CHICKEN WILD RICE CASSEROLE

CHICKEN WILD RICE CASSEROLE WILL MAKE YOU LOVE CASSEROLES AGAIN! EASY, FAST, DELICIOUS AND COMFORTING, YOUR WHOLE FAMILY WILL LOVE THIS RECIPE!

Sometimes when it’s the end of the week and you are left with very few options about dinner, you just have to make a casserole. They are quick, easy and taste good, no matter what you put in them. Whether it be leftovers or just a mishmash of frozen vegetables and rice, they always ALWAYS seem to turn out.

Wild Rice & Chicken Casserole

Simple, hearty ingredients stirred together and baked for a creamy chicken and wild rice casserole, perfect for any weeknight dinner!

Ingredients

• 1 box Uncle Ben's Long Grain and Wild Rice
• 1 can cream of mushroom soup
• 2 cups cooked chicken cubed (or any other meat)
• 1 1/2 cups frozen vegetables
• 1/2 cup cream or milk
• 1 tablespoon butter
• 1/2 onion diced
• 1/2 stalk celery diced
• salt
• pepper
• 5 slices swiss cheese from the deli; or use about 1 cup grated cheese, any kind you have
• 1/3 cup toasted slivered almonds

Instructions

1. Cook box of rice according to packaged directions. In skillet, melt butter and sautee onion and celery over medium heat until softened, about 5 minutes. Once cooked, spoon rice into large bowl. To the rice, add cream of mushroom soup, chicken, vegetables, cream, cooked onion and celery, and salt and pepper. Spread into a casserole dish. Top with cheese and almonds. Cover with foil and warm thoroughly at 300 degrees for at least 30 minutes (and up to 60). Serve with a side salad.

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