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    You are in: Home / Recipes / Petite Chicken and Wild Rice Casseroles Recipe
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    Petite Chicken and Wild Rice Casseroles

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    ratherbeswimmin''s Note:

    In 'Quick-Fix Southern' by Rebecca Lang

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°.
    2. 2
      Lightly spray 8 (8 oz) ramekins with nonstick cooking spray.
    3. 3
      Remove the skin from the chicken and pull the meat off the bone.
    4. 4
      Use your fingers to shred the meat by pulling it apart in strips.
    5. 5
      Place the meat in a large mixing bowl.
    6. 6
      Add the rice.
    7. 7
      Heat the butter over medium heat in a small frying pan.
    8. 8
      Add the red onion and celery and cook for 5 minutes, stirring often.
    9. 9
      Stir the onion and celery, artichoke hearts, sour cream, chicken broth, salt, pepper, and curry powder into the chicken.
    10. 10
      Spoon into the prepared ramekins.
    11. 11
      Place all of the ramekins on a rimmed baking sheet.
    12. 12
      Bake for 30 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Petite Chicken and Wild Rice Casseroles

    Serving Size: 1 (151 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 216.4
     
    Calories from Fat 143
    66%
    Total Fat 15.9 g
    24%
    Saturated Fat 6.7 g
    33%
    Cholesterol 61.2 mg
    20%
    Sodium 348.9 mg
    14%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.0 g
    8%
    Protein 12.5 g
    25%

    The following items or measurements are not included:

    long grain and wild rice blend

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