I love a good casserole in the fall! Nothing like lots of good ingredients, stirred up together and cooked up hot! Plus, casseroles are usually a great way to use leftover chicken or turkey. I often have just about two cups of chicken leftover when I make any of my crockpot chicken meals. Casseroles are perfect for repurposing these leftovers.
I found a recipe for chicken and wild rice casserole when I was looking for something to do with leftover Pesto Ranch Chicken. I love casseroles with rice because I can serve rice without it ending up all over my floor. While my boys try, rice is kinda hard to get all of it from the plate to your mouth on a fork when you are four (or seven). I tweaked the recipe to suit our tastes and what I had on hand. Primarily, I made my own cream base rather than using canned soup and I added mushrooms. Everyone loved it – Roo had two helpings and tried asking for a third, but I had already put the leftovers away (not that there was much left)!
- 1 6-ounce package long grain and wild rice mix
- 1 medium onion, chopped
- 1 8 ounce package of baby bella mushrooms, sliced
- 2 tablespoons butter
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup half and half
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups diced cooked chicken
- 1/3 cup finely shredded Parmesan cheese
- 1. Prepare the rice mix according to the package directions.
- 2. Meanwhile, melt 2 tablespoons butter in a large pan. Saute the diced onion and mushrooms. Scoop mushrooms and onions out of the pan and set aside.
- 3. Melt 3 tablespoons butter in the same pan. Add in 3 tablespoons flour a little at a time, stirring constantly.
- 4. Slowly add the half and half to the butter flour mix, again stirring constantly and until mixture is smooth and creamy. Add the chicken broth, then add the sour cream.
- 5. Add rice, onion and mushrooms, and chicken to the sauce. Mix well. Pour into a 2 quart casserole dish.
- 6. Sprinkle the Parmesan cheese on top of the casserole. Bake at 350 degrees for 35 minutes.
- I used leftover chicken from the Pesto Ranch chicken I had made, which added plenty of flavor. If using plain chicken, you may want to add some garlic and/or basil.
Breakfasts (we don’t plan for each day – see here for why – but these are our choices along with a fruit)
• Granola bars and yogurt
• Cream of Wheat or oatmeal
• Toast or English Muffins
• Breakfast sliders
• Banana smoothies
Lunches (see this post for Peanut Free lunch ideas!)
• Roo: Monday – Lunchable; Tuesday – English Muffin with Apple Butter, cheese; Wednesday – School lunch; Thursday – Halloween Mama lunch (check out my Instagram feed - I often post pics of my fun kiddo lunches there!); Friday – SpaghettiO’s
• Monkey: Monday – Lunchable; Tuesday – English Muffin with Apple Butter, cheese; Wednesday – School lunch; Thursday – Halloween Mama lunch; Friday – SpaghettiO’s
• Me: Monday – work lunch; Tuesday – leftovers; Wednesday – leftovers; Thursday – leftovers; Friday – leftovers or Sandwich
• Monday – Mac & Cheese, hot dogs, brocolli
• Tuesday – Leftover Tuna Casserole, peas
• Wednesday – Chicken Pot Pie, salad
• Thursday – Halloween party!
• Friday – Game night – pizza
• Saturday – Boys are at a sleep over – date night with the hubby!
• Sunday – Tortellini Soup, bread
What are you eating this week? Leave a comment and feel free to link back to your blog if you have your plan posted!
Like the recipe or feature this week? Please consider sending it to a friend, sharing it on Facebook or Twitter, or pinning it to Pinterest. Thanks so much!