Chicken and Wild Rice Casserole
6 ounce package long grain and wild rice mix
medium onion, chopped (1/2 cup)
stalk celery, chopped (1/2 cup)
10 1/2 ounce can condensed chicken with white and wild rice soup or cream of chicken soup
cup sour cream
cup dry white wine or chicken broth
cups shredded cooked chicken or turkey
- Prepare rice mix according to package directions.
- Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.
- Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.
Nutrition Facts(Chicken and Wild Rice Casserole)
- Per serving:
- 468 kcal cal.,
- 19 g fat
- (9 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 98 mg chol.,
- 1339 mg sodium,
- 43 g carb.,
- 3 g fiber,
- 3 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet