Petite Chicken and Wild Rice Casseroles |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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In 'Quick-Fix Southern' by Rebecca Lang Ingredients:
1 rotisserie chicken |
3 cups cooked long grain and wild rice blend (or 2 8.8 oz. 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 1/2 ounce) can quartered artichoke hearts, drained |
1 cup sour cream |
1/2 cup chicken broth |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 1/2 teaspoons curry powder |
Directions:
1. Preheat the oven to 350°.
2. Lightly spray 8 (8 oz) ramekins with nonstick cooking spray.
3. Remove the skin from the chicken and pull the meat off the bone.
4. Use your fingers to shred the meat by pulling it apart in strips.
5. Place the meat in a large mixing bowl.
6. Add the rice.
7. Heat the butter over medium heat in a small frying pan.
8. Add the red onion and celery and cook for 5 minutes, stirring often.
9. Stir the onion and celery, artichoke hearts, sour cream, chicken broth, salt, pepper, and curry powder into the chicken.
10. Spoon into the prepared ramekins.
11. Place all of the ramekins on a rimmed baking sheet.
12. Bake for 30 minutes.
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