Chicken & Wild Rice Casserole

This is a Great Casserole dish. Quick & Easy. This is one of my favorite comfort food dishes. I found the recipe in a magazine about a year ago, and modified it some. There are never any left overs, except for the little bit that I stash in the fridge for the next day.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 1 Casserole

Ingredients

• 1 (6 ounce) package  long grain and wild rice blend
• 1  medium onion, chopped (I add a little more)
• 2  teaspoons  celery salt
• 2  tablespoons butter
• 10 1⁄2 ounces  cream of chicken soup
• 1⁄2 cup sour cream
• 1⁄3 cup white wine (I use the wine) or 1⁄3 cup chicken broth (I use the wine)
• 2  tablespoons fresh basil, Snipped (Use fresh, it tastes better)
• 2  cups  cooked chicken, Chopped
• 1⁄3 cup parmesan cheese, Shredded

Directions

1. Cook rice as directed on package.
2. Pre heat oven to 350. In a large skillet, cook onion & celery salt in hot butter over medium heat until tender.Stir in soup, sour cream, wine & Basil. Stir in cooked rice & chicken.
3. Transfer all to an ungreased 2 qt casserole dish. Sprinkle with Cheese. Bake uncovered for about 35 minutes, I cook mine a little long until the cheese is lightly browned.