Here is one more recipe that I tried as part of my review of Gooseberry Patch's Simple Shortcut Recipes Cookbook!Paula Deen's Chicken and Wild Rice and Cheesy Chicken and Wild Rice), but I like this Pat's version best.
I chose to make this the same night I was serving it and I had it ready in no time, but you could prepare this a day ahead of time and bake it just before serving. I used one large Costco chicken breast (seasoned with salt, pepper and Italian seasoning) that I had baked earlier and I sauteed the celery and onion while the rice cooked. Then, I mixed everything together and that was it!
This casserole made me feel like it was a cozy Fall afternoon, because it honestly reminded me of the flavor of turkey and stuffing at Thanksgiving. Very comforting! I really think your whole family will enjoy this one.
**Update (10/20/12) - I have made this multiple times and we love it! It has become a family favorite recipe**
adapted from: Gooseberry Patch's Simple Shortcut Recipes
recipe submitted by: Pat Beach
2 (6 oz.) pkgs. long-grain and wild rice
4 1/4 c. chicken broth (or however much the box says)
1/4 c. butter divided
3-4 celery stalks, chopped
1 small onion, chopped
6-8 small chicken breasts, cooked and cubed
2 (10.75 oz.) cans cream of chicken soup
8 oz. container sour cream
optional: crushed potato chips
Prepare rice according to package directions, using broth instead of water and 2 Tbl. butter. In a skillet over medium heat, saute celery and onion in remaining butter until crisp-tender. In a large bowl, combine rice with chicken, celery mixture, soup and sour cream. Transfer to a greased 9''x13'' baking pan. Top with crushed potato chips, if desired. Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly. Serves 8-10.
Jenn's Notes: I cut the recipe in half and I used a box of Uncle Ben's 5 minute Long Grain and Wild Rice with 23 Herbs and Seasonings. So, that right there already had a lot of flavor. I made the rice according to the package directions which called for 1 3/4 cup water, so I used 1 3/4 cups broth (which was exactly one can). So, if you were to make the full recipe, you would need 3 1/2 cups of broth. Instead of baking the casserole with the crushed potato chips, I waited and added the chips right before serving. I used one very large Costco chicken breast for 1/2 a batch. Really good flavor and I will make this again.