How do I love thee casserole? Let me count the ways.
If the name of my blog didn’t give it away at first glance, I have also previously shared with you my affinity for casseroles in my Baked Blueberry Oatmeal Casserole recipe. Casseroles are comforting to the max, they produce enough leftovers to feed a small army, and they are a great way to clean out the fridge–anything goes!
According to my mom, I wasn’t always such a casserole aficionado. I have been told that I would often ask for a sandwich for dinner instead of the casserole Mom had on the menu. (Sorry Mama!) Only once I was older did I realize the error of my ways. A creamy combination of savory chicken, zesty rice, and yummy good-for-you veggies all in one dish–what could be better?
Chicken Wild Rice Casserole is particularly dear to my heart, because it was my grandpa’s favorite meal in my mom’s recipe book. Much to my then-casserole-despising self’s dismay, Grandpa would request Chicken Wild Rice Casserole every time he came to our house for a visit. My saving grace at the time was that Grandpa never failed to take me to TCBY for frozen yogurt after dinner. In that regard, my tastes have not changed; to me, frozen yogurt is still a cure-all.
I have made a few changes to the original recipe to make it a bit lighter and easier to prepare–swapping out sour cream for Greek yogurt and purchasing ready-cooked chicken at the store. Using a can of condensed cream of mushroom soup saves time, but you can easily make your own if you prefer. (Try this recipe.)
If you’re still not sold on casseroles, I implore you to try this recipe. Chicken Wild Rice Casserole is a healthy, foolproof weeknight meal that is absolutely addicting. One taste and you’ll know you want seconds!
Chicken Wild Rice Casserole
1 6-ounce package long grain and wild rice mix
1 cup chopped celery
1 cup sliced mushroom
1/2 cup chopped onion
1 10 3/4 ounce can 98% fat free condensed cream of mushroom soup
1/2 cup Greek yogurt
1/3 cup dry white wine
2 cups cooked chicken, cubed
salt and pepper to taste
Preheat the oven to 350 degrees and spray 2-quart casserole dish with cooking spray.
Prepare rice according to package directions. While rice is cooking, heat a small amount of olive oil in a sauté pan and cook onion, celery, and mushroom until tender. In a large bowl, stir together soup, yogurt, wine, salt, and pepper. Stir in cooked rice, vegetables, and chicken. Pour mixture into casserole dish and bake uncovered for 35 to 40 minutes. Stir before serving.
Serving Size: 1 cup