Continuing on with Bags to Dishes meals today, I’m bringing you one that just barely feeds my family, Chicken and Wild Rice Casserole. Not because it doesn’t make enough, but because we all like it so much that everyone wants seconds!
In all seriousness, this casserole will feed about four people, but if you are cooking for fewer, leftovers reheat really well.
For this Bags to Dishes meal, all ingredients are shelf stable so that is an even bigger plus. Assemble the ingredients for a few months worth of these casseroles if you have a hankering to, and know that that bag will be ready to grab whenever you need it.
Be sure to read the original post to find out how you can convert your own meals into shelf stable ones in order to have your family’s favorite recipes available with the grab of a bag and never have to worry about what’s for supper again! Also, don’t forget to check out yesterday’s Bags to Dishes recipe in case ya missed it by clicking here.
Here is what our bag meal looks like when we grab it. I have the onion powder in the pic as an option. Sometimes I add it, sometimes I don’t. It depends on a multitude of factors, but primarily whether or not I remember to use it 🙂 There are almonds in this picture but they’re hiding.
Here are our ingredients all laid out. This is what you would put in the actual bag when assembling the ingredients for this meal.
Long Grain and Wild Rice (Watch for a sale on this and then stock up!), cream of mushroom soup (A recipe for homemade is in my Come Home To Supper book but I don’t hesitate to use canned!), Cut Green Beans (got these on clearance for 50 cents a can), and sliced almonds*.
Now you can leave the almonds out if you want or you can substitute water chestnuts if you like. However, biting into a water chestnut gives me the heebee jeebees and I like this casserole to have a little tender crunch so I add them in. You could also substitute french fried onions for these, that would be good, too!
Instructions are really tough for this one so pay attention:
Cook the rice according to package directions.
Drain chicken and beans. Stir everything together.
Spoon it into a pie plate or casserole dish.
Bake at 350 for 20-30 minutes, or until heated through and bubbly.
Now that you’ve worked up all that exhaustion, sit down and eat. 🙂
Make sure you assemble a few extras of these when you go to make your Bags to Dishes meals! It is just that good. You can leave the chicken out and serve this as a side dish as well or use two bag meals of this and add some warm rolls for a larger family meal.
To see all of the Bags To Dishes recipes I’ve posted so far, click here. Stay tuned for more, coming soon!
- 1 box Long Grain Wild Rice Mix I use Uncle Ben's, which is currently 6oz)
- 10 or 12 ounce can of chicken whichever you find first
- 15 ounce can green beans
- 10 ounce can cream of mushroom soup fat free is fine
- 1 teaspoon onion powder optional
- 1/2 cup sliced almonds
Assemble all canned goods in a large zipper seal bag along with a printed copy of these instructions. If using onion powder, measure out into a zipper seal bag and include that with canned goods.
- Drain chicken and beans. Cook rice according to package directions in pot big enough to mix casserole up in (no sense in dirtying up more dishes!).
- Once rice is cooked, stir in all other ingredients until well combined. Spoon into pie plate or casserole dish.
- Bake at 350 for 20-30 minutes, or until heated through and bubbly. Serve warm.
“Be miserable. Or motivate yourself. Whatever has to be done, it’s always your choice.”