Chicken and Wild Rice Casserole

Ingredients and Weight:

• Boneless, skinless chicken breasts: 2.5 pounds
• Precooked wild rice blend: 1 pound
• Cream of chicken soup: 1 can (10.75 ounces)
• Cream of mushroom soup: 1 can (10.75 ounces)
• Milk: 1 cup
• Chopped celery: 1 cup
• Chopped onion: 1 cup
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Season the chicken breasts with salt and pepper.
3. In a large skillet, brown the chicken over medium heat.
4. Transfer the chicken to a 9x13 inch baking dish.
5. In a large bowl, combine the wild rice, cream of chicken soup, cream of mushroom soup, milk, celery, and onion.
6. Pour the mixture over the chicken.
7. Bake in the preheated oven for 60-75 minutes, or until the chicken is cooked through and the casserole is bubbly.

Nutritional Information:

• Calories: 450 (per serving)
• Fat: 15 grams
• Carbohydrates: 45 grams
• Protein: 30 grams

Dish Characteristics:

• Creamy and flavorful
• Easy to prepare
• Perfect for a family meal or dinner party
• Great way to use leftover chicken

User Comments:

• "This casserole is so delicious and comforting. I love the combination of chicken and wild rice."
• "The flavors are perfect and it's so easy to make. I've made it several times already and it's always a hit."
• "I like to add some chopped carrots and peas to my casserole for extra vegetables."
• "This is a great way to use leftover chicken. I always have a hard time figuring out what to do with it, but this casserole is a perfect solution."
• "I love that this casserole is so versatile. You can add or remove ingredients to suit your taste preferences."

Special Precautions and Tips:

• Make sure the chicken is cooked through before serving.
• You can use any type of wild rice blend you like.
• If you don't have cream of mushroom soup, you can use an additional can of cream of chicken soup.
• To make the casserole ahead of time, prepare it according to the instructions but do not bake. Cover and refrigerate for up to 24 hours. Bake before serving.