Food Chicken and Wild Rice Casserole By Yankee Magazine|Nov 16 2006| Yankee Magazine More by Yankee Magazine PRINT Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Login to post a commentLogin The casserole is very tasty and freezes well. I cut the chicken up into bite sized pieces before cooking. Reply 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). Reply I was very happy with this recipe. Thanks. Reply You might also like...FoodYankee Magazine“Weekends with Yankee” Season 9 Recipes By Yankee Magazine FoodYankee Custom EditorsGifts from Florida Citrus Celebrate Health This New Year By Yankee Custom Editors FoodYankee Magazine5 Citrus Recipes to Brighten Your Winter Table By Yankee Magazine FoodAmy TraversoThe Best Things Our Food Editor Ate This August By Amy Traverso
The casserole is very tasty and freezes well. I cut the chicken up into bite sized pieces before cooking. Reply
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). Reply
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.