I’ve been a little bit homesick this past week, so I wanted to make some comfort food. With a box of Uncle Ben’s Wild Rice in the cabinet, a large piece of chicken in the freezer, and a limited budget in my pocket, I googled ‘casserole.’ The Internet bestowed upon me this recipe.
Ingredients you will need:
- Wild Rice - $3.09
- Chicken (I buy in bulk so I always have a backup plan when planning dinner) - Staple
- Chicken Gravy - $1.65
- Chicken Broth - $1.15
- Cream of Mushroom Soup - $.99
- Ritz Crackers- $3.59
- Butter - Staple
Spices you will need:
- Garlic Salt
- Onion Powder
- Salt & Pepper
I took the chicken out of the freezer after lunch, and let it thaw in a bowl of warm water in the sink throughout the afternoon. When I got home at 5:30, I was ready to start cooking.
I first put water on the stove to boil the wild rice (prepare according to package directions). Then, in a small frying pan, I cooked 2 chicken breasts on medium heat. To speed up the process, I began cubing my chicken while it cooked. The chicken and rice take about 15 - 20 minutes to cook. When they’re done, turn the burner off and let them cool. Preheat the oven to 350 degrees. In a separate bowl, crush up half a sleeve of Ritz Crackers with a large fork or masher (Variation: Use 1 cup of Cheez-Its). Melt 1/4 cup of butter in a microwave safe bowl and pour over crushed crackers. Mix lightly.
Then, in a greased baking pan, mix: cooked rice, cubed chicken, 1 can of mushroom soup, 1/2 cup of chicken gravy and 1/2 cup of chicken broth and season to taste (garlic salt, onion powder, salt and pepper). Cover the casserole in the buttered crackers mix. Bake 45 minutes to an hour. You’ll have plenty of leftovers for a yummy hot lunch the next day as well.