Chicken & Wild Rice Casserole
Source of Recipe
fooddownunder.com
List of Ingredients
1 cup wild rice
1 cup water
1 tbl butter
1 sm onion, chopped
1 10-oz. can cream of chicken soup
1 10-oz. can cream of mushroom soup
1/2 cup milk
3 tbl dry sherry
2 cup cooked chicken, cubed
4 slc bacon, crumbled
15-oz. jar marinated artichoke hearts, quartered
2 cup mozzarella cheese, shredded
1/4 cup fresh parsley, choppedRecipe
* Heat 1 cup of water in a saucepan until boiling. Add rice and cook until liquid is absorbed. Meanwhile, saute onion in butter until tender. Combine soups, milk, sherry, chicken and bacon and mix well.
* Add sauteed onion to chicken mixture. Place cooked wild rice on the bottom of a greased 13 x 9 inch-baking pan. Place artichoke hearts on top of the rice followed by chicken mixture. Sprinkle with cheese and parsley and bake for 30 - 40 minutes at 350 degrees.
Original poster's notes: This casserole is very good if you like artichoke hearts. The nutty flavor of the wild rice contrasts nicely with the tangy flavor of the artichoke hearts. We made this recipe the other night with noodles instead of rice. Culinary curiosity you might ask? Actually, we had just run out of rice. Take note...the artichoke hearts have a very strong flavor in this dish. Unless you are a big fan of artichoke hearts, you may want to limit the amount you add in this recipe. If you really
don't care for marinated artichoke hearts you may want to leave them out altogether. This recipe is great with or without them. You could also substitute some sauteed celery or sliced water chestnuts for a different flavor and texture.
* Note: Slimmers -: Use light or low fat soups if you can find them. Use low fat milk, low fat bacon (we used turkey bacon) and low fat cheese.
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