Chicken and wild rice casserole by Paula Dean's Lady and Sons Too! cookbook
If you know Paula's cooking, then you know this is not low fat but it is GOOD and Fall is the time of year for Comfort Food!! Be careful with the curry powder, depending on how much you like it. I am not a big fan of Indian food and when Jeff decided to make this, I was worried about the taste. The curry powder compliments the other ingredients. Enjoy!
If you know Paula's cooking, then you know this is not low fat but it is GOOD and Fall is the time of year for Comfort Food!! Be careful with the curry powder, depending on how much you like it. I am not a big fan of Indian food and when Jeff decided to make this, I was worried about the taste. The curry powder compliments the other ingredients. Enjoy!
Ingredients:
- One 6 oz package long grain and wild rice, cooked according to directions
- 4 cups diced cooked chicken breast
- Two 10 oz cans of cream of chicken soup (can use the light version)
- One Cup Mayo
- 2 teaspoons curry powder, or to taste.
- One 8 oz pacakge Pepperidge Farm Cornbread Stuffing Mix
- 1/4 cup ( half stick) butter
Directions:
Place rice in a greased 2 quart casserole. Layer the chicken on top of the rice. Mix the soup, mayo, and curry powder, and pour over the chicken. Sprinkle the cornbread mix over the casserole as a topping and place the butter (cut into small squares) on top.
Bake at 350 for 30 min or until bubbly. Serves 8.
Place rice in a greased 2 quart casserole. Layer the chicken on top of the rice. Mix the soup, mayo, and curry powder, and pour over the chicken. Sprinkle the cornbread mix over the casserole as a topping and place the butter (cut into small squares) on top.
Bake at 350 for 30 min or until bubbly. Serves 8.
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