Christie's Wild Rice Casserole

I went "home" this summer, meaning I went to FL to be with family. My sisters chose to have much bigger families than me... Lots of kids (ok, two or three children each) and a husband and dog! So their evenings are a little more rushed than mine. Christie swears by the casserole. And she freezes them to throw in on those last minute game nights. She served me one of her frozen casseroles last July, and we truly gobbled it up! I recreated it last night. I chose the lazed kitchen prep and made just one on a Saturday night, and it was a hit. A big hit! Even late night guests were impressed when trying it late at night.

What you'll need:




4 pieces of chicken (breasts or thighs)
1 box long grain wild rice mix (cooked)
1/4 C butter
2 celery ribs
1 medium onion
1 8oz can sliced chestnuts
2.5 cups cooked chicken
1.5 C cheddar, divided
1 can cream of mushroom
1 8 oz SC
1/2 C milk
Salt/pepper
Croutons

First, I prepared the rice and it set aside in a throw-away pan, sprayed with Pam. Then I boiled the chicken. I love dark meat, so I used chicken thighs. After salting the water, I added the chicken. I do not cube it; but I did put a slice in the middle. Chicken was ready to go in 30 minutes. While it was boiling, I had prepped the rest, which just means that I  sauteed the onions and celery in butter to soften, and sliced and diced and mixed the ingredients in the throw-away pan.



Add the soup, sour cream, milk and cheese, top with crushed croutons and bake at 350 for 35 minutes. I am using my Japanese convection oven, but my gas oven would have worked just as well. Throw away pans, while not visually appealing, appeal to those who don't have the luxury of a dishwasher.  That still happens, you ask?  In Japan, yes...






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Location:Honcho 3-Chōme,Yokosuka,Japan