One of the many perks of fall is comfort food. And here in the midwest, casseroles (sometimes also referred to as a "hot dish") are one such entree.
This week I made one of my family's favorite casseroles. Now, I'm going to share the recipe with all of you! I realize casseroles aren't for everyone, but if you're up for it, go ahead and give it a try. It's super easy and it re-heats great for leftovers.
Wild Rice Casserole
What you'll need:
- A box of Uncle Ben's Long Grain & Wild Rice (original recipe)
- Chicken breasts (we use Gold n' Plum extra tender breasts that come in a pack of 3)
- 1 can of cream of chicken soup (you can also use cream of celery or cream of mushroom instead)
- 1 can of corn (you can replace or supplement this with any other vegetables you like)
- 1 cup of shredded cheddar cheese
Prepare the box of Uncle Ben's rice as directed.
Boil the chicken breasts (place in cold water & bring to a boil; then reduce heat and simmer over medium heat for 8-10 more minutes). When done, dice the chicken into small chunks.
When both are finished, combine in a bowl and add the can of soup, can of corn (and/or other vegetables), and about 3/4 cup of cheddar cheese and mix it all up.
Then transfer the mixture to a casserole or baking dish and pop it in the oven at 350.
After it's been baking for about 10 minutes, sprinkle the rest of the shredded cheese over the top (feel free to add more or less, depending on how much you love cheese).
Serve and enjoy!