Chicken Hot Dish

What are you, team casserole or team hot dish? I’m team casserole, but this is a recipe from my mother in law so I kept the title.

This recipe goes way back to Lucas’ childhood. When we got married his mom wrote out a ton of recipes on recipe cards and I have them in a binder. This was one of his favorites and I love the add on the recipe telling me that he loves a lot of bread crumbs on this (so don’t skip them 😉). 

I love casseroles and crockpot meals for their ease. There is nothing glamorous about them, but they are often a one stop shop for protein, carbs, and veggies. 

Chicken Hot Dish

2 C uncooked Long Grain Wild Rice

8 oz can water chestnuts drained and chopped

2 lb chicken thighs or breasts cooked & chopped

1/2 C-chopped onion

1 C chopped green pepper

1 C chopped celery

3/4 C mayonnaise

2 cans cream of chicken soup

Salt, Pepper, Garlic powder to taste

6 Tbsp melted butter

1-1 1/2 C bread crumbs 

Prepare rice as directed (I love using the Instant Pot) and combine all ingredients. Sauté Peppers, onions  and celery to cut down on oven time. Mix well and  pour in 9x13 pan. You can make ahead  of time, cover and place in refrigerator.

Bake uncovered 30-45 minutes at 375 degrees. During last 30 minutes cover with buttered bread crumbs.