Weeknight Meal Crunch: Chicken and Rice Casserole

I grew up with my grandmother making casseroles. So naturally, I love them! They’re great options for kids (or adults) who don’t care for veggies and many of them are great for serving a whole family or having great leftovers that save well. I’m also big on anything that can save me time in the kitchen during the week, so rotisserie chicken is one of my favorite things to pick up from the store. This recipe incorporates both things, so naturally it’s a hit in my house! It’s actually one of my husband’s favorites. I’ve been making it so long I can’t remember where I found the original recipe, but I most likely found it on the internet. This one does take a little longer then last month’s weeknight meal crunch. It’s about 25 minutes of prep and then 35 minutes of bake time.

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First go ahead and start making the wild rice to the directions on the package. You’ll want about 6 ounces. Beware of the rice you buy as some will take 45 minutes to cook, I suggest a quicker one! I fell into this trap and got a rice that took an hour to cook!

Preheat the over to 450 degrees and now we’re ready to start! Chop 1/2 cup celery and 1/2 cup of onion. Then cook in a large skillet over medium heat with 2 tablespoons of butter, about 5 minutes.

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Then stir in 1 can of cream of chicken soup, 1/2 cup sour cream, 1/3 cup white wine or chicken broth (I use white wine and it adds A LOT of flavor!), and 1/2 teaspoon dried basil.