Wednesday, October 28, 2009

Chicken and Wild Rice Casserole with Cranberries

In case you couldn't tell, I love to make meals in the slow cooker. It's a genius invention. I can easily rummage through whatever I have in the fridge,freezer or pantry and come up with a meal. Then, I just throw it all in the pot and leave it. I wanted to make this recipe for sometime, but other projects(ahem,cookies) took priority in using my cranberries. Well today, I decided, was the day. I had to make some changes, as I didn't have every ingredient in the house. The dish came out pretty good, but cooked up quicker than I had expected. Over all, it's a very healthy meal and tasty, but personally, I'd rather make oatmeal raisin-cranberry cookies to use up the fruit!
Chicken-wild Rice Casserole with Dried Cranberries(8 servings)Betty Crocker- More Slow Cooked Recipes

1 1/2 cups of uncooked wild rice
1/3 cup of dried cranberries or cherries
1 TBSP onion powder
1 cup cut up baby carrots
2 medium stalks of celery, cut into 2 inch pieces
1 cup chunky applesauce
1/2 TSP of salt
8 chicken drumsticks(skin removed)
8 chicken thighs (skin removed)
1 can (10 3/4 oz) beefy mushroom soup
1 can (14 oz) chicken broth
2 TSP thyme leaves 
Add all ingredients, except chicken,broth,soup and thyme. Arrange chicken on top. Add soup, then broth and sprinkle thyme on chicken. Cook on high for 4-6 hours. Check it at the 4 hour mark to make sure the rice doesn't burn.


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