Have you heard of a “hot dish?”
It’s simply a baked casserole containing a starch, meat, vegetables and canned soup that here in the Midwest we call a “hot dish.” The history of a hot dish goes back to the days when “budget-minded” wives needed to feed their families as well as their congregations in the church basement.
This chicken and wild rice dish combines great texture and flavor and really hits the spot. It’s a versatile recipe to which you can add a cup of chopped celery, a can of sliced water chestnuts and a cup of walnuts or almonds, if you like. Or, add a can of French style green beans, chopped green pepper or a cup of cheddar cheese. I keep it pretty simple with few ingredients.
This dish is Midwest all the way! It’s that time of year when we need a hearty entree like this to warm us up after being out in the cold weather. It’s a delicious hot dish that’s just as delicious left-over!
Chicken and Wild Rice Hot Dish
4 skinned and boned chicken breasts
1 cup onion, chopped
5 garlic cloves, minced
2 (6-ounce) packages uncooked long-grain and wild rice mix (I used Uncle Ben’s)
2 (14-ounce) cans chicken broth with roasted garlic
2 cans cream of mushroom soup
8 ounces fresh mushrooms, sliced
Brown chicken in a nonstick skillet over medium-high heat.
Remove from pan and cut into bite-size pieces.
Add onion and garlic to pan.
Sauté 2-3 minutes or until tender. Mix with chicken.
Blend rice mix and remaining ingredients in a large greased casserole dish.
Add chicken mixture and combine.
Bake at 350 degrees for 35-45 minutes or until heated through.
Makes 6 servings
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!