Chicken and Wild Rice Casserole

I’m always looking for new recipes. I love looking at cooking blogs, websites, and of course Pinterest. I also love looking through cookbooks. I found this recipe in the Better Homes and Gardens Cookbook. You know the one with the red and white checked cover that your grandmother kept on a shelf in her kitchen. It’s been updated a few times but it’s still full of great recipes just like this one for Chicken and Wild Rice Casserole.

Recipe

What you’ll need:

6oz package of wild rice mix (I used two boxes of Rice-a-Roni)

2 cups of cooked shredded chicken

10 1/2 ounce of cream of chicken soup or condensed chicken with white and wild rice soup (I used cream of chicken)

1/2 cup of sour cream

1/2 cup of shredded Parmesan cheese

1/3 cup of dry white wine or chicken broth (I used the chardonnay I had in the fridge)

1/2 teaspoon of dried basil

2 tablespoons butter

1 stalk of celery chopped (optional)

Putting it all together:

Preheat oven 350 degrees

Prepare rice according to package directions

While is rice is cooking in a large skillet over medium heat melt butter then cook onion until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.

Transfer to a 9x13 casserole dish sprinkle cheese on top and cook uncovered for 30 to 35 minutes. Garnish with Parmesan cheese (optional)

The hubby said this was one of the top five dinners I’ve ever cooked. I hope your family enjoys it too.

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Happy Cooking Y’all!

Susanne