Wednesday, July 30, 2014

Chicken and Wild Rice

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. 


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