Petite Chicken and Wild Rice Casseroles

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READY IN: 1hr
Recipe by ratherbeswimmin'

In 'Quick-Fix Southern' by Rebecca Lang

Ingredients Nutrition

Directions

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

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