We all LOVED this. Even my sick and fussy lately three year old loved it and gobbled it up. If he loves something as soon as he puts it in his mouth he will rub his tummy, say "mmmmm" and then proceed to tell me it is yummy in his tummy. The second night when we ate the left overs for dinner he said "This is really good mama." I was happy!
I did make some small modifications to it (see below) based on what I had in my pantry but I have no cause for complaint. The texture and this may be because I didn't use the wild rice was allot like a risotto. Again...I'm not complaining. =)
I couldn't seem to get a "pretty" picture of this dish and frankly I was so excited to dig in, I didn't even care. This will definitely make an appearance on our dinner table again. I'm craving it now!
Chicken and Wild Rice Casserole
Better Homes and Gardens
Ingredients
1 6-ounce package long grain and wild rice mix (I used plain rice because I had it on hand)
1 medium onion, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
2 tablespoons butter
1 10.5- or 10.75-ounce can condensed chicken with white and wild rice soup or cream of chicken soup (I used Cream of chicken)
1/2 cup sour cream
1/3 cup dry white wine or chicken broth (I used chicken broth)
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed (I used dry)
2 cups shredded cooked chicken or turkey (I used a left over rotisserie chicken I had in the fridge)
1/3 cup finely shredded Parmesan cheese
Directions
1. Prepare rice mix according to package directions.
2. Meanwhile, preheat oven to 350 degrees F. 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.
3. Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.
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