9.10.12 Chicken and Wild Rice Casserole

Yesterday Katie asked me for the recipe of chicken and wild rice casserole that she often requested for her birthday, growing up.  I couldn't find the original recipe, so here goes from how I've been throwing it together for years.  It's a little costly, and time consuming.  There are things you can do to speed up the process.

2 pounds chicken breast, poached.  (do this ahead of time...Cover 4 boneless, skinless chicken breasts in  water, bring to a boil, put on lid and simmer on low for 25 minutes.)  Dice the chicken when cool.

8 cups of chicken stock, bring to a boil.  Add 2 cups of long grain, wild rice.  Cook according to package directions.  Simmering for at least 45 minutes to one hour.  The rice is ready when it puffs open.  I pretty much just leave what liquid is left in there, and the rice continues to soak up the broth.

Cut a pound of bacon into 1/2 inch pieces and fry.  Drain off all the grease, and blot on paper towel.

Next, melt one stick of butter in a large frying pan.  Dice and add:
One onion
4or more ribs of celery
After those saute, add an 8 ounce container of sliced, fresh mushrooms.

Mix together the rice, diced chicken, bacon pieces, and sauteed veggies, and stir well.

Here's the dangerous (yet delicious) part.  Add 3-4 cups of half and half.  I have even used heavy cream before.   Depends on how much broth is left in the rice.  Cover with foil, or a lid, and bake in the over at 350. The flavors will continue to blend.  I am also thinking you could do this part in a crock pot if desired.

This recipe easily fills a 6 quart pan.  There are times when I made it larger ( or halved it and made a smaller batch) and had to put it into 2 separate pans in the oven.  It is delicious leftover as well.  Sorry...no photo today! Happy eating.