You guys, I have some terrible news. I have to go back to work in 3 weeks. I know, it's bad. I bet all you 9-5, 52-weeks-per-year readers feel really sorry for me. :P Anyway, in preparation of my impending return to work, I've been gettin' my cook on and socking away some freezer meals. And that is good news, because that means you can expect quite a few blog posts coming your way very, very soon.
First up, Wild Rice Chicken Casserole. I love wild rice, so this recipe immediately caught my attention. And it seemed super easy, and I'm super lazy, so that was nice. I found it here. I changed just a few things.
Here's what you'll need:
1 box wild rice (with the seasoning packet) 4.3 oz
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can of mushrooms, drained
Boneless, skinless chicken breasts (the recipe said 6, but the ones I had were huge so I only used 3)
Thaw and bake uncovered for one hour until the chicken juices run clear and the rice is tender.
And there you have it. The prep literally takes 5 minutes, and you have a tasty (hopefully) meal you can just toss in the oven!