Chicken and Wild Rice Casserole Recipe

      Another rice casserole recipe, I know. But it was really good and I am on a mission to find meals to fit into my wheat free diet. I served this with fresh steamed greenbeans and fresh roasted parmesan cauliflower. It was a super yummy combination. And once again the casserole is half eaten- oops!


1. Precook:
1 C. brown rice
1/4 C. wild rice
2. Sautee the following in butter or olive oil: (preheat oven to 350)
1/2 C. diced onion
2-3 grated carrots
1 minced clove of garlic (optional)
salt and pepper to taste
3. Mix together:
2 C. chicken broth
1 T. cornstarch
4. Then add into the sauteed vegetables and bring to a boil. (remember to stir constantly so that the cornstarch doesn't clump) Turn off heat. Stir in:
1 C. sour cream (or plain yogurt)
small can of green chile peppers (optional)
5. Pour into a large mixing bowl. Add in:
cooked rice
2 C. shredded cooked chicken
4 oz. grated cheddar cheese
6. Mix all together. Pour into a greased 9X13 casserole dish. Top with:
additional 4 oz. grated cheddar cheese
cilantro
7. Cover and bake on 350 for approximately 30-40 minutes.

Chicken and Wild Rice Casserole