I cooked some wild rice, for soup, then discovered I was out of cream. Instead of going to the store, I created this rich, delicious casserole on a rainy, chilly spring day. Maybe the perfect comfort food...
1Rinse the rice under running water. Cook in 2 cups water and 1/2 tsp. salt for about an hour, tightly covered.
2While the rice is cooking, if you're not using leftover chicken, cook the chicken however you like. I just microwave mine until it's almost done. It can be boiled, broiled, pan fried, sauteed, done on a George Foreman grill, whatever. Cut into bite sized pieces.
3Combine the soups and the sour cream.
4Grease a 13 x 9 pan or casserole dish. Pour in the cooked rice, the chicken pieces, and the soup mixture, and stir until well mixed.
5Bake, covered, for 45 minutes or until hot and bubbly. Top with french fried onions and bake, uncovered, for 10 minutes more.
6My husband is a VERY picky eater so I make it just like this. It is wonderful, though, if you want to add a can of drained, diced water chestnuts, and celery, and some slivered almonds and a can of mushrooms. Yummy!