Chicken or Turkey

This is the time of year we food bloggers start to think ahead to the biggest foodie holiday of them all. Sure, we still have to get through all the trick or treaters, the candy overload and sugar crash; but it is our job to look into the future.

So yes, most of us are currently testing the recipes we will start featuring for you closer to Thanksgiving, and for me, that means trying to come up with ways for you guys to use all that leftover turkey sitting in the fridge the day after the big day.

However, there is only one problem. Testing recipes like this in October means no leftover turkey. I'm dedicated, but I'm not roasting a 15 pound bird for practice! That means finding ones that I can test with chicken, and know for sure ya'll can substitute turkey for the same tasty dish!

For this I chose to use boneless thighs because I know for us, we always have more dark meat leftover after the holiday, so this gives you a chance to use that up. Plus, I really love the flavor dark meat, rather it be chicken or turkey, gives off in a casserole. I think it stays moister and juicier after a "double cooking" session.

We've got less than a month until Turkey Day. And when Black Friday rolls around and you are desperate to use up some of that extra bird...remember this. It's a fantastic hearty meal, perfect to feed those leftover holiday guests, or a hungry family any night of the week.

Chicken & Wild Rice Casserole

2 lbs. boneless chicken thighs, trimmed

Olive Oil

Garlic Powder

2 celery ribs, diced

1 small white onion, diced

2 (4 oz.) boxes wild rice mix

2 TBS butter

1/2 tsp. dried basil

1 can cream of chicken soup

1 can cream of celery soup

1/4 c. milk

1/4 c. chicken broth

Parmesan cheese

Salt and Pepper to taste

Dried Parsley

Preheat oven to 350. Place chicken on large baking sheet. Drizzle with olive oil and season with salt, pepper and garlic powder. Roast for about 45 minutes until juices run clear. (Leave oven on!) Set aside to cool enough to handle. Cook rice according to package directions. Meanwhile, in a large skillet saute onion and celery in butter until soft. When chicken in cool, dice and add to celery mixture. Add soups, broth, and basil. Stir well. Cook on medium heat for 5-7 minutes until heated through. Transfer to a greased 9 x 13 baking dish. Sprinkle with Parmesan cheese and dried parsley. Cook for 35 minutes uncovered until bubbly. Stir before serving.  *NOTE* Both the chicken and rice can be prepared ahead of time and then reheated in skillet before baking.