Chicken & Wild Rice Casserole
Inspired by: Better Homes & Gardens
2 packages long grain and wild rice mix
1 medium onion, chopped
2 stalks celery, chopped
2 tablespoons butter
1 can condensed chicken rice soup
1/2 cup sour cream
1/3 cup dry white wine or chicken broth
2 tablespoons fresh basil or 1/2 teaspoon dried basil
3-4 chicken breasts, cooked and chopped
1/3 cup shredded Parmesan cheese
I roasted my chicken wrapped in heavy duty foil on 425 for about 20 minutes. Then cooled this until I was ready to prepare the rest of the meal.
Prepare the long grain & wild rice according to the package directions. Chop your celery and onions, and sautee in a pan with the butter until they are slightly soft. I didn't cook mine much longer than the time it took me to get the rice going and chop up my cooked chicken. This left our veggies with a tiny bit of texture and crunch that we really enjoyed in the finished dish.
While the rice finishes cooking, mix in a LARGE bowl - chicken, onion, celery, soup, sour cream, wine, and basil. I mixed all these ingredients together - and had cooked my rice in a large enough pan that when the rice was finished - I could pour all the ingredients into the pan and mix it together until well combined.
Pour the entire mixture until a 2 qt (or 2 liter) pan - cover the top with the Parmesan cheese and bake at 350 for about 30 minutes. We then turned on the broiler to brown our cheese for a minute or two.