My boys are picky. I am trying to not let them be picky. HA! (Right?!) Anyways. I want them to try things. I want them to eat well…….It is the never-ending battle with young kids. Two of them are always saying “I don’t like it…..” AS they are walking to the table. Humph.
Why am I telling you this?
Well, they all stared at this dish. Starting to say that they didn’t like it. I gave them each their small scoop and asked them to eat it. They all did and a few even asked for more! That is a successful dish, in this house.
I wonder if this would be good with different veggies ~ I think broccoli would be good.
Wild Rice with Chicken and Vegetables
1/2 c. diced onion
1 c. peeled diced carrots
3/4 c. diced celery
1/4 tsp. garlic powder
2 TB. olive oil
2 c. cooked shredded chicken
6 oz. box of “Uncle Ben’s” Long Grain and Wild Rice
Cheese Sauce ~
4 TB. butter
1/4 c. flour
salt & pepper to taste
1 tsp. chicken bouillon granules
1 c. water
1 c. milk
2 c. cheddar cheese
1 c. cheddar cheese (opt. ~ use for topping)
Prepare the long grain and wild rice, according to the pkg. directions. Set aside.
In a skillet, heat the oil, add the veggies and the garlic powder. Saute’ till softened, and maybe a BIT browned. Add a touch of salt & pepper if you want too.
Combine the prepared rice, chicken and vegetable mixture. Mix well.
Prepare the cheese sauce. First melt the butter in a saucepan and add the flour, chicken bouillon granules and salt & pepper. Stir till smooth, cook for just a few seconds. Slowly whisk in the water and milk. Whisk till smooth. Cook a few minutes till thickened. Add the 2 c. cheddar cheese and whisk till melted (over low heat).
Add the cheese sauce to the chicken mixture. Stir. Pour into a greased 9″ x 13″ pan and top with remaining 1 c. of cheddar cheese.
Bake @ 350° for 30 minutes (if baking right away) and closer to 45-60 minutes if your casserole is chilled.
Recipe adapted from Picky Palate.
My kids looked at these, unsure, at first. They are picky (have I mentioned this??) Well, the moment I said they are called “Candied Sweet Potatoes” ~ they tried them, most of them liked it!
Be sure to stir these a few times, so the brown-sugary yumminess gets all spread well. Now, resist the temptation to sample STRAIGHT out of the pan. Trust me. Your mouth, tongue, cheek and chin WILL thank you! That sugar/butter mix is like 1000°. No joke.
Candied Sweet Potatoes & Carrots
3 sweet potatoes
2 large carrots
4 TB. butter
5 TB. brown sugar
1 tsp. pumpkin pie spice
Peel the sweet potatoes and cut into 3/4″ – 1″ cubes. Peel the carrots and cut into 3/4″ – 1″ pieces. Put into 9″ x 13″ pan.
Melt the butter and add the brown sugar and pumpkin pie spice. Toss.
Bake @ 400° for about 45 minutes. Stir a few times. Transfer to a serving platter. ENJOY!