Chicken Wild Rice Casserole

• 1-6 oz. box long grain and wild rice (I use Uncle Ben's, original recipe)
• 6 boneless, skinless chicken breast halves (4 cups, cooked)
• 1 large can of cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon curry powder
• 3 cups of stuffing mix (I like Pepperidge Farm Cornbread variety)
• 1 stick butter, melted (not margarine)
• 1 teaspoon dried parsley

This tasty recipe for Chicken Wild Rice Casserole is one of my family's favorite comfort foods. It is rich and creamy with just a touch of curry and oh so satisfying.

Preheat oven to 350 degrees and spray a 9 x 13 pan with non-stick oil.

Cook rice according to directions on box. Cut each chicken breasts in half for more even cooking. Fill a large soup pot halfway with water and bring it to a gentle boil. Add chicken and simmer for 12 minutes. Don't boil or the chicken will get tough.

Remove chicken from water and place on a platter to cool. Cover chicken with plastic wrap so that it does not dry out while cooling. When it's cool enough to handle, shred using hands and set aside.

Mix together soup, mayo, curry powder and prepared rice and chicken and combine well. Turn mixture into the 9 x 13 pan.

Add butter to a small bowl and melt in microwave for 1-2 minutes. Add stuffing mix and parsley to butter to create a topping and spread evenly over the Chicken Wild Rice casserole.

Bake 45-60 minutes until bubbly and topping is browned. Makes 6 servings

I serve this casserole with jellied cranberries and a nice, crusty loaf of warm Italian bread.