This is one of the very first casseroles I learned how to make, and Mr. Smith still loves it years later!
Chicken and Wild Rice Casserole
Cooked Chicken Breasts (or Tenders, whatever's easiest)
Long Grain & Wild Rice
2 Cans Cream of Chicken
1 Can Chicken Broth
Cook your chicken first... the standard 30 minutes at 350 degrees.
Cut into bite size pieces.
Cook rice per directions (I always use the handy 90 sec Uncle Ben's packets... they are so good!)
Mix together chicken, rice, Cream of Chicken, and Chicken Broth. (With the Chicken Broth, I usually just use half a can...)
Bake for 35-45 minutes at 350 degrees.
We usually have it with some sort of veggie.
This recipe is very easy to double or freeze and put away for later use...