Chicken Casserole and Southern Comfort Food
The casserole is undergoing a resurgence in popularity. Blame it on the economy and the rising cost of food. Either way, it is a win win situation for everyone involved. No longer preferred are the high-end cuts of meat seared to perfection and served with the perfect wine. In today’s environment, extravagant food along with extravagant spending seem to be out of style amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there’s nothing more heartening and reassuring than a chicken casserole.
Now, if you’re someone who still thinks a casserole is a jumble of congealed leftovers, then think again.
Casseroles can take many shapes and forms. And while some may use leftovers, this doesn’t mean they should be avoided. After all, chicken enchiladas,which are often made with leftover chicken, is a type of casserole. Don’t forget about ooey gooey macaroni and cheese, an American staple. Fresh ingredients that are baked together in a sauce is the modern day casserole. They are some of the most satisfying and affordable types of dishes you can make.
Chicken and Rice Casserole
(You can substitute your Thanksgiving Turkey for the chicken)
1 medium onion
1 box of wild rice, such as Uncle Ben’s
2-3 cups diced cooked chicken
1(10 3/4-ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 bag of mixed frozen vegetables of your choice
1 cup grated cheese
Preheat oven to 350 degrees F.
Dice the onions. Saute in skillet until translucent. Allow to cool for 5 minutes.
Cook the wild rice according to the package directions. Allow to cool for about 10 minutes.
Combine the chicken, mayo, rice and cream of mushroom soup.
Add the vegetables
Put the cheese on top
Bake for 20 to 25 minutes or until bubbly.