Recipe: Chicken and Wild Rice Casserole

CHICKEN AND WILD RICE CASSEROLE

"Can easily be cut in half for fewer servings. By far the best chicken and rice casserole you will ever taste."

6-8 boneless chicken breasts (depending on size), cooked and cubed
3/4 tsp salt
1/4 tsp pepper
Chicken stock saved from boiling the chicken
3-4 stalks celery, chopped
1 large onion, chopped
2 boxes wild rice
2 cans cream of chicken soup, undiluted
8 oz box of sour cream
Crushed potato chips (opt)

Place chicken in a Dutch oven or large deep saucepan; cover with water and add salt and pepper. Bring to a boil and immediately lower heat, skimming off any scum that gathers on top; simmer until done.
Remove from pan and immediately discard skin (better yet, feed it to the dog), let cool and cut into cubes.

In a small skillet, saute celery and onion in a little butter or vegetable oil until translucent, but not browned.
Cook wild rice according to package directions using the stock you saved from the cooked chicken, instead of water.

Preheat oven to 350 degrees F. Oil or spray with Pam, a 13x9x2 inch baking dish.

In a large bowl, mix together the chicken, celery and onion, rice, soup and sour cream. Pour the mixture into prepared baking dish.
Top with crushed potato chips, if desired.
Bake at for 30 minutes, or until heated through.

Note:
This dish can be assembled the night before, refrigerated and baked the next day. However, due to it being so cold, bake an additional 15 minutes or until casserole is hot throughout.