Cooking Mommy: Chicken & Wild Rice Casserole

Tuesday, April 14, 2009

Chicken & Wild Rice Casserole

I love this casserole! It is easy to make and easy clean-up, plus not a lot of ingredients. It includes your meat, vegetables, & rice in one dish. I absolutely love the way it tastes, and I love the crunch of the water chestnuts in it. My boys call them "chips" and pick those out and eat them first. :-)
Ingredients
1 lb chicken (I prefer breasts but you can use whatever you like or even leftover chicken)
2 cups chicken broth (I actually keep chicken bouillon cubes in the house, so I use 2 of these and crumble them up, plus 2 cups water)
1 can cream of chicken soup
1 box Long Grain & Wild Rice, plus seasoning (I like Uncle Ben’s Original Recipe or Zataran’s brand)
1 can French-style green beans, drained
1 can sliced water chestnuts, drained

Directions
Boil your chicken until it's cooked through & shred into a bowl. Add all the other ingredients, mix, and pour in a 9x13 casserole dish and bake at 350 degrees for 45 minutes.

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3 comments:

Cindy McHaffieApril 14, 2009 at 9:36 AM
Yummy! I have had it when Amber made this and love it. =]
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AnonymousApril 14, 2009 at 1:32 PM
I loved this, too, when you made it for me. :o) ~Laura V.
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AmberMay 8, 2009 at 9:31 PM
From my friend, Tiffany, "I tried the casserole and it was yummy (Ryan agrees)! Thank you! Next up... Taco Mac :)"
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.