Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 18 2019
Chicken and Wild Rice Casserole
1 6 ounce package long grain and wild rice mix
½ cup chopped onion
½ cup chopped celery
2 tablespoons butter
1 10.5 ounce can condensed chicken with white and wild rice soup or cream of chicken soup
½ cup sour cream
⅓ cup dry white wine or chicken broth
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cups shredded cooked chicken or turkey
⅓ cup shredded Parmesan cheese
Prepare rice mix according to package directions.
Meanwhile, in a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine and basil. Stir in cooked rice and chicken.
Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, in a 350° oven about 35 minutes or until heated through.