Chicken and Wild Rice Casserole

I got this recipe from Mrs. Smith at The Adventures of Mr. and Mrs. Smith. I was intrigued by her name for it "World's Easiest Chicken Casserole" and thought that I would make it for our dear friends Leigh and Justin who had just had a baby. I doubled the recipe because Mrs. Smith showed one recipe of it in a square pan and two recipes filled two square pans to the brim -- I probably could have put a decent portion in three different pans instead of filling two pans so high. This recipe is really easy and it is also REALLY good! Try it next time you want something quick and filling!


Chicken and Wild Rice Casserole
1 lb chicken breasts or tenders
2 microwavable packages of Uncle Ben's Wild Rice
2 cans Cream of Chicken soup
1/2 can Chicken Broth

1. Cook chicken for 30 minutes at 350 degrees. Cut into bite size pieces. (I salted and peppered my chicken before baking.)
2. Cook rice per instructions.
3. Mix together chicien, rice, soup, and chicken broth.
4. Pour into a square baking dish.
5. Bake for 35-45 minutes at 350 degrees.