ENTREE - Chicken & Wild Rice Casserole (by Charlette Opper)

By RHagan

Ingredients

• 1 tbsp canola oil
• 1 lb boneless, skinless chicken breast, cut into cubes or strips
• 1 can campbell’s condensed cream of chicken or mushroon soup
• 1 1/4 cups water
• 2 tsp paprika (optional)
• 1 tbsp soya sauce
• 1 tsp Worchester sauce
• 1 tsp curry powder
• salt & pepper to taste
• 1 medium onion
• 1 garlic clove
• 2 cups fresh vegetables i.e. orange pepper, red pepper, mushrooms, celery, etc.
• 1 cup wild rice or white rice

Preparation

Step 1

1. Brown chicken in well heated oil at medium-high heat in pan, stirring often. Remove chicken and set aside. Reduce heat to medium.

2. In same pan sauté garlic & onion. Stir in vegetables, soya sauce, worchester sauce , curry powder, salt & pepper, and paprika (optional).

3. Place chicken at bottom of casserole dish. Add rice, soup, water and vegetables. Mix well. Cover and back at 325° for 1 hour 15 minutes.