The Sweet and Savory Sisters!


wild rice

Claire’s Cranberry Chicken Casserole

Cranberry ChickenClaire, our family friend, shared this great recipe with us. And while you can’t grow cranberries in Louisiana or Georgia, those little berries and the jelly/sauce that comes from them, are a treat to cook. This is a wonderful dish to make during the holiday season, or any time of the year. With all the activities and special events we have during the holidays, this recipe is easy for you to prepare for your family or to take to a social function.

Cranberry Chicken Casserole

1 package fast cooking Uncle Ben’s long grain wild rice
4-6 boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
1/4 cup chicken broth or water

This is what you need to do-
Get that oven heated to 325 degrees. Open up box of rice and set almonds and season pack to the side, you will need these later on. Sprinkle your rice in buttered 9 x 13 inch baking dish. Get that seasoning package out and sprinkle over rice. Season both sides of your chicken with salt, pepper and garlic powder. Arrange your chicken breast on top. Combine cranberry sauce, butter, soy sauce, and lemon juice. Cranberry Sauce

Man, this is so good. Heat the mixture in microwave or saucepan until butter and cranberry sauce has melted. Slowlt stir in chicken broth. Pour all of that goodness over your chicken. Get you a sheet of foil out and wrap it tight around the casserole dish. Pop in the oven and bake for 1-1 ½ hours, or until rice is tender and chicken is done. Uncover and sprinkle with almonds and bake an additional 10 minutes. (Check after 45 minutes; may need to add water to the edges.)

Wild and Dirty Rice

We are getting wild and dirty with this one, folks. We made a traditional dirty rice and added wild rice and it is so very good.

Wild and Dirty Rice


1 large eggplant, diced
4 cups water
2 tablespoons bouillon granules
1 pound bulk breakfast sausage
1 lb chicken liver
¾ stick butter
1 large onion, chopped
1 bell pepper, chopped
4 stalks celery with leaves, chopped
3-5 cloves garlic, chopped
1 tablespoon Worcestershire sauce
3 bay leaves
Cajun seasoning, to taste
1 cup green onion tops, chopped
½ cup parsley, chopped
1 cup uncooked long grain rice
1 6 ounce box wild rice

Add eggplant and granules to about 1 cup of boiling water, reduce heat to medium and cook for 15 minutes or until tender, set aside. In another boiler add chicken liver, 2 cups water, chopped onion, bell pepper and celery (about a tablespoon of each) and bring to a bowl. Reduce heat and simmer until mixture has reduced to about half. Strain and reserve broth and liver. If you do not want to make your own stock, use 1 can of chicken broth. Grind the cooked liver and set aside. Brown the sausage in a lightly greased heavy cast iron pot. Pour off the excess grease. Remove the meat and melt the butter and add the chopped onion, bell pepper, celery and garlic and sauté until tender. Add the sausage, ground liver, Worcestershire sauce, and cup/can of broth to the vegetables. Add Cajun seasoning and bay leaves and simmer for 1 ½ to 2 hours. Remove bay leaves and add the eggplant, chopped green onion tops and parsley, and simmer for a few minutes longer. Cook 1 cup long grain rice. Make box of wild rice according to package directions. Mix cooked white rice and wild rice into heated dressing mix just before serving. Add the rice a bit at a time until you achieve the balance that you like of rice to dressing mix.

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