Chicken and Wild Rice Casserole
By Yankee Magazine|Nov 16 2006|
Yield
Serves 4 to 6.
Rice Recipe Contest - Second Prize Winner
Ingredients
1 box wild rice mix
4 chicken breasts, boned and skinned
1 medium tomato, seeded and chopped
1 small red onion, diced
2 ribs celery, diced
1/3 cup pecans, chopped
1 cup light mayonnaise
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
8 ounces shredded Monterey Jack cheese
Instructions
Preheat the oven to 350 degrees F. Prepare the rice according to the package directions. Place the chicken breasts in the bottom of a greased 13×9-inch casserole dish. In a large bowl, combine the rice with all of the remaining ingredients except the cheese. Spoon the rice mixture around the chicken breasts. Sprinkle the cheese on the chicken and rice. Cover and bake for 30 minutes. Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.
-Glenna Anderson Muse, Springfield, Missouri
The casserole is very tasty and freezes well. I cut the chicken up into bite sized pieces before cooking.
This is a fine recipe. However, I do not understand why everyone seems to want to use chicken breasts exclusively. I much prefer the dark meats and would use thighs for this recipe (and usually for any recipe that calls for breasts).
I was very happy with this recipe. Thanks.