I’m really hesitant to use the word “casserole”. I’m not really sure why, but maybe it has something to do with childhood and my then aversion to anything that even resembled a casserole. This dish is a casserole, but I’m going to refer to it as a dish, haha. And, by the way, it is delicious! It contains rotisserie chicken breast bought from Harris Teeter. It also contains wild rice, water chestnuts, artichoke hearts, and a few other yummy ingredients. It’s the perfect thing to make for a crowd, serves 10. I actually prepared it and divided it into two pans – one for us and one to share. You can prepare it ahead of time and bake it just before serving. It’s just so versatile, easy, and delicious. I like it with a garden salad or maybe some roasted veggies. This recipe is adapted from Magnolia Table.
Wild Rice and Chicken Dish
Ingredients
- 3 6.2 oz. boxes Uncle Ben's Long Grain and Wild Rice Fast Cook
- vegetable spray
- 4 cups shredded rotisserie chicken
- 1 8 oz. block cream cheese
- 1 12 oz. jar marinated quartered artichoke hearts, undrained
- 1 8 oz. can diced water chestnuts, drained
- 1/2 tsp. dried dill
- 1/2 tsp. dried oregano
- 1 tsp. garlic powder
- 2 cups sharp cheddar cheese
Instructions
- Prepare rice according to directions in a soup pot.
- Add all ingredients except cheese to pot and stir to combine.
- Smooth mixture into a baking dish that has been prepared with cooking spray.
- Top with cheese and bake until heated through about 30-40 minutes.
- If you plan to make it ahead of time, be sure to take it out of the refrigerator an hour before baking to allow it to reach room temperature.
