Chicken & Wild Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a Great Casserole dish. Quick & Easy. This is one of my favorite comfort food dishes. I found the recipe in a magazine about a year ago, and modified it some. There are never any left overs, except for the little bit that I stash in the fridge for the next day. Ingredients:
1 (6 ounce) package long grain and wild rice blend |
1 medium onion, chopped (i add a little more) |
2 teaspoons celery salt |
2 tablespoons butter |
10 1/2 ounces cream of chicken soup |
1/2 cup sour cream |
1/3 cup white wine (i use the wine) or 1/3 cup chicken broth (i use the wine) |
2 tablespoons fresh basil, snipped (use fresh, it tastes better) |
2 cups cooked chicken, chopped |
1/3 cup parmesan cheese, shredded |
Directions:
1. Cook rice as directed on package.
2. Pre heat oven to 350. In a large skillet, cook onion & celery salt in hot butter over medium heat until tender.Stir in soup, sour cream, wine & Basil. Stir in cooked rice & chicken.
3. Transfer all to an ungreased 2 qt casserole dish. Sprinkle with Cheese. Bake uncovered for about 35 minutes, I cook mine a little long until the cheese is lightly browned.
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