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Chicken and Wild Rice Casserole
Cooking with Paula Deen
, Quick and Easy 2008
1 (6.2-ounce) box fast-cooking long grain and wild rice
1/4 cup butter
1 cup chopped onion
1 (8-ounce) package sliced baby bella mushrooms
1/2 cup chopped celery
3 tablespoons all-purpose flour
3/4 cup milk
1 (10.75-ounce) can cream of mushroom soup
2 cups chopped cooked chicken
1/2 cup chopped roasted red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
Cook rice according to package directions; set aside, and keep warm.
Preheat oven to 350˚. Lightly grease a 2 1/2-quart casserole or 6 individual serving dishes.
In a large skillet, melt butter over medium-high heat. Add onion, mushrooms, and celery; cook 5 to 7 minutes, stirring occasionally, or until tender. Add flour; cook 2 minutes, stirring constantly. Add milk, and cook, stirring frequently, until thickened, about 2 minutes. Remove from heat.
Stir in soup, chicken, red pepper, salt, pepper, and rice. Spoon into prepared baking dish; sprinkle evenly with cheese, and bake 30 minutes.
Makes 6 - 8 servings
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