Fix and Freeze Dish #2 Chicken and Wild Rice Bake

With chicken, wild rice, tart cherries and savory scallions, you can’t go wrong. This one dish dinner is a simple, convenient and comforting way to fill up on a chilly winter day. With a variety of flavors and textures mixed together, this fancied up casserole is family friendly, and freezer friendly. It’s healthy, reheats quickly and comes out perfectly! Wild rice takes a long time to cook, so make sure you account for at least an hour of cooking time for the rice. Again…no good photo for this one…I prepared this the same evening as the mac and cheese 🙂

Storage Containers: You will need two 8×8 Glad Ovenware containers. If you don’t have these, the mixture can be placed into any freezer safe containers, but Ovenware goes right from your freezer to the oven, and is reusable.

Chicken and Wild Rice Bake

Recipe: Michele Borboa

Ingredients

• 2 cups of wild rice
• 4 cups of low sodium chicken broth
• 1 cup finely chopped dried fruit such as cherries, apricots or raisins
• 3 tablespoons finely chopped parsley
• Juice of 1 small lemon
• 2 tablespoons of grated lemon zest
• Salt and freshly ground pepper
• 3 cups chopped cooked chicken breast
• 1 1/2 cups chopped scallions, both green and white parts
• 1 tablespoon finely chopped fresh tarragon leaves
• 2 cans cream of chicken soup
• 1 cup light sour cream

Directions

• In a large pot over high heat, bring rice, broth and water to a boil. Reduce heat to low, cover pot and cook rice according to package directions (about an hour to an hour and a half)
• When the rice is fully cooked, drain any additional water from the pot and stir in the dried fruit, parsley, lemon juice and zest. Spread the rice mixture onto a rimmed baking sheet and cool completely.
• In a large bowl, combine rice, chicken, scallions and tarragon. Add chicken mixture, cream of chicken soup and sour cream and stir to combine. Season with salt and pepper.
• Divide mixture between two 8×8 Ovenware containers and freeze.

Reheating Instructions: Let casserole thaw in the fridge overnight. If you didn’t plan ahead and decide to have this for dinner last minute, simply defrost in the microwave for about 10 minutes until the mixture separates. Cover casserole with foil (plastic tops to the Ovenware are not oven safe) and bake at 375 for 20 minutes. Remove the foil and bake another 10-15 minutes, until hot.