00:00chicken wild rice casserole this chicken wild rice casserole is based
00:05basically the grown-up version of your childhood comfort food dreams except it actually tastes
00:10sophisticated enough to serve to people you're trying to impress for the rice base you
00:15use a six ounce box of uncle Ben's long grain and wild rice one tablespoon butter
00:20half onion diced and one stalk celery diced for the casserole
00:25you'll need one ten point five ounce can cream of chicken soup two cups cooked
00:30chicken one and a half cups frozen vegetables one half cup heavy cream or milk
00:35salt and black pepper to taste and one half cup grated cheddar cheese
00:40preheat your oven to 350 degrees Fahrenheit and lightly grease a casserole dish
00:45with nonstick spray a 9 by 13 inch or 9 by 9 inch glass dish works well
00:50for even heating cook the wild rice according to package directions until tender
00:55and fluffy using a heavy bottom saucepan to prevent sticking while the rice cooks
01:00melt one tablespoon butter in a skillet over medium heat until foamy then saute
01:05the diced onion and celery for five to seven minutes until soft translucent and
01:10fragrant but not browned in a large mixing bowl combine the cooked right
01:15rice and sauteed vegetables then add the cream of chicken soup cubed chicken
01:20frozen vegetables and heavy cream seasoned generously with salt and black pepper
01:25pepper mix thoroughly until the mixture is creamy and evenly combined
01:30and spread it evenly into the prepared casserole dish smooth the top and spread it evenly into the
01:35Sprinkle with grated cheddar cheese.
01:37Cover tightly with foil and bake for 20 to 30 minutes.
01:40Until hot and bubbling.
01:42Removing the foil during the last 10 minutes.
01:45You want a crispier top.
01:47Let the casserole rest for about 5 minutes before serving.
01:50Serving warm.
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