SiG
MT
81
CHICKEN AND WILD RICE
CASSEROLE
Bake: 35 mins at 350°
INGREDIENTS:
• 2 cups wild rice mix (uncooked)
• 1 medium onion, chopped (1 cup)
• 1 stalk celery, chopped (1 cup)
• 2 tablespoons butter
• 2-10.5 ounce can condensed cream of
chicken soup
• 1 cup sour cream
• ⅔ cup chicken broth
• 4 tablespoons snipped fresh basil or
1/2 teaspoon dried basil, crushed
• 4 cups shredded cooked chicken or turkey
(rotisserie chicken works great)
• ⅔ cup finely shredded Parmesan cheese
DIRECTIONS:
1. Prepare rice according to package directions.
2. Meanwhile, preheat oven to 350. In a large
skillet, cook onion and celery in hot butter over
medium heat until tender. Stir in soup, sour
cream, broth, and basil. Stir in cooked rice
and chicken.
3. Transfer mixture to a sprayed baking dish.
Sprinkle with cheese. Bake, uncovered, about
35 minutes or until heated through.
