Chicken and Wild Rice Casserole

adapted from: Paula Deen    


1 (6 oz.) pkg. long-grain and

     wild rice, cooked according to directions

4 c. diced, cooked chicken breast

2 (10 3/4 oz.) cans cream of chicken soup

1 c. mayonnaise

2 tsp. curry powder or to taste

1 (8 oz.) pkg. cornbread dressing mix

1/4 cup (1/2 stick) butter


Put the cooked 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 dry dressing mix over the casserole and dot with butter.  Bake at 350 degrees for 30 minutes or until bubbly.  Serves: 8


Jenn's Notes: I cut this recipe in half.  I used store bought-rotisserie chicken, sour cream instead of mayonnaise and I used Italian seasoning instead of curry powder.  I know that is not even close to the same thing, but I have never had curry powder and had no idea if I would like it or not.  I also added a little milk to the sauce to thin in out slightly.  The stuffing on top is not like the soft stuffing you are used to, it ends up more crunchy than soft.  I thought it might be weird to have rice and stuffing in the same dish, but it works.     

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