Top Chicken Casserole Recipe from Better Homes and Gardens
When it comes to chicken casseroles, this one's tops. Wild rice makes the recipe hearty, a surprising ingredient makes it sophisticated.
-One of our most popular chicken recipes ever. This chicken and wild rice casserole takes the classic casserole up a notch with a touch of white wine. To start, you'll need a 6-ounce package of your favorite long grain and wild rice mix. Make the rice mix according to the package directions and set it aside. In the meantime, preheat your oven to 350 degrees. Place 2 tablespoons of butter in a large skillet over medium heat. Add half a cup of chopped onion and half a cup of chopped celery. Cook the onion and celery, stirring occasionally until they're tender. Next, add a 10-1/2 ounce can of condensed cream of chicken soup or chicken with white and wild rice soup, half a cup of sour cream for some richness, and a third cup of dry white wine. You can substitute chicken broth here if you'd like. Stir it all together. Now, stir in 2 tablespoons of snipped fresh basil or half a teaspoon of dried basil. Next, add the prepared rice mix and 2 cups of shredded cooked chicken or turkey. This is a perfect recipe for leftovers or a rotisserie chicken. Stir the casserole mixture together. Transfer it to an ungreased 2-quart baking dish. Sprinkle the top evenly with 1/3 cup of finely shredded parmesan cheese. Bake the casserole uncovered until it's heated through and the cheese is bubbling and golden brown about 35 minutes. The casserole can be made ahead and popped into the oven when you're ready. Serve with a salad or some green beans on the side. It makes for a fast and easy dinner.