Chicken and wild rice casserole

submitted by Jessica Johns

From Better Homes and Gardens 100 best casseroles magazine

Prep: 30 min

Bake 35 minutes at 350 degrees

Makes 4 servings

1         6-ounce package long grain and wild rice mix

½ cup chopped onion

½ cup chopped celery

2         Tablespoons butter

1         10.5-10.75 ounce can condensed chicken with white and wild rice soup or cream of chicken soup

½ cup sour cream

1/3 cup dry white wine or chicken broth

2         Tablespoons snipped fresh basil or ½ teaspoon dried basil

3         cups shredded cooked chicken or turkey

1/3 cup finely shredded parmesan cheese

1.       Prepare rice mix according to package directions.

2.       Meanwhile, preheat oven to 350 degrees.  In a large skillet cook onion and celery in hot butter over medium heat until tender.  Stir in soup, sour cream, wine/broth, and basil.  Stir in cooked rice and chicken.

3.       Transfer mixture to an ungreased 2 quart baking dish.  Sprinkle with parmesan cheese.  Bake, uncovered, about 35 minutes or until heated through.

Per serving: 468 calories

** I usually double this recipe and put it in my 3 quart casserole dish. 

** Add cooked carrots or corn to pack in extra veggies.