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. Everyone loved it. I served it along side broccoli, but putting broccoli in it would be a good move next time.
CHICKEN AND RICE BAKE
ingredients:
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 chicken 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.
The Hungry Apple 