Chicken and Wild Rice Casserole
Spicy-Sweet Carrots
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 cup chopped onion
- 1 Tbsp olive oil
- 2 (4 oz) boxes long-grain and wild rice
- 1 (15-oz) can French-style green beans, drained
- 1 (10.75-oz) can cream of chicken soup
- 1 (8-oz) carton sour cream
- 1 tsp dried crushed rosemary
- ½ tsp garlic powder
- 1 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F. Cook chicken and onion in hot oil in a large skillet over medium-high heat until chicken is done.
- Meanwhile, cook rice according to package directions.
- Stir together chicken mixture, rice, green beans, soup, sour cream, rosemary, and garlic powder. Season with salt and pepper to taste. Spoon into a lightly greased 13- x 9-inch baking dish.
- Bake 25 minutes; sprinkle with cheese, and bake 10 minutes longer or until hot and bubbly.
Side Dish Ingredients
- 8 carrots, sliced
- 2 Tbsp butter
- 1 Tbsp brown sugar
- ½ tsp salt
- ¼ tsp cayenne pepper
Side Dish Instructions
- Combine carrots and water to cover in a saucepan; bring to a boil, reduce heat, and simmer 8 minutes.
- Drain carrots, and return to pan. Add butter, brown sugar, salt, and cayenne. Cook, stirring, until butter is melted and sugar is dissolved.
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