Wednesday, March 9, 2016

Wild Rice & Chicken Casserole

1 box Uncle Ben's Long Grain and Wild Rice   *   ½ onion, diced
1 can cream of mushroom soup   *   ½ stalk celery, diced
2 cups cooked chicken, cubed   *   ½ stalk celery, diced
1½ cups frozen vegetables   *   salt   *   pepper
5 slices Swiss cheese (or 1 cup grated cheese)
½ cup cream or milk   *   1 tablespoon butter
1/3 cup toasted slivered almonds

Cook box of rice according to package directions. In skillet, melt butter and sauté onion and celery over medium heat until softened, about 5 minutes. Once cooked, spoon the rice into a large bowl and add cream of mushroom soup, chicken, vegetables, cream, cooked onion and celery, and salt and pepper. Spread into a casserole dish. Top with cheese and almonds. Cover with foil and warm thoroughly at 300 degrees for at least 30 min. (up to 60 min.). Serve with a side salad.

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