Thursday, December 2, 2010

Chicken Wild Rice Casserole | Easy Week Night Dinner

2 cups Wild Rice
3-4 large Chicken Breasts
2-3 cups Broccoli
2 Can Cream of Mushroom Soup (You can use Campbell's or an Organic version works well too)
1 clove Garlic


Place 2 cups rice with 4 cups water in stock pot. Bring to a boil and then let simmer for 35-40 minutes or until tender.

Saute chicken in a skillet with olive oil and garlic.

Remove cooked chicken to cool.

Place broccoli in same skillet with 1/2 cup water. Place a lid on the skillet to steam the broccoli.

Dice the cooled chicken.

Mix the cooked rice, diced chicken, and steamed broccoli with cream of mushroom soup.

Place in a baking dish and bake at 350 degrees for 20-25 minutes.

You can top with white cheddar or any type of cheese if you'd like!

1 comment:

  1. This looks so good! I'm going to try it this week!