Chicken and Wild Rice Casserole

We could eat it every day and never get tired of it! Always a favorite.

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Chicken and Wild Rice Casserole

Course

Main Dish

Cuisine

American

Servings

Ingredients

• 1 box fast cooking long grain and wild rice (Uncle Ben’s®) a box should be (6.2 oz.)
• 1/4 C. butter
• 1 C. chopped onion
• 1 package sliced baby bella mushrooms (8 oz.)
• 1/2 C. chopped celery
• 3 Tbsp all-purpose flour
• 3/4 C. milk
• 1 can cream of mushroom soup
• 2 C. chopped roasted red pepper
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 C. shredded sharp cheddar cheese

Course Main Dish Cuisine American Servings Ingredients 1 box fast cooking long grain and wild rice (Uncle Ben’s®) a box should be (6.2 oz.) 1/4 C. butter 1 C. chopped onion 1 package sliced baby bella mushrooms (8 oz.) 1/2 C. chopped celery 3 Tbsp all-purpose flour 3/4 C. milk 1 can cream of mushroom soup 2 C. chopped roasted red pepper 1/4 tsp salt 1/4 tsp ground black pepper 1 C. shredded sharp cheddar cheese

Instructions

1. Cook rice according to package directions; set aside, and keep warm.
2. Preheat oven to 350°. Lightly grease a 2 1/2-quart casserole dish, or 6 individual serving dishes.
3. 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.
4. Stir in soup, chicken, red pepper, salt, pepper, and rice. Spoon into prepared baking dish; sprinkle evenly with cheese, and bake 30 minutes.

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