Ingredients
-
1
-
3
-
1
-
3/4
-
1/4
-
1
-
1
-
1/2
-
3/4
-
1/4
-
1 1/2
-
-
-
-
Directions
Petite Chicken and Wild Rice Casseroles, In ‘Quick-Fix Southern’ by Rebecca Lang, In ‘Quick-Fix Southern’ by Rebecca Lang
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Steps
|
1
Done
|
Preheat the Oven to 350. |
|
2
Done
|
Lightly Spray 8 (8 Oz) Ramekins With Nonstick Cooking Spray. |
|
3
Done
|
Remove the Skin from the Chicken and Pull the Meat Off the Bone. |
|
4
Done
|
Use Your Fingers to Shred the Meat by Pulling It Apart in Strips. |
|
5
Done
|
Place the Meat in a Large Mixing Bowl. |
|
6
Done
|
Add the Rice. |
|
7
Done
|
Heat the Butter Over Medium Heat in a Small Frying Pan. |
|
8
Done
|
Add the Red Onion and Celery and Cook For 5 Minutes, Stirring Often. |
|
9
Done
|
Stir the Onion and Celery, Artichoke Hearts, Sour Cream, Chicken Broth, Salt, Pepper, and Curry Powder Into the Chicken. |
|
10
Done
|
Spoon Into the Prepared Ramekins. |
|
11
Done
|
Place All of the Ramekins on a Rimmed Baking Sheet. |
|
12
Done
|
Bake For 30 Minutes. |
