Chicken and Wild Rice Casserole

Hope everyone had a great weekend! I made this casserole last week for dinner, and it was a hit. Casseroles get a bad rap, but I unashamedly love them...they're easy to put together; they freeze well; and they're great to take to a neighbor or friend.

 

I especially loved the addition of water chestnuts and almonds in this one. Added some crunch, which I liked. I used a Rotisserie chicken to make things a little easier. Hope you enjoy!

 

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Chicken and Wild Rice Casserole

{Southern Living magazine}

 

1 (2.25 oz.) package sliced almonds

2 (6.2 oz.) boxes fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4 oz.) cans cream of mushroom soup

2 (8 oz.) cans chopped water chestnuts

1 (8 oz.) container sour cream

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (16 oz.) shredded Cheddar cheese, divided

2 cups soft, fresh breadcrumbs

 

Preheat oven to 350 degrees F. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

 

Prepare rice mixes according to package directions.

 

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

 

Bake at 350 degrees F for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

 

Enjoy!

 



Tamale Pie Mix-Up

There's no better feeling than finding a recipe that the whole family loves! And there's no worse feeling than cooking something that your kids refuse to even touch. Anybody with me here?

 

I found this recipe in the January issue of Southern Living magazine. I bookmarked it immediately for a night when we needed some comfort food. And guys, it is so good. And the girls loved it too! If you wanted to add some spice I think some jarred jalapenos would go great in the mix. I served ours with a side salad and garnished with cilantro. Enjoy!

 

 

Deb Wise's Tamale Pie Mix-Up

{Southern Living magazine}

 

2 cups whole milk

1 cup plain yellow cornmeal

2 Tablespoons vegetable oil

2 cups chopped yellow onion (about 2 medium onions)

1 Tablespoon minced garlic (about 3 garlic cloves)

1 large green bell pepper, chopped (about 1 cup)

1 pound ground beef

2 cups tomato sauce

1 cup frozen or drained canned corn

1 cup drained canned sliced black olives

2 Tablespoons plus 1 teaspoon chili powder

2 teaspoons kosher salt

1/2 teaspoon black pepper

6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups)

Sour cream and chopped fresh cilantro for garnish

 

Directions

 

Preheat oven to 350 degrees. Stir together milk and cornmeal and set aside.

 

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 8 to 9 minutes. Add beef; cook, stirring often, until meat crumbles and is no longer pink, about 7 minutes.

 

Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives, chili powder, salt, and black pepper. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish.

 

Bake in a preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.

 

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