So there is this chicken casserole that brings ridiculous amounts of giddy excitement from my family and makes their eyes bug out of their heads like cartoon characters when I tell them I am making it. It is seriously the best chicken casserole I have ever had, hands down. And I have been to a LOT of good-ole Baptist potluck dinners and eaten a LOT of chicken casseroles, believe me. This one is distinctively different. It has a variety of flavors and textures that make it fun to eat–kind of like a party for your mouth 😉 It can also be quite colorful, depending on the bell peppers you use.
It is easy to make, but does take a little time because there are veggies to be chopped, and I make my own cream of chicken soup to avoid all the processed mess, MSG and other chemicals in the canned variety. Really, the cream soup is pretty easy to throw together while you’re making the other stuff, so it doesn’t add that much time. I will share my recipe for that very soon.
Back in the day, I used to use Uncle Ben’s Long Grain and Wild Rice (sans seasoning packet) but I have since switched to wild rice that I buy in the bulk bins at Sprouts. I really like wild rice. It has such a yummy, nutty flavor to it, and it also gives this dish some added color. Lately, I have been mixing in quinoa every time I make rice, and love it! I put it right in with my rice and cook it together for the entire time, and it comes out wonderfully. It’s such a great way to get extra protein, and it’s just so darn good for you. So, feel free to throw in some quinoa with yours (I like the red quinoa in this dish!)
I hope you’ll try this casserole soon, and let me know what you think. We honestly can’t get enough of it!