Chicken and Wild Rice Casserole

My mother-in-law gave me this recipe when I got married. It is my husband’s favorite casserole and is truly one of the best casseroles I’ve ever had. I can never have just one serving of this. I always have to go back for seconds so be warned.

2 c. chopped, cooked chicken – I generally use 3 breasts so I have plenty of chicken in it.
1 box Uncle Ben’s or your favorite brand of long grain and wild rice
1 c. sour cream*
1 can cream of mushroom or cream of chicken soup*
2 T. butter or margarine*
1/2 small onion
1/2 green bell pepper

Preheat oven to 350 degrees. Cook your long grain and wild rice according to package directions. While that is cooking, saute the onion and bell pepper in 2T. butter or margarine until onions are translucent. In a large bowl combine chopped, cooked chicken, cooked rice, sauteed onions & peppers with the cream soup and sour cream. Pour into casserole dish sprayed with cooking spray. Bake uncovered for approx. 30 minutes. We always pair this with a salad.

*Lighten this recipe up a bit by substituting light sour cream, fat free cream soup and canola oil or cooking spray.

This post linked to: Tasty Tuesday

Janet is a mom to two daughters and is married to her best friend. Her belief that we are blessed so that we may bless others fuels her writing at where she shares her thoughts on faith, family, and frugal living. She strives to make the most of what she's given in life and hopes to inspire others to do the same.