Chicken and Wild Rice Casserole

 I have been on a wild rice kick lately (this is just one of the few recipes I have cooked) and having a great fall!  My house is feeling more and more like a home, especially with the new additions of fall mums, Halloween décor and birch wood logs.  My mom came up and visited a few weekends ago and we had a blast visiting an apple farm.  I keep trying to make apple recipes, but I really don’t like hot cooked apples, so instead of posting recipes I don't like, I decided to post this one - much better!

Ingredients

6 ounce package long grain and wild rice mix

1 medium onion, chopped (1/2 cup)

1stalk celery, chopped (1/2 cup)

2 tablespoons butter

10 1/2 ounce can condensed chicken with white and wild rice soup or cream of chicken soup

1/2 cup sour cream

1/3 cup dry white wine or chicken broth

2 cups shredded cooked chicken or turkey

1/3 cup finely shredded Parmesan cheese

Directions

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, and wine. 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.

Recipe Source: Better Homes & Garden

Picture Source: Lindsay Klindt