Chicken and Rice Bake

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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.

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