This is a new (for me) spin, on a back in the day chicken and rice casserole that I enjoyed as a kid. The Picnic lunch spot, in Nashville, puts a little curry in their broccoli soup and I thought this would translate well to a casserole. I searched the internet for a place to start and ended up basing it off this local gal’s recipe with a few changes. Then, I made it a little more organic, if you care about that type of thing. We loved it. I served it along side broccoli, but putting broccoli in it would be a good move next time.
CHICKEN AND RICE BAKE
1 organic rotisserie chicken, shredded (i only used the white meat, but you could use all of it)
1 12 ounce box of organic cream of mushroom soup
8 ounces organic sour cream
1 box of lundberg’s wild rice (or brand of your choice)
1 1/2 teaspoons curry powder
8 ounces of organic sour cream
1 cup of organic panko breadcrumbs
4 tablespoons of organic butter, melted
salt and pepper
1 tablespoon of poppy seeds
cooking spray, your choice
instructions and directions:
heat oven to 350 degrees.
cook rice according to package instructions.
combine cooked rice, soup, sour cream and curry powder in a medium sized bowl. season with salt and pepper. add chicken to the bowl and stir well to combine.
pour mixture into a casserole dish that has been sprayed with your choice of oil.
in a small bowl, combine bread crumbs and butter. top casserole with crumbs and sprinkle with poppy seeds.
bake at 350 for about 35 minutes. casserole will brown and will be bubbly.