Saturday, March 6, 2010

Chicken and Wild Rice Casserole

Speaking of wild rice--here's another recipe using wild rice . My friend, Stephanie, made this for me and my family when I was recuperating from surgery. I have made it several times since then. It is very tasty.

Chicken and Wild Rice Casserole

1 (6.2 oz.) box of long grain and wild rice mix (like Uncle Ben's)
1/4 cup butter
1/4 cup chopped onion
1 rib celery, chopped
2 cups chopped, cooked chicken or turkey
2 cups shredded cheddar cheese, divided
1 can cream of mushroom soup
1 (8 oz.) container of sour cream
1/2 cup milk
salt and pepper to taste
Non-stick cooking spray (like PAM)

Prepare rice according to box directions and set aside.

Melt butter in a large skillet over medium heat. Add onions and celery and saute until tender. Pour out excess butter from skillet, leaving just a little residue left in the skillet. Stir in cooked rice, chicken, 1 cup of the cheese, soup,sour cream, milk, salt and pepper. Spray a 9 x 13 baking dish with cooking spray and spoon chicken mixture evenly in the casserole dish.

Bake, uncovered, at 350 for about 30 minutes or until bubbly.

Turn off oven and sprinkle casserole with remaining cheese. Return to turned off oven for 5 more minutes.

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