"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken and Wild Rice Casserole, by , is from Brues, Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Brue
Added: Sunday, February 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup wild rice
1 can beef bouillion
1 can clear onion soup
½ stick butter
1 can sliced water chesnuts
1 can mushrooms (8 oz) or freshmushroms
6 half chicken breast with or without bone browned in olive oil

Directions:
Directions:
Mix first 6 ingredients together
Lay browned chicken beasts on top
Cover tightly
Bake at 350° for 2 hours—Do not check
Pork chops can be substituted for the chicken breasts

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 1/2 Hours
Personal Notes:
Personal Notes:
Marget requested this recipe. Anything Marget requests I will do if humanly possible. Marget is the youngest of my Grandchildren and came to visit us on the farm several summers when she was very young. One summer my daughter Carolyn and her husband Bob were in Audubon at the same time. Carolyn and Marget became fast friends and Marget took Carolyn’s hand and said, “We’re just like friends who came to visit our Grandma.” On the other hand she wasn’t quite sure what to make of her Uncle Bob. He was a lot of fun but sometimes the teasing went too far. Once when the teasing got pretty intense Marget retreated to her bedroom upstairs but Aunt Carolyn soothed her for a return in time for dinner which may possibly have been a Chicken and Wild Rice Casserole.

My first exposure to wild rice may have been from my friend Norma or neighbor Dee. Years ago wild rice was not generally available. It was exotic; an expensive and welcome treat. Most wild rice came from Minnesota and once, while fishing there we saw Indians harvesting wild rice in their canoes. Today it is grown commercially and readily available but then it was very special. Norma who is one the best cooks I know treated us to a wild rice casserole at her home. It was utterly delicious and I wanted to know how to prepare this delicacy. Norma graciously shared her recipe and it has been a staple of mine ever since.

I guess it is safe to say it became a family favorite. I recall one winter trip to CA to to visit Carolyn and Bob. As was our custom in those days Les drove the mobile home. I was a contented passenger and part time navigator. Our mobile was an Allegro 30 footer which could sleep six although we used it to live “on the road” for extended trips lasting a couple of months. On that caravan it was the Brue’s and the Worster’s Paul and Norma and Les and me. We settled into a campground near Carolyn and Bob’s and invited them to dinner. There would be nine for dinner and Carolyn and I agreed that we would both contribute to the meal. She would bring a dish from her place and I’d make one in the Allegro. I thought of what I had available and decided to make a Chicken and wild Rice Casserole. I did and so did she. By that I mean she, entirely coincidentally, had made exactly the same dish. All were surprised but none were disappointed to have plenty of the wild rice to go around. Carolyn pioneered the technique of not browning the chicken breasts and I have used her approach since then although Les thinks it is a shame to lose the butter in which I brown the chicken.




Ruby Brue Feb 2009



 

 

 

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