This is a sponsored post to show off the gorgeous Baker’s Secret Bake & Serve collection in a delicious savory meal that I made this week. Baker’s Secret has also generously agreed to sponsor a giveaway set of products, so please keep reading for more information on that below! All opinions are genuine and my own.
Dinner can be a real hassle. I love when I can make something that everyone will eat. I especially like when I can use up leftovers. This wild rice and chicken casserole recipe is flavorful, uses up leftover bits of rice and chicken, and is hearty for those cold autumn and winter nights.
I adapted the Wild Rice Chicken (p. 30) recipe from an old copy of Once-A-Month Cooking (affiliate link) by Mimi Wilson and Mary Beth Lagerborg. I had been looking for easy freezer meals so I could spend less time on dinner during a typical week night by doing a day or two of heavy prep and freezing the meals or the start of them.
I had to change this recipe because I didn’t have the proper topping mixture available, so I made my own! It turned out very flavorful, and it was a hit with my kids, too. Enjoy our version of this tasty family meal.
Hearty Wild Rice & Chicken Casserole
*1 prepared Uncle Ben’s Long Grain & Wild Ready Rice Pouch – 8.8 oz, (affiliate link) – or a similar serving of your favorite cooked wild rice
*1-1 1/2 cups cooked, chopped chicken (great for using up leftovers!)
*1 8-oz can sliced water chestnuts, drained (optional – but I LOVE the extra crunch!)
*1 cup finely chopped celery
*1 cup finely chopped onion
*1 cup mayonnaise
*1 cup plain Greek yogurt (I used fat free)
*1 packet onion soup mix (affiliate link)
This recipe is great for freezing ahead. Do step 1, then dump and freeze in a freezer bag. Save the topping step for the day that you are wanting to eat it, though, so the ingredients don’t separate and look gross! When you’re ready to eat, thaw the mixture overnight in the fridge and dump it in a casserole dish and resume the process at step 2.
- Combine cooked riced with chopped chicken, drained water chestnuts, celery, and onion.
- Place in a baking dish.
- In a bowl, combine mayonnaise, Greek yogurt, and onion soup mix packet.
- Spoon over the chicken and rice mixture to top it.
- Bake covered for 1 hour at 325 degrees F.
This recipe should serve about 6 people. To stretch it further, add more rice, celery, and onion. You can use a can of cream of mushroom soup in place of the Greek yogurt and onion soup mix if you’d prefer a more mild flavor.
Baker’s Secret Bake & Serve Set
Did you notice the gorgeous bakeware that I used is the Baker’s Secret Bake & Serve 4-pc Set, Deep Sea & Gold (affiliate link), which is also available for purchase here. I feel like the price is really reasonable for the quality of the pieces. There are other colors available, including a set of red and a set of white, both with the shimmery gold inside.
These pieces are awesome to bake in because they’re beautiful, but also super functional. I made the Easy Breakfast Casserole from PaleOMG in the larger one. The dish is light, durable, and has a non-stick Durastone® coating so I don’t have to worry about greasing the pan. Not only are they great in the oven, but cleanup is easy because they’re dishwasher safe, too (thank goodness!).
The 4-piece set includes:
· 4 Quart Rectangle
· 3 Quart Rectangle
· 9” Pie
· 2 Quart Square
Each piece “zero nests”, which really saves on storage space. The product also comes with a full lifetime warranty.
WIN a 4-piece Baker’s Secret Bake & Serve set
Simply complete one or more of the tasks in the widget below to enter to win. Good luck!
Open to residents aged 18+ of the U.S. and Canada. Baker’s Secret is responsible for prize fulfillment, which may take 30+ days to ship once winner’s information has been sent to the sponsor. Void where prohibited. No purchase necessary to win. Giveaway closes 12/28/16 at 12:00AM.
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