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Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole


5 tablespoons butter, divided
1 tablespoon all-purpose flour
1-1/2 cup chicken broth, divided
1/2 cup milk
1medium onion, chopped
1 stalk celery, chopped
3/4 cup mushrooms, cleaned and sliced
1/2 cup sour cream
1/3 cup dry white wine
1/2 teaspoon dried basil, crushed
3/4 cup long grain and wild rice mix
2 cups chicken, cooked, chopped
1 cup cheddar cheese, or cheese of choice

Cooking Instructions

Preheat oven to 375 F. Generously grease a 2-quart baking dish or 4, 1/2-quart individual baking dishes.

In a small saucepan over medium-low heat, melt 3 tablespoons butter. Whisk in the flour and continue whisking until mixture is smooth and bubbly. Remove from the heat and slowly whisk in 1/2 cup chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste. Remove from heat and set aside.

In a large skillet, melt remaining butter over medium heat. Add onion, celery and mushrooms. Sauté vegetables 5 to 7 minutes or until onion is translucent. Stir in soup, sour cream, wine, remaining chicken broth and basil. Stir in rice and chicken.

Pour mixture into prepared baking dish. Cover tightly with aluminum foil and cook for 35 minutes. Remove foil, sprinkle cheese evenly across the top. Bake, uncovered, 10 to 15 minutes or until cheese had melted and rice is tender. Makes 4 servings.

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