Chicken and Wild Rice Casserole
Carly
ingredients
- 1 (6.2-ounce) box fast-cooking long grain and wild rice
- 1/4 cup butter
- 1 cup chopped onion
- 1 (8-ounce) package sliced baby bella mushrooms
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- 3/4 cup milk
- 1 (10.75-ounce) can cream of mushroom soup
- 2 cups chopped cooked chicken
- 1/2 cup chopped roasted red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded sharp Cheddar cheese
directions
- 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 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.
Source: Carly
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