Prep 5 mins
Cook 1 hr
A yummy blend of chicken, wild rice, veggies, and white wine in a creamy sauce--what's not to love? I've lightened up mom's old recipe a little bit and the results still hit the same spot :).
- 2 cups cooked chicken
- 1 (6 ounce) box long grain and wild rice blend
- 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
- 1 stalk celery, chopped
- 1 (4 1/2 ounce) can mushrooms, drained
- 3 tablespoons white wine
- 1 1⁄2 cups boiling water
- Heat oven to 350.
- Combine all in an 8 x 8 pan and bake, covered, about 45 minutes. Make sure to stir half way through!
- Remove foil and bake 10-15 minutes more, long enough to let remaining liquid soak inches.
This is now my favorite chicken and rice! I used Uncle Ben's mix because the stockers at the store had everything else blocked. I wish I had used Zatarains....a bit spicier. This was perfect for me using up the rest of my leftover turkey/chicken from Thanksgiving....I had both because I cooked a chicken prior to have the drippings and stock necessary for the gravy beforehand!! I used sliced mini portobello mushrooms instead of canned, but otherwise followed the directions. Great comfort food. Thanks for sharing your recipe!
This was SOOO good!! And so simple!! Used Zatarans long grain and wild rice mix (with seasoning). Omitted the white wine because I didn't have any. I will say though that mine was done in 45 minutes total -- any more and it would have been dry. Will definately be making again!!
Must admit that I made a few changes in this recipe starting with leaving out the mushrooms! Instead I added a bit more celery & a cup & a half of thawed frozen peas, & switched the cream of . . . soup to celery rather than mushroom! All in a good cause, for us anyway, since I really prefer my mushrooms raw, or at the least just SLIGHTLY cooked! Made for a great tasting casserole, though, & we were completely satisfied! [Made & reviewed in the Almost 5 Special Event]