As much as I try to back off using Cream of.....anything.
I just keep going back to the comfort in a can!
This was a really filling meal that the whole family enjoyed!
Chicken and Wild Rice
1 6 oz package long grain and wild rice mix
1 medium onion, chipped (1/2 cup)
1 stalk celery, chopped
2 tablespoons butter
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth
2 tablespoon fresh basil or 1/2 teaspoon dried basil
2 cups chooked chicken, shredded
1/3 cup Parmesan cheese, shredded
Prepare the rice according to the directions.
Preheat oven to 350º. In a large skillet, melt butter and cook onion and celery until tender. Stir in soup, sour cream and basil. Stir in cooked rice and chicken.
Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, for about 30 minutes or until heated through.
Source: Better Homes and Garden