I love casseroles. They are just comfort food. Casseroles are warm and yummy and delicious. My favorite casserole is this Chicken and Wild Rice.
It has a warm and creamy inside and a crunchy top. It is full of yummy goodness. And, believe it or not, I can make it milk/dairy free for my sweet String Beane. We all love eating this meal. All the little beanes eat it up and, like I said, it is my favorite casserole. That lands it a spot in the family favorite recipe section!
I originally found this recipe in a copy of Southern Living. I will list the recipe the original way and put in parenthesis how I made it milk free.
Ingredients
1 (3lbs) whole chicken
1/2 c water
1/2 dry sherry (I have always just used chicken broth because I don't have dry sherry)
1 celery stalk
1/2 onion quartered
3/4 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon pepper
1/8 teaspoon poultry seasoning
1 (6oz) package Uncle Ben's long grain and wild rice mix
1/4 c butter (Flieshmann's unsalted margarine)
1 (8oz) package sliced mushrooms
1/2 c green onions chopped
1/2 c sour cream (Toufutti "sour cream")
half can of cream of mushroom soup (homemade concoction of faux cream of chicken soup)
1/2 sleeve Ritz crackers
1/2 of a 6 oz can of French's Fried onions
2 T butter melted (Flieshmann's unsalted margarine)
1/8 teaspoon paprika
1/8 teaspoon garlic salt
Directions
Bring the first nine ingredients to a boil in a large Dutch Oven. Reduce heat and cover. Simmer for 1 hour or until chicken is done. Remove chicken, reserving broth. Strain broth into a 4 cup measuring cup. Discard solids. Cook rice according to package directions, substituting 2 1/8 cup reserved chicken broth for water and omitting butter.
Bone and chop the chicken (remove skin).
Melt 1/4 cup of butter in dutch oven and add mushrooms and green onions. Saute` 10 minutes. Stir in rice, chicken, sour cream, and soup. Spoon into casserole dish.
Stir together crushed crackers and fried onions. Stir in 2 T melted butter, paprika, and garlic powder. Sprinkle over casserole mixture. Bake at 350 degrees for 20-30 minutes. Uncover and bake 5-10 minutes or until bubbly.
It comes out looking like this.
Spoon it onto the plates and serve it up with some broccoli.
This is such a good dish for cold nights. Or any night for that matter.
I am linking up with Metamorphasis Monday
and these other awesome parties!
I am linking up with Metamorphasis Monday
and these other awesome parties!
