Last night was very eventful! Jonathan and I had two lovely ladies over for dinner. We managed to get dinner cooked between hiding in the bath tub and the electricity going out. It was definitely a scary night and I am so thankful that Conway was safe from the tornados!
For dinner we ate Chicken and Wild Rice Casserole. This is a Paula Deen recipe, from her cookbook The Lady & Sons, Too!
Ingredients:
- One 6-ounce package long-grain and wild rice, cooked according to directions
- 4 cups diced cooked chicken breast
- Two 10 3/4-ounce cans cream of chicken soup
- 1 cup mayonnaise
- 2 teaspoons curry powder, or to taste
- One 8-ounce package Pepperidge Farm Cornbread Dressing Mix
- 1/4 cup butter
(I know sounds terrible for you! But you can use healthy cream of chicken, mayo, and butter. I even substituted some butter for spray butter. Shhh.)
Put the rice in a greased 2-quart casserole dish. Layer the chicken on top of the rice. Mix the soup, mayonnaise, and curry powder, and pour this over the chicken. Sprinkle the dressing mix over the casserole and dot with butter. {Or pour spray butter on top. Shhh.} Bake at 350 degrees for 30 minutes or until bubbly.
{We served with a yummy side and cookies!}
{Olivia had a light in case we had to eat in the dark!}
Enjoy!
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