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I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for the food You provide, for a loving family side by side, for a warm and cozy place to live, and all the blessings that You give. Amen.

This is one of those recipes that I believe has been floating around in every housewife’s recipe box for years and years, handed down through the generations – ESPECIALLY in the midwest. It also adapts to a slow cooker quite easily and I’ve provided those ingredients and directions below.

CHICKEN & WILD RICE ala Molly ala ANTIQUE RECIPE BOX find

3/4 cup wild rice, rinsed and drained
FRESH ground sea salt and black pepper
4 tablespoons unsalted butter
2 carrots, FINELY chopped
2 stalks celery, finely chopped
1 LARGE onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon FRESH rosemary, chopped
2 sleeves (2 cups) KEEBLER butter crackers, crushed
1 tablespoon avocado oil
4 cups shredded rotisserie chicken
Chopped fresh parsley, for garnish

• Preheat the oven to 375°.
• In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat.
• Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes.
• Drain the rice and set it aside.
• In a large pot, melt the butter over medium-high heat.
• Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes.
• Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes.
• Stir in another third of the mixture and cook another minute or two.
• Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon.
• Add the rosemary, black pepper and salt to taste.
• Taste and adjust the seasoning as desired.
• Mix the butter crackers and olive oil in a bowl. Set aside.
• In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish.
• Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice.
• Repeat the layers, then top with the remaining third of the soup mixture.
• Top with the butter cracker mixture.
• Bake until bubbly, about 45 minutes.
• If the cracker topping is getting too browned, cover with foil.
• Garnish with chopped parsley.
  

SLOW COOKER INGREDIENTS & DIRECTIONS

2 cups uncooked wild rice
1/2 cup FINELY chopped celery
1/2 cup chopped onions
8-12 ounces mushrooms
2 cups bite size chicken breast pieces
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon chopped parsley

• Wash and dry rice.
• Combine all ingredients in the crock pot, mixing well.
• Cover and cook on low 4-6 hours or until rice is tender.
• Do NOT remove lid before 4 hours.