Quick Fix Southern

Last night I served an easy Chicken and Wild Rice Casserole. Of course, I served in style...wearing this cute Autumn apron from my "Prissy Apron Collection", by April Cornell and using my serving tray from Pottery Barn.
This fabulous recipe is from the cookbook "Quick-Fix Southern." This cookbook is packed with over 100 fast and easy recipes for putting great "Homemade Hospitality" on the table in 30 minutes or less!

Rebecca Lang is the author of this cookbook and a food writer as well as a busy Mama. She is a contributing editor for Southern Living magazine and is featured in weekly segments on the nationally syndicated show Daytime. She is also a contributing editor at MyRecipes and writes a monthly column, "Girls Night In," for the site. Her food writing has appeared in the Atlanta Journal-Constitution, Flavors Magazine, Edible Atlanta, and Legacy Magazine. Having taught hundreds of classes, Lang is an accomplished cooking instructor and travels the country teaching classes in cooking schools.

In addition, Ms. Lang is a food editor for Oxmoor House and has apprenticed for Nathalie Dupree.

An extra helping of Rebecca's Southern hospitality compliments the appetizing recipes that appear in "Quick-Fix Southern." Rebecca groups the 100+ recipes in 10 themes...making it effortless to find the perfect food to fit the mood.

Themes include dishes fit for Tailgating and Gatherings, Busy Weeknight Suppers, and Girls' Night In, as well as delightful drink concoctions ideal for Sipping on the Screened Porch.

Author of Quick-Fix Southern, Rebecca Lang.

The delicious Petite Chicken and Wild Rice Casserole...prissy chicken casserole served in a ramekin!

This old, traditional Southern casserole has been on dining room tables for generations. Rebecca made it much faster to prepare with rotisserie chicken and instant rice. You can make this in a 7 x 11-inch baking dish or used ramekins like I did. I think it's a bit more prissy in the ramekins.

Recipe for Petite Chicken and Wild Rice Casserole:
1 rotisserie chicken
3 cups cooked long-grain & wild rice, cooked according to package directions
1 tablespoon unsalted butter
3/4 cup diced red onion
1/4 cup diced celery
1 (8.5-ounce) can quartered artichoke hearts, drained
1 cup sour cream
1/2 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons curry powder

Preheat the oven to 350 degrees. Lightly spray 8 (8-ounce) ramekins with nonstick cooking spray. Remove the skin from the chicken and pull the meat off the bone. Use your fingers to shred the meat by pulling it apart in strips. Place the meat in a large mixing bowl. Add the rice.

Heat the butter over medium heat in a small frying pan. Add the red onion and celery and cook for 5 minutes, stirring often.

Stir the onion and celery, artichoke hearts, sour cream, chicken broth, salt, pepper, and curry powder into the chicken. Spoon into the prepared ramekins. Place all of the ramekins on a rimmed baking sheet.

Bake for 30 minutes.

You can visit Rebecca at her website and order this cookbook here or her blogsite here.