Last night I really wanted some comfort food. I also needed something pretty quick. So, I searched through my freezer and pantry and decided to try a little twist on my regular Chicken & Rice casserole recipe. It turned out pretty well.
*Note - this recipe calls for Cream of Chicken soup, so if you have an aversion, please stop reading*
Chicken with Wild Rice Casserole
12 oz uncooked wild rice (I used Uncle Ben's Fastcook - no seasonings)
2 boneless skinless chicken breasts
1 can cream of chicken soup (I use the low-fat, low-sodium variety)
1 packet dry onion soup mix
Cook rice according to directions and place in the bottom of a greased 8x8 pan.
Place chicken breasts on top of the rice (For convenience and quickness, I grilled these first on the George Foreman grill).
Spoon cream of chicken soup over the top and sprinkle all with the onion soup mix.
If using fastcook rice, top with about 1/2 to 2/3 cup of water (It should form a very thinlayer at the top).
Bake for about 15 min.