Taddy's Chicken & Wild Rice Casserole

This is one of my all-time favorite recipes from my grandmother. My husband and children like it too. It is great for making on the weekends and eating during the week...as are most casseroles. We roasted some broccoli and served it on the side, and the meal was complete. I highly recommend making your own crema of mushroom soup if you have the ingredients. It takes about 5 minutes. Also, you can leave out the mushrooms and you have cream of chicken soup. These days, I am having to plan ahead even more than usual due to evening activities. Casseroles and soups are always great to have on hand so that everyone can eat when they're ready in the evenings.

Revised recipe from my grandmother, Taddy.

Rotisserie Chicken
1 T butter
1/2 cup chopped celery
1/2 cup chopped onion
1 box wild rice
1 can beef consomme
1 cup chicken broth
1 can cream of mushroom soup **recipe below to make your own
1 cup sour cream

Preheat oven to 350 degrees. Cut chicken off of the bones and cut into bite size pieces. Set aside. Cook wild rice according to package directions substituting the beef consomme and chicken broth for the water. Meanwhile, heat butter in a small skillet and cook the celery and onion until they are soft. Add the chicken, rice, celery, onion, cream of mushroom soup**, and soup cream in a large bowl and stir to combine. Pour mixture into 2 quart baking dish and bake for 45 minutes or until bubbly.

**Cream of mushroom soup recipe:
Melt 2 T butter in a small saucepan. Whisk in 3 T flour. Cook for 2 minutes, stirring constantly. Slowly add 1/2 cup chicken broth and whisk quickly to combine. Slowly add 1/2 cup milk and whisk to quickly to combine. Add a large pinch of salt and pepper. Add a small can of sliced mushrooms and stir to combine. Use in place of canned cream of mushroom soup.

Happy Cooking!

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