Petite Chicken And Wild Rice Casseroles
Quick-Fix Southern
by Rebecca Lang
This old, traditional Southern casserole has been on dining room tables for generations. I've made it much faster with rotisserie chicken and rice that's already cooked. Use leftover cooked rice when you have it. If you don't, the ready-to-serve packets take just a few minutes to prepare. Don't worry if you don't have enough ramekins. Make it as one big casserole in a 7 by 11-inch baking dish and bake it for 30 minutes. Some cooks like to top it with grated cheese.
Baking Time: 30 minutes
Serves 8
INGREDIENTS
· 1 rotisserie chicken
· 3 cups cooked long-grain and wild rice or
· 2 (8.8-ounce) packs ready-to-serve long-grain and wild rice, cooked according to package directions
· 1 tablespoon unsalted butter
· 3/4 cup diced red onion
· 1/4 cup diced celery
· 1 (8.5-ounce) can quartered artichoke hearts, drained
· 1 cup sour cream
· 1/2 cup chicken broth
· 3/4 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 1½ teaspoons curry powder
DIRECTIONS
Preheat the oven to 350 °F. Lightly spray 8 (8-ounce) ramekins with nonstick cooking spray.
Remove the skin from the chicken and pull the meat off the bone. Use your fingers to shred the meat by pulling it apart in strips. Place the meat in a large mixing bowl.
Add the rice.
Heat the butter over medium heat in a small frying pan. Add the red onion and celery and cook for 5 minutes, stirring often.
Stir the onion and celery, artichoke hearts, sour cream, chicken broth, salt, pepper, and curry powder into the chicken. Spoon into the prepared ramekins. Place all of the ramekins on a rimmed baking sheet.
Bake for 30 minutes.
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