Wild Rice and Chicken Casserole
(Shared recipe submitted by Ruth Burbage.)
Ruth writes: "This is equally good as a side dish without the chicken."
- 1 package (6 ounces) long grain and wild rice mix
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons butter
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1/3 cup dry white wine
- 1/2 teaspoon curry powder (more to taste)
- 2 cups cubed cooked chicken or turkey
- 1/4 cup snipped or chopped parsley
Prepare rice according to package directions. Cook onion and celery in butter until tender. Stir in soup, sour cream, wine and curry. Stir in chicken and cooked rice, turn into a 12x7.5x2-inch baking dish. Bake, uncovered, in a preheated 350° F for 35 to 40 minutes. Stir before serving.
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About Ruth: Ruth has published two cookbooks. The first is HAPPY COOKING With Friends & Family. She graciously sent me a copy and it is wonderful, with over 700 recipes. Her newest book is Now You're Cooking with Ruth's Ramblings, which is also the title of her monthly newsletter. If you are interested in purchasing a book, feel free to e-mail her at email@example.com. She will tell you all about it.