty!

Ingredients:

1 pkg. Uncle Ben’s Long Grain and Wild Rice (Original Recipe)

¼ c. butter (4T)

½ c. chopped onion

1/3 c. flour

Salt and pepper to taste

1 c. half and half (and a little more)

1 c. chicken broth (and a little more)

2 cups cubed cooked chicken breast

1/3 c. parsley (chopped fine) or 1 heaping tablespoon dried

1/2 c. slivered almonds and/or 1 can sliced water chestnuts

Directions:

Make rice according to package directions.  Melt butter in large sauce pan and add onion and cook ovear low heat ‘til transparent and tender.  Stir in flour, salt and pepper.  Gradually stir in ½ and ½ and chicken broth.  Cook stirring constantly until thick.  Mix with remaining ingredients. Place in 2 quart casserole.

Bake 375 degrees, 30 minutes.  Can be refrigerated overnight before baking.  Freezes well.

Serve with fresh parsley sprigs on top.

I like this with buttered cooked carrots and/or a green salad.

steak, potatoes, and fresh tomatoes to "add color"

If anyone wants potato casserole, I have an entire pan left over! Let me know. Because of the rainy day I thought i would make some comfort food. My mom likes to say the potatoes casserole is an instant "clog of the arteries" dish. The steaks, purchased from Eddies, were delicious! Definitely going to get my steaks there from now on. And the tomatoes were a great touch... And taste of healthy... I guess you could say. Everything here is easy to make and goes together very well!

Potato Casserole:

32 ounce hashbrowns chunks or shredded

stick of butter

3/4 chopped onion -- medium onion chopped

pint of sour cream

can of cream of chicken soup

3 cups of shredded cheddar

TOPPING:

Corn Flakes

1/2 stick of butter

Directions: Break up hashbrowns, melt the stick of butter, then mix ALL ingredients. I used two circular cake pans because that is all I had in the lovely dorm but a nice casserole dish to fit the entire mix would be recommended. After putting mix into two circular cake pans, melt a half stick of butter and add to 2-4 cups of corn flakes. Mix together and make a nice layer on top of the dish. 35-45 on 350 degrees.

Steaks: 

I bought 4 filets from Eddies. These are extremely simple to pan-sear and still get a great flavor! I rubbed minced garlic, dried minced onion, and salt & pepper on each side of the steaks. Heat the pan with a little bit of olive oil on each side and sear each side for a few minutes on each. From there, make it how you like. I like my steak Medium rare... but if you like it cooked through, add a top to the pan to keep the heat in, lower the heat and cook however long you'd like!