Sunday, January 13, 2008

Chicken and Wild Rice Casserole

4 Chicken breasts, cooked and cubed
2 pkgs wild and white rice mix (Uncle Ben's is good)
3 stalks celery, sliced
1/4 cup butter
2 cans cream of chicken soup
1/2 cup mayonnaise
1 cup corn flake crumbs
1 cup sliced almonds
1/2 cup butter, melted
1/2 cup onions

Prepare rice according to package directions. Saute onions and celery in 1/4 cup butter. Mix together rice, chicken, onion, cheese*, celery, soup, and mayo. Place in greased 9" x 13" pan. Spread cornflake crumbs over the top. Sprinkle almonds and drizzle melted butter on top. Bake at 350 F for 25 minutes.
* These are the original directions. There is no cheese in the ingredient list, so I usually just add some cheddar.

This is from my sister, Lindsay. Her cooking history is an inspirational feel-good story in and of itself. When she got married, we all cringed to think of her trying to feed her skinny-with-a-voracious-appetite-husband. 13 (14?) years later, however, she has a reputation as a fabulous cook and people have even asked her to put together a recipe book. Who would have thought?

Anyway, this is my favorite recipe for taking dinner to someone else. It easily divides itself into two pans and is great comfort food!

No comments: