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Chicken and Wild Rice Casserole From Tasha Lac du Flambeau Band of Lake Superior Chippewa Indians
Wild rice is an indigenous food grown in the Great Lakes area. It has always been a part of our Ojibwe foods. Wild rice is harvested in the fall and it goes great with some frybread as well. This is one of the main dishes we eat at ceremonies and during the holidays we celebrate. I’ve had it many ways: plain, with berries, inside frybread, or in casseroles. It’s one of my favorites.
Cook time: 1 hour 15 mins Directions
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Preheat oven to 400. To cook the wild rice: Bring to a boil over high heat. Reduce to a simmer: When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan. Cook at a simmer for 45 minutes.
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To cook the chicken: cut uncooked chicken into strips or one-inch pieces. Preheat olive oil in a sauce pan and add chicken. Fry until cooked through.
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In casserole dish add wild rice, chicken and cream of celery soup; mix and cook in oven for 30 minutes. Enjoy!
Ingredients 1 Cup wild rice 1 Pound of boneless chicken breast pieces 1 big can of cream of celery soup
