Harridge Post & Prospector

Roxie’s Recipes (for the lazy cook)

The Harridge Post & Prospector is pleased to announce our new feature, “Roxie’s Recipes”, where Roxie Lawrence from up at the Harridge place presents her favorite recipes that grace the tables at Harridge House.

This week, Roxie reveals the secret to her famous Chicken & Wild Rice Casserole. Donna down in dispatch serves this recipe of Roxie’s every Nevada Day down at the volunteer fire hall.

For tomorrow’s recipe, you’ll need to pick up some boneless, skinless chicken thighs or breasts – or you can do a combination of the two – a couple boxes of wild rice (not mentioning brands, but I prefer the one in the orange box), a couple of cans of Cream of Chicken Mushroom soup, and some chicken seasoning (I like the Montreal one).

Preheat your oven to 400 degrees.

  • In a covered casserole dish, mix the wild rice and included dry seasoning.
  • Next add the cans of condensed soup – do not add any water – and mix well.
  • Now season the chicken on both sides with your Montreal seasoning and lay it on top.
  • Cover and throw in the oven for roughly 30-45 minutes, depending on how much chicken you are cooking. I usually cook by smell – when it starts to make your mouth water it’s getting close to being done.
  • Make certain the chicken is cooked all the way through. You can check it with a meat thermometer if you like – chicken should reach an internal temperature of 165 degrees.
  • I served it with green beans on the side

Next week: Tea time